Mango Rasgullas...Aam Rasgolla..Mango Flavored Cheese Ball in Sugar Syrup

                         

      
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.
                               
                                

                          

I used thick mango puree while preparing the chena or paneer or cheese  and mango juice while preparing the sugar syrup. You will have the flavour of fresh mango while  having  this  juicy and spongy 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

Sugar-11/2 cup
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.


Cooking  Rasgullas 

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.