Friday, 22 July 2016

MANGO RASGULLA


Prep Time  : 30 mins
Cooking Time  : 15 mins
Serve  : 6

INGREDIENTS
Milk       -          5 cup
Mango pulp    -   1 cup
Sugar             -   1 cup
Water             -   2 cup
Mango juice    -   1 cup
Mango essence  -  1/4 tsp
Lemon juice      -  2 tbsp

METHOD
Boil the milk in a heavy bottom vessel.
When it boiled add the mango pulp and lemon juice and cover the milk.
After few mins. milk is fully curdled.
Strain the milk in a muslin cloth.
And hung the paneer in a muslin cloth for half an hour.
Now we get soft paneer.
We mashed the paneer and mango pulp mixture very well and make a soft and smooth dough.
Divide the dough in 12 equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Now we take pressure cooker and add sugar.two cuo of water,one cup mango juice and also add the paneer  balls.
Steam it.
When cooker release the whistle simmer the gas for ten mins.
Once cooled,we open the cooker lid.
The rasgulla should be floating on the syrup and its size should be double.
Add mango essence and serve chilled.