Mango Rasagolla

Course : Curry
Serves: 6
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Ingredients:

12 large rasagollas -- cut in halves (bengali sweet -- available in cans)
1/2 liter milk
3 tablespoons sugar
3 drops rose essence -- kewra essence (or) prepared saffron
1 medium alphonso mango -- chopped
1 tablespoon chopped pistachios
 

Preparation / Directions:

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.


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