Kancha Aam ar Rasogolla/Raw Mango flavoured Rasogollas...

Dessert is usually the last share of a meal, and is customarily sweet. The word dessert derived from French word commonly in practice during the 1539s ‘de-serve: desservir’ which means ‘to remove or eliminate what has been served on your plate’. The beginning of having sweet along with the main food in the Indian subcontinent can be traced back to 500 BCE. Therefore eating something sweet at the end of the meal has been a custom not only in India but also in the world, so here I present before you the most popular recipe of Rasogolla but a seasonal twist. Mango is the King of the Fruits and in this scorching summer days  it can be your ultimate saviour devoured in any form. So let's try our hands on this unique recipe of "Kancha Aam ar Rasogolla" today.

Kancha Aam ar Rasogolla/Raw Mango flavoured Rasogolla...                                       

Ingredients-(12 pcs)

1 ltr full fat Milk
1 cup thick sour Curd

5 cups Water

1 cup + 1/2 tsp Sugar

1 cup Raw Mango Pulp

3-4 Cardamoms
1 tbsp Maida/All Purpose Flour
2 pinches Baking Powder
Green Food Colour, few drops (optional)

Method-

At first,take a container and start boiling the milk with 1/4 cup mango pulp and 1-2 drops of the green food colour. Then slowly add the curd to it and stir continuously. Curd improves the quality of the chena and enhances the taste of the rasogollas. Once the chena and the whey separates turn off the flame and strain the mixture in a strainer.

To strain out the extra water from the chena, place a heavy bowl under the strainer for 30-45minutes. If your chena is not ready by this time, place it for another 10-15 minutes. Preparing the chena is extremely crucial as the rasogollas depends entirely on the quality of the chena made. You can make the chena with lemon juice or vinegar, but in that case you need to put the chena under water for removing the taste of the lemon or the vinegar and in doing so there's a greater chance of the chena becoming hard. Rasogollas will then no longer be soft and spongy. The chena has to contain the right amount of moisture in it else it will disintegrate in the syrup due to excess moisture or it will harden due to low moisture content. Now we will prepare the sugar syrup. Add sugar, water, cardamoms, the remaining 3/4 cup mango pulp in a kadai  and bring it to boil. Once it starts to boil, turn off the flame.

Now, after squeezing the water from the chena to form cottage cheese, knead it for about 8 minutes to form a dough. Now add the maida, 1/2 tsp sugar, baking powder and knead it again for about 2 minutes. You shouldn't knead for more than 10 minutes as it will harden the chena.

Now make chena balls using both your palms. The balls should be smooth in texture without a single crack.

Add all the balls in the boiling sugar syrup without delay .

Now cover the mixture and boil it for about 15 minutes in high flame and then on low to medium flame for 20 minutes. Keep the balls soaked in the syrup for 2-3 hours before serving.

Always keep the rasogollas submerged in the sugar syrup else the balls might shrink in size and flatten.

Please do try this recipe at your home and let me know how it was in the comments section below. Also do share and follow me for more such easy,tasty and delightful recipes. 

Thank you. Enjoy.