Before Your Say Goodbye To Mango Season, Make This Mango Rasmalai

There’s nothing quite like the joy of savouring a beloved Indian dessert with a refreshing summer twist, and mango rasmalai is pure magic. This vibrant treat combines the creamy, cardamom-kissed sweetness of traditional rasmalai with the intoxicating aroma and natural sweetness of ripe mangoes, creating a dessert that’s both familiar and delightfully new. Perfect for festive gatherings, picnics, or simply cooling down on a hot afternoon, these juicy mango-infused rasmalai pieces soak in a fragrant, golden syrup that’s as beautiful as it is indulgent. Whether you’re a rasmalai fanatic or a mango lover looking for something new, this recipe brings two classics together in one irresistible, sun-kissed dessert.

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Mango Rasmalai Recipe

Ingredients:
• 2 fresh mangoes
• 1/2 cup paneer cubes
• 1/2 cup suji
• 1 litre milk
• 2–3 tbsp sugar
• 2 tbsp milk powder
• Little kesar
• 1/2 tsp elaichi powder
• Dry fruits for garnish

Method:

• Peel and chop your fresh mangoes. Remove all the pulp and then blend the mango pieces with the paneer cubes until you get a smooth puree.
• Transfer this puree into a pan and add the sugar to it along with a few strands of the kesar and 1/2 cup of suji.
• Add a little milk to the pan as well, and cook this mixture properly until it becomes solid like a kneadable dough. Ensure all the ingredients are incorporated well and the sugar has melted.
• Transfer to a plate and let it cool slightly. Now make small Rasgulla balls from the mixture.
• Steam the balls for 10–15 mins until soft and spongy.
• In another pan add 1 litre milk. Add milk powder, elaichi powder and little kesar.
• Boil and cook until milk becomes thick and creamy.
• Add little mango puree and mix well.
• Now add steamed mango balls into the milk. Mix gently and chill before serving.
• Garnish with dry fruits and serve chilled.