Rasgulla is the most popular and famous sweetmeat delicacy of West Bengal. Rasgulla is available in various flavours such as white rasgulla that is dipped in sugar syrup. Rasgulla made in winter is available in special liquid date-jaggery. Rasgulla are made with Mango pulp for mango flavour. The recipe of preparing Mango rasgulla has been shown as follows:-
Maida flour 1 cup
Cottage cheese (Chhena) 2 cups
Milk ½ cup
Mango pulp 1 cup
Sugar 1 cup
Mango essence ½ teaspoon
Powdered cardamom ½ teaspoon
10 Finely chopped pistachios
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.
Prepare syrup by adding sugar, cardamom powder to 2 cups of water. Boil till the syrup of sticky consistency is made.
If there are any layers formed on the syrup then remove it.
Add the small balls, that were already made and aside, to the syrup. Cook over a light/simmer flame.
Simmer boil these round balls for about 10 minutes or till they are soft
Add mango essence to the syrup.
Allow them to cool
Garnish with finely chopped pistachio and serve.