Mango Rasgulla with mango shots
Mango Rasgulla with mango shots

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, mango rasgulla with mango shots. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mango Rasgulla with mango shots is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Mango Rasgulla with mango shots is something that I have loved my whole life.

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

The ingredients needed to make Mango Rasgulla with mango shots:
  1. Make ready 1 cup Mango Puree
  2. Take 1 +1/2 cup milk
  3. Make ready 5-6 saffron strands
  4. Make ready 1 cup water
  5. Take 2 tbsp Jaggery
  6. Prepare 2 spoons lemon
Steps 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 that’s going to wrap this up for this special food mango rasgulla with mango shots recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!