Mango Rasgulla

You will need for :- Mango Rasgulla

• 2litres Full fat milk
• 3tbsp Lemon juice
• 1+1/2cups Sugar
• 1cup Thick Mango pulp
• 3cups Water
• 1/2tsp Cardamom powder

Method:-

• Take the milk in a heavy bottomed vessel,bring boil and keep stirring to avoid burning of milk..
• Once the milk comes to boil, start adding the lemon juice and keep stirring,put the flame in simmer and 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 and rinse the milk solids/paneer under water and squeeze out the water as much as possible.
• Place a heavy weight over the drained milk solids/paneer to squeeze out the water completely.
• Take the paneer in a vessel,mash it well and knead for few minutes until they turns soft...make medium sized balls from the smooth dough, take care not to have any crack on the ball.
• Boil the water in a pressure cooker,add the sugar,cardamom powder and mango pulp to the water,bring to boil.
• Add the already prepared paneer balls to the cooking syrup. Put the lid and cook till 3 hisses.
• Once the pressure gets released,open the lid and transfer the mango rasgullas to the bowl and let them cool completely.
• Arrange in fridge for an hour before serving topped with sliced almonds.

 Thanks a ton to Jags for giving me a chance to this fantastic guest post in her super blog.