Rasgolla Amarkhand

This is the first time I am taking part in the 4 Velveteers group. Aparna chose Rasgolla and rasmalai for this month’s challenge. As I have posted both the recipes earlier, Aparna suggested to prepare any dish using rasgollas. When I saw Sanjeev Kapoor preparing this amarkhand, I decided that I will prepare this for this month’s challenge. It was extremely tasty and we all enjoyed it. Thank you Aparna for choosing this extremely delicious recipe.

Rasgolla Amrakhand

Ingredients:

Mini Rasgollas-20

Mango-1

Hung curd-2cups

Sugar-1/4cup

Fresh Cream-3tbs

Cardamom Powder-1/4tsp

Pista-4

Procedure:

1. Deskin and cut mangoes to small pieces.
2. Line a sieve with a thin muslin and pour curd into it.
3. Keep this in fridge until the water content has completely drained. You will get very thick curd. This is hung curd.
4. In a mixer grinder, blend the mango pieces to a fine pulp.
5. Add the hung curd, sugar, cardamom powder and fresh cream and blend well.
6. Refrigerate this until serving time.
7. Prepare rasgollas. Follow this recipe for perfect rasgollas. Here I prepared mini rasgollas. For 1 litre milk I got 80 mini rasgollas.
8. Half an hour before serving, in each glass bowl take 6 rasgollas.
9. Top it with a generous portion of mango amarkhand. Drizzle some sugar syrup on top.
10. Garnish with sliced pistas.
11. Refrigerate and serve.

For the detailed recipe of Rasgollas follow the link