MANGO RASMALAI
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Friends! Today, I am going to share a summer special bengali sweet recipe. Mango Rasmalai is a season sweet or dessert, which is basically made from chhena or chena, mango purée and milk. The sweet is garnished with raw mango pieces, pista and saffron.
Bengali sweets are not just popular among the Bengali community, it is equally popular among the other communities in India. Bengalis like sweets in every meal in different forms, but on special occasions like subho naboborso, jamai sasti, pujo and so on can't be complete without special Bengali sweets. There are many seasonal sweets, which depends on the season's raw material, mainly nolen gur, mango, etc.
SERVING: 6 servings
COOKING TIME: 1hr (approx.)
CALORIES COUNTS: Calories 97 (approx.) / 56g
INGREDIENTS:
INTRODUCTION:
Welcome to CuisineGhar kitchen.
Friends! Today, I am going to share a summer special bengali sweet recipe. Mango Rasmalai is a season sweet or dessert, which is basically made from chhena or chena, mango purée and milk. The sweet is garnished with raw mango pieces, pista and saffron.
Bengali sweets are not just popular among the Bengali community, it is equally popular among the other communities in India. Bengalis like sweets in every meal in different forms, but on special occasions like subho naboborso, jamai sasti, pujo and so on can't be complete without special Bengali sweets. There are many seasonal sweets, which depends on the season's raw material, mainly nolen gur, mango, etc.
SERVING: 6 servings
COOKING TIME: 1hr (approx.)
CALORIES COUNTS: Calories 97 (approx.) / 56g
INGREDIENTS:
- sugar- 2cups
- cornflour- 20g
- mango purée- 1cup
- condensed milk- ?cup
- full cream milk- 1500ml
- green cardamom- 4pcs
- pista- 4pcs (optional)
- saffron- 2piches (optional)
- raw mango- 50g (optional)
DIRECTIONS:
At first, we need to make mango purée (1cup) so cut ripe mangoes (~2pcs), scoop the soft pulps of the mangoes and grind the pulps in an electric blender. Filter the paste using a sieve to remove any pulp’s fibres. Keep it aside.
Made chhena or chena (230g) from full cream milk (1l). Please watch our Nolen Gurer Kalakand recipe to know how to make chhena or chena at home. Knead the chhena with your hands for a while, add cornflower (20g) and mango purée (1Tbsp) then continue kneading until a soft and uniform dough is formed. The total kneading duration should be for 10-12min (approx.). Divide the chhena equally into 12-14 balls, roll the balls in hands and then flatten each ball into a burger shape or aloo chop shape. You are free to give even ball or oval shape. Keep it aside.
Next, we have to make a diluted sugar syrup. Switch on gas stove, place a pot, add sugar (2cups) and water (4cups), and wait to boil the sugar syrup. Add the rasmali pieces, which was made earlier with the chhena (aloo chop shape) and boil for 10min. In the meantime, crush green cardamom (4pcs) in a stone grinder and keep it aside.
After 10min, you can see that rasmali pieces are floating in the sugar syrup. Add mango purée (1Tbsp), gently stir, cover with a lid and boil for 5min.
On a gas stove, place a pot, add full cream milk (500ml), boil for 15min (approx.) and reduce the milk to 250ml. Add condensed milk (?cup), crushed green cardamom powder (4pcs) and stir to mix it properly. Instead of condensed milk, sugar can be used. Leave the milk to cool down, add mango purée (remaining portion), mix the mango purée with the dense milk and keep it aside. Both the rasmalai and the rabri (dense milk), refrigerate for 2hrs (approx.).
After 2hrs, arrange the rasmali pieces in a tray, pour the rabri, garnish with small mango pieces, pista (4pcs) and saffron (2pinches). Garnishing is completely optional. Mango Rasmalai is ready to serve.
TIP:
You can make mango purée during the summer and deep refrigerate it into small pouches, which can be used in other seasons.
At first, we need to make mango purée (1cup) so cut ripe mangoes (~2pcs), scoop the soft pulps of the mangoes and grind the pulps in an electric blender. Filter the paste using a sieve to remove any pulp’s fibres. Keep it aside.
Made chhena or chena (230g) from full cream milk (1l). Please watch our Nolen Gurer Kalakand recipe to know how to make chhena or chena at home. Knead the chhena with your hands for a while, add cornflower (20g) and mango purée (1Tbsp) then continue kneading until a soft and uniform dough is formed. The total kneading duration should be for 10-12min (approx.). Divide the chhena equally into 12-14 balls, roll the balls in hands and then flatten each ball into a burger shape or aloo chop shape. You are free to give even ball or oval shape. Keep it aside.
Next, we have to make a diluted sugar syrup. Switch on gas stove, place a pot, add sugar (2cups) and water (4cups), and wait to boil the sugar syrup. Add the rasmali pieces, which was made earlier with the chhena (aloo chop shape) and boil for 10min. In the meantime, crush green cardamom (4pcs) in a stone grinder and keep it aside.
After 10min, you can see that rasmali pieces are floating in the sugar syrup. Add mango purée (1Tbsp), gently stir, cover with a lid and boil for 5min.
On a gas stove, place a pot, add full cream milk (500ml), boil for 15min (approx.) and reduce the milk to 250ml. Add condensed milk (?cup), crushed green cardamom powder (4pcs) and stir to mix it properly. Instead of condensed milk, sugar can be used. Leave the milk to cool down, add mango purée (remaining portion), mix the mango purée with the dense milk and keep it aside. Both the rasmalai and the rabri (dense milk), refrigerate for 2hrs (approx.).
After 2hrs, arrange the rasmali pieces in a tray, pour the rabri, garnish with small mango pieces, pista (4pcs) and saffron (2pinches). Garnishing is completely optional. Mango Rasmalai is ready to serve.
TIP:
You can make mango purée during the summer and deep refrigerate it into small pouches, which can be used in other seasons.
