Indulge in the heavenly combination of cottage cheese dumplings soaked in sweet and tangy mango syrup. These delicious mango rasgulla dumplings are a perfect treat for mango lovers.
Ingredients: 1 cup cottage cheese paneer. 1/4 cup semolina sooji. 1/4 cup mango pulp. 1/4 cup powdered sugar. 1/4 teaspoon cardamom powder. 1 tablespoon ghee clarified butter. 1 cup mango syrup prepared from ripe mangoes. A pinch of saffron strands optional. Chopped pistachios and almonds for garnish.
Instructions: Put cottage cheese, semolina, mango pulp, powdered sugar, and cardamom powder in a bowl and mix them together. Make a smooth dough out of the mixture. If you need to, add ghee to help it stick together. Make small balls out of the dough and shape them into round dumplings. Put the mango syrup in a deep pan that has been heated up. If you want to add more flavor and color, you can add saffron strands. Carefully add the dumplings to the mango syrup that is already simmering. Put the lid on the pan and cook the dumplings on low heat for 15 to 20 minutes, or until they double in size and get soft. Spread the syrup over the dumplings every once in a while to make sure they soak up all the mango flavor. Take the dumplings out of the syrup after they are done cooking and let them cool for a while. Add chopped pistachios and almonds as a garnish. You can serve the tasty mango risgulla cottage cheese dumplings warm or cold. Have fun with your delicious mango dessert!
Prep Time: 30 minutes
Cook Time: 20 minutes
Nicola Salotti
