Name: Mango stuffed mango rasgulla recipe by Shikha Gupta at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 500 ml. Full fat milk; 1 tbsp sour curd; 1 tbsp lemon juice/ vinegar/ pinch of citric acid; 2 tsp semolina/suji; 2 tbsp chopped mangoe for stuffing; 1 cup thick mango puree; For sugar syrup; 1 cup sugar; 3 cups water; 1/2 cup Mango Puree; 1 pinch of saffron; For garnishing; Sliced pistachios; Sliced almonds; saffron strands

ABOUT Mango stuffed mango rasgulla RECIPE

Mango stuffed rasgulla is double mango bonanza for mango lovers. Each bite will melt in your mouth and you will be lost in world of mango. Its fusion recipe of authentic bengali rasgulla.

Ingredients Serving: 4

500 ml. Full fat milk
1 tbsp sour curd
1 tbsp lemon juice/ vinegar/ pinch of citric acid
2 tsp semolina/suji
2 tbsp chopped mangoe for stuffing
1 cup thick mango puree
For sugar syrup
1 cup sugar
3 cups water
1/2 cup Mango Puree
1 pinch of saffron
For garnishing
Sliced pistachios
Sliced almonds
saffron strands

Instructions

First we will make mango Chena. Boil milk add mango puree. Mix it well. In curd add water add lemon juice. Mix well. Pour this curd lemon mixture in milk. It starts curdle. When whey starts seperate switch off the flame.
Cool it . Strain it in strainer pour chilled water so that sourness goes out. Put Chena in muslin cloth. Squeeze all water. Put heavy utensils on paneer so all extra water come out. Keep it for 15-20 minutes.
Meanwhile we will make sugar syrup. In a cooker or heavy bottom pan add water and sugar. Mix well till sugar dissolves. Add mango puree and saffron. Let it boil on slow flame.
Now take paneer in plate. Rub it with your palm. Till smooth. Add suji and knead it till soft and smooth. Make medium size balls our of this paneer dough.
Flatten the Chena balls with your hands add chopped mango in it. Seal the paneer balls from all sides without cracks. Now add rasgulla balls in sugar syrup one by one. Don't overcrowded the pan.
Cover it and cook it for 15-20 minutes at medium flame. When it double up in size take it out from pan. Add some mango sugar syrup over it. Garnish it with sliced pistachios and saffron.
Your mango stuffed mango Rasgulla is ready to serve. Enjoy it hot or chilled..

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