Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/4 cup sugar
- 1 cup mango puree
- 1/4 cup water
- 1/4 cup sugar
- 1/2 tsp cardamom powder
- Saffron strands for garnish
Special equipment needed:
- Cheesecloth
- Pressure cooker
Step-by-step instructions:
1. In a heavy-bottomed pan, bring the milk to a boil.
2. Add lemon juice to the milk and stir gently until the milk curdles.
3. Strain the curdled milk through a cheesecloth and rinse it under cold water to remove the lemon flavor.
4. Squeeze out the excess water from the cheesecloth and hang it for 30 minutes to drain the remaining water.
5. In the meantime, prepare the syrup by mixing 1/4 cup sugar and 1/4 cup water in a pressure cooker.
6. Bring the syrup to a boil and add the cardamom powder.
7. Make small balls from the drained chenna and add them to the boiling syrup.
8. Close the pressure cooker and cook for 2 whistles on high heat.
9. Turn off the heat and let the pressure release naturally.
10. Open the pressure cooker and add the mango puree to the rasgulla.
11. Cook for another 5 minutes on low heat.
12. Turn off the heat and let the rasgulla cool down to room temperature.
13. Garnish with saffron strands and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Temperature:
Cooking temperature: High heat for 2 whistles, low heat for 5 minutes
Serving size:
Makes 10-12 rasgullas
Nutritional information:
Calories per serving: 150
Fat: 5g
Carbohydrates: 25g
Protein: 5g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar or citric acid.
- Mango puree can be substituted with any other fruit puree.
Variations:
- Instead of mango puree, you can add rose syrup or saffron syrup to the rasgulla.
- You can also add chopped nuts like almonds or pistachios to the rasgulla for added texture.
Tips and tricks:
- Make sure to squeeze out all the excess water from the chenna to avoid the rasgulla from breaking apart.
- Do not overcook the rasgulla as it can become hard and rubbery.
- Refrigerate the rasgulla before serving to enhance the flavor.
Storage instructions:
Store the mango rasgulla in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the mango rasgulla, microwave it for 30 seconds or steam it for 5 minutes.
Presentation ideas:
Serve the mango rasgulla in a dessert bowl and garnish it with saffron strands.
Garnishes:
Saffron strands, chopped nuts, or edible flowers.
Pairings:
Mango lassi or hot chai tea.
Suggested side dishes:
None.
Troubleshooting advice:
- If the rasgulla breaks apart while cooking, it means that the chenna has not been drained properly.
- If the rasgulla becomes hard and rubbery, it means that it has been overcooked.
Food safety advice:
Make sure to use fresh ingredients and store the mango rasgulla in the refrigerator to avoid any bacterial growth.
Food history:
Rasgulla is a traditional Indian dessert that originated in the eastern state of Odisha.
Flavor profiles:
Sweet, tangy, and aromatic.
Serving suggestions:
Serve the mango rasgulla as a dessert after a meal or as a sweet snack.
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Region: Indian