Name: Aam Panna Rasgulla recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: Ingredients of Aam Panna; 3 medium size green raw mangoes; 2 cup water; 4 teaspoons of sugar; Ingredients of making Chena or Paneer or Cheese; 1 litre milk; 1cup aam panna(unsalted); Ingredients of making Sugar Syrup; Sugar-2 cups; Water -4 cups; Aam panna-1 cup(remaining another cup ); Green Food Colour-1pinch (optional)

ABOUT Aam Panna Rasgulla RECIPE

Rasgulla is one of the most popular sweet in West Bengal as well as in India.It is also a famous sweet in Bangladesh.As a Bengali,I love to eat Rasgulla and also make.In Bengali language,we call it Rosogolla.Though there can not be any comparison with the taste of traditional rasgulla or rasogolla,but sometime as a foodie I love to experiment with the flavour of rasgulla or rasogolla.Today I am presenting Aam Panna Rasgulla. Aam Panna is a very popular drink to beat the heat of Indian summer .It is made using raw mango.This drink is slightly tangy and sweet to taste. Smililarly you will get both tangy and sweet taste while having Aam Panna Rasgulla or Rosogolla.

Instructions

Place the mangoes along with water in a sauce-pan and bring to a boil. Simmer the heat.Cook until mangoes are well cooked. .
Alternately you can pressure cook the mangoes with water till soft.
Let them cool and then peel the mangoes and get the pulp with the help of a spoon.
Grind mango pulp along with 2 cups of water and sugar. Strain the mango juice into a bowl through a big strainer.
Divide the aam panna into two equal sized glasses.As we make rasgulla using this aam panna so we do not mix salt and any spices here like normal aam panna
Method of making Chena or Paneer Take a heavy bottomed vessel, mix milk and 1 cup amm panna,mix it well.Make sure there is no lumps.
Bring it to boil and keep stirring to avoid burning of milk..
Once the milk comes to boil, simmer the gas, start adding the 1cup aam panna and keep stirring, cook for few seconds until the milk solids gets separates from the whey. Switch off the heat.
Pour this curdled milk to the already lined muslin cloth over a strainer,squeeze out all the whey water (here do not rinse the milk solids/paneer under water, because we will keep the aroma of mango)..as much as possible.
Now hang the cloth covered chena or paneer tap for 15 minutes. Then remove it from tap and place a heavy weight on chena for another 15 minutes. It will help to squeeze more water from chena or paneer or cheese.
After 30 minutes, remove the cheesecloth from the chenna or paneer.
The chenna should not have too much moisture nor be too dry.
Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture
First mix the sooji with chenna and then begin to knead.
With the heels of your palms mash the chenna or paneer or cheese and knead.
Keep on collecting the chenna or paneer or cheese from the sides and continue to mash and knead
This kneading process is very important and it decides the texture of rasgullas .
Now take small portions from the chenna or paneer and roll them between your palms to a smooth round ball.
Prepare all small balls this way.
Cover all the chenna or paneer balls with a moist muslin or kitchen towel and keep aside.
Method of making sugar syrup
in a large pan, take 2 cups sugar and 4 cups water. And 1 cup aam panna and bring it to boil. You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.
Mix and continue stir the sugar syrup until it will be dissolved,do this process on medium flame.
When the sugar syrup will start to boiling,drop chena or paneer or cheese ball gently to the sugar syrup ...drop balls according to the size of your pan,rasgullas need more space to be cooked...the size of the rasgullas will be doubled on cooking on sugar syrup.
Cover the vessel with lid.,cook 20 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure even cooking and puffing. Turn off the gas,transfer the rasgullas into a serving bowl. You can enjoy this hot rasgullas or refrigerate them and serve later.

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