Mango Rasgulla with mango shots
Mango Rasgulla with mango shots

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, mango rasgulla with mango shots. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mango Rasgulla with mango shots is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Mango Rasgulla with mango shots is something that I have loved my whole life. They are fine and they look fantastic.

The King of fruits, season's special, Mango is a favorite of many. It's mango season in many parts around the world, so treat your family with the. This mango rasgulla recipe is such a delight for this summer.

To get started with this particular recipe, we must prepare a few components. You can cook mango rasgulla with mango shots using 6 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Mango Rasgulla with mango shots:
  1. Get 1 cup Mango Puree
  2. Prepare 1 +1/2 cup milk
  3. Take 5-6 saffron strands
  4. Make ready 1 cup water
  5. Prepare 2 tbsp Jaggery
  6. Make ready 2 spoons lemon

The recipe of preparing Mango rasgulla has been shown as follows Mango Rasgulla Preparation Process: Knead in the flour, cottage cheese and mango pulp and mix evenly. Make small round balls using the thick mixture and keep them aside. Mango is also known as the king of fruits! It is undoubtedly the most delicious sweet delight for fruit lovers and its amalgamation with rasgulla is a To give this sweet dish an authentic touch of Bengali cuisine, garnish the rasgullas with saffron strands and chopped pistachios.

Instructions to make Mango Rasgulla with mango shots:
  1. Heat milk in a heavy bottom pan. When it starts to boil remove from heat. Add lemon juice. Stir continuously to curdle the milk completely.
  2. When greenish whey and cottage cheese separates immediately pour into the strainer. If you boil further after curdling your cottage cheese and rasgulla will be hard.
  3. Wash the cheese under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of lemon.
  4. Squeeze the cloth well to drain all the water from cottage cheese.Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for few mins.
  5. Take out the cottage cheese on a large plate. Add saffron and mango puree as required.
  6. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy. It's for spongy rasgulla but if you like soft rasgulla, then you don’t need to mash or knead much. Just mash till the cottage cheese becomes smooth.
  7. Make small balls. These will become double. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.
  8. Make round ball using your both palm. Make all the balls.. In a large and broad pan heat 1tabke spoon of jaggery and 1 cup water.
  9. In a large and broad pan heat 1tablespoon of jaggery and 1 cup water.When jaggery is dissolved and it starts to a rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2 – 3 minutes.
  10. Cover and cook on medium high heat for 10 minutes.After 10 minutes switch off the heat. Keep it covered for an hours or until completely cool down.
  11. In a blender add 1/2cup milk and mango puree. Blend well untill smooth. Place a shot glass and add mango smoothie. Place rasgulla and add few mango chunks.
  12. You can keep these in refrigerator for 5 – 6 days.Serve chilled or at room temperature.

So, if you want to try. Easy Rasgulla Dessert Recipe by Our Grandpa for Orphan Kids. Mango guruhi — Pista (New version) (www. Rim the edge of shot glass using a lime wedge and Tajín powder. Performer mango_shake of Chaturbate.com recorded videos.

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