Since mangoes are the flavour of the season ,i thought of trying mango rasgullas. I googled & came across two recipes.....one at Priya's Versatile recipes & another at boldsky.
I mixed up the two recipes.
Ingredients : 1/3 cup mango puree ( used Kesar mango puree ....home made from kesar mango ), 1/4 cup sugar, 1/2 litre fat free milk ( Amul ), juice of 1/2 - 1 lemon, 1-2 strands kesar, ghee for greasing hands, 1/2-1 lemon
Method : Boil half a litre of milk.Add kesar strands.As soon as malai starts forming ,add lemon juice by the spoonful ..Keep mixing the lemon juice with milk with a spoon. The milk will start curdling. Keep adding lemon juice & mixing till milk is curdled completely.This stage is when clear greenish water can be seen separated from lumps of solid white milky mass.The milky mass is chenna.
Keep a big white thin cotton cloth over a strainer.Keep this on a big vessel so that the clear water gets collected in the vessel.Strain the curdled milk with chenna on to the cloth on the strainer. The chenna will get collected in the cloth. Add 1 tbsp mango puree to the chenna. Mix nicely. Now wash the chenna with water 3-4 times to remove all traces of lemon juice. Tie the cloth into a tight knot .This will squeeze remaining water from the chenna. Keep a heavy bottomed pan on the knotted cloth .Keep aside for half an hour to 45 minutes.
Meanwhile, boil 1 cup water in a pressure pan .Add sugar.After sugar has dissolved inwater, put off gas. Add remaining mango puree .Add 1 cup water. Keep aside.
After 45 minutes of keeping chenna, it will have lost most of the water. Start kneading the chenna. Knead it for a good ten minutes. It will get softer & softer just like chapatti dough. Grease hands & start making small balls of the soft kneaded chenna. Drop these balls in the sugar mango syrup. Pressure cook upto 1 whistle. Then slow down the gas. Let it be on slow flame for 5 minutes. Put off the gas after five minutes.
Let the cooker cool.Remove lid & lo ,the mango rasgullas in mango puree are ready !
Let them cool to room temperature.Refrigerate the rasgullas & enjoy cold mango rasgullas !
I used Kesar mangoes as they are more sweet than alphansos.The sweetness was just right or maybe less sweet. Next time around, would love to try this without adding any sugar & using just pulp with water .