Rasgulla is one of the most popular sweet in West Bengal as well as India. My daughter loves very much rasgulla(in my language, Rosogolla ).... It is the mango season in India...and my lil one also loves mango....I combined both her favourite sweet rasgulla with her favourite fruit mango, and made a aromatic and super delicious spongy juicy mango rasgullas.
How to make Chena or Paneer
Ingredients of making Chena or Paneer or Cheese
1 litre milk
3tbsp Lemon juice
1cup Thick Mango Puree(Take the ripe mango and peel it. Now chop the mango into chunks and make mango puree by grinding the chunks in a food processor mixing little bit water,for 1 cup mango puree...I took 4 medium size mangoes...it depends on the size of mangoes)
1tsp Sooji or Rava or Semolina (Optional )
Method of making Chena or Paneer
Take a heavy bottomed vessel, mix milk and mango Puree....mix it well...make sure there is no lumps.
bring it to boil and keep stirring to avoid burning of milk..
Once the milk comes to boil, simmer the gas, start adding the lemon juice and keep stirring( if required,add more lemon juice) 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 (here do not rinse the milk solids/paneer under water, because we will keep the aroma of mango)..as much as possible.
Now hang the cloth covered chena or paneer tap for 15 minutes. Then remove it from tap and place a heavy weight on chena for another 15 minutes. It will help to squeeze more water from chena or paneer or cheese.
After 30 minutes, remove the cheesecloth from the chenna or paneer.
The chenna should not have too much moisture nor be too dry.
Add 1 tsp sooji or rava or semolina, adding sooji or semolina helps to bind the mixture.
First mix the sooji with chenna and then begin to knead.
With the heels of your palms mash the chenna or paneer or cheese and knead.
Keep on collecting the chenna or paneer or cheese from the sides and continue to mash and knead.
This kneading process is very important and it decides the texture of rasgullas .
Now take small portions from the chenna or paneer and roll them between your palms to a smooth round ball.
Prepare all small balls this way.
Cover all the chenna or paneer balls with a moist muslin or kitchen towel and keep aside.
How to make Sugar Syrup
Ingredients of making Sugar Syrup
Water 2 cups
Mango Juice-1cup (homemade or store bought )
Yellow Food Colour-1pinch
Method of Making Sugar Syrup
in a large pan, take 11/2 cups sugar and 2 cups water. And 1 cup mango juice...and food colour....and bring it to boil.
You have to use a large pot or pan so that there is enough space for the rasgullas to cook and increase in size.
Mix and continue stir the sugar syrup until it will be dissolved....do this process on medium flame.
When the sugar syrup will start to boiling. ..drop chena or paneer or cheese ball gently to the sugar syrup ...drop balls according to the size of your pan. ..rasgullas need more space to be cooked...the size of the rasgullas will be doubled on cooking on sugar syrup.
Cover the vessel with lid. .cook 20 minutes on medium flame.Open the lid and gently stir every 5 minutes to ensure even cooking and puffing.
Turn off the gas,transfer the rasgullas into a serving bowl. ..you can enjoy this hot rasgullas or refrigerate them and serve later.