Rosogollas and Bongs are Siamese twins 😉 The name ‘Mangolla’ says it all 😉 It is the traditional bengali rosogulla with the mango twist. But this experiment did have a name, it was named at Chef at Large group by my fellow blogger friend, Garima 😀
The Mangollas are not my original recipe. Here i thank Swati, a fellow CaL member, who accidently came stumbled upon this successful experiment, and including me, many followed suit 😉
The Mangollas were a hit with my sweet- tooth husband and pat came his response, ‘ makes these when we entertain our next client for dinner’ 😉
So, it is ‘Eureka’ 😉
MANGO ROSOGOLLAS / MANGOLLAS
The below recipe makes 8-10 rosogollas(sweet balls)
Mango puree – 3 tbsp
Milk – 1 kg
Lemon juice – 2 tbsp.
Corn Flour – 1 tsp
Sugar – 1 ½ cup
Water – 3 cups
Cardamom powder – a pinch
Saffron, pistachios/ almonds for garnishing
Heat milk, bring it to boil and simmer it. Add lemon juice and stir in low flame. When the milk curdles and water separates remove from flame. Take a muslin cloth and pour the curdled milk, filtering the whey water completely. Wash it well in running cold water. Squeeze the excess water and hang it aside for 1 hour. The cottage cheese/ paneer is ready.
Take the cheese in a bowl, add 1tsp corn flour powder, 3 tbsp. mango puree knead it well.
Make small balls out of it, ensuring there are no cracks.
Heat water in pressure cooker, add sugar, cardamom powder. Keep stirring till sugar dissolves completely. When the sugar syrup boils, add the cheese balls one by one. Pressure cook for one whistle and simmer it for 5 minutes.
Once the pressure goes off, open the lid. And add 2-3 tbsp. mango puree and mix well.
The “Mangollas” are ready.
Garnish it with almonds, saffron or pistachios as per your choice.
p.s. Use a minimum 4-6 litre pressure cooker for enough space for the cheese balls to cook.