Mango Rasagolla Recipe - Cooking Index
Mango Rasagolla Recipe - Cooking Index
| 12 tablespoons | 180ml | Rasagollas - cut in halves (large) |
| (bengali sweet - available in cans) | ||
| 1/2 | Milk | |
| 3 tablespoons | 45ml | Sugar |
| Few drops rose essence - kewra essence (or) | ||
| Prepared saffron | ||
| 1 | Alphonso mango - chopped | |
| 1 tablespoon | 15ml | Chopped pistachios |
Variation of a popular Dessert from West Bengal.
Preparation time: 10 minutes Cooking time: 15 minutes
1. Boil the milk on a high flame and cook until thick, stirring continuously.
2. Cool and add the sugar.
3. Top with mango pieces and surround with chopped pistachios.
How to serve. Squeeze out a little syrup from the rasagoollas. Discard the syrup. Spread the milk mixture on the rasagoolla halves. Top with mango pieces and surround with chopped pistachios.
Source:
Roberta Bell
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