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কাঁচা আমের রসগোল্লা / Raw Mango Rosogolla Recipe

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ঘরে থাকা উপকরণে খুব সহজেই মজাদার সুস্বাদু কাঁচা আম দিয়ে কাঁচা আমের রসগোল্লা রেসিপি বানিয়ে ফেলা যায়। বাড়িতে বানিয়ে ফেলুন মুখের স্বাদ বদলাতে স্পেশাল রেসিপি। আজ আমরা আপনাদের কাছে জিভে জল আনা অসাধারণ একটি নতুন রকমের আইটেম নিয়ে হাজির এক নতুন স্বাদের কাঁচা আম দিয়ে কাঁচা আমের রসগোল্লা রেসিপি। এইভাবে মজাদার এক নতুন স্বাদের কাঁচা আম দিয়ে কাঁচা আমের রসগোল্লা রেসিপি পেলে পুরো জমে যাবে। ‪@rinkurpakshala‬

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উপকরণ // Ingredients :-
১) ২০০ গ্রাম ছানা / 200 grams of chickpeas
২) ১ টি মাঝারি সাইজের কাঁচা আম / 1 Medium Size Raw Mango.
৩) ১ কাপ চিনি / 1 Cup Sugar.
৪) ১ চা চামচ সবুজ খাবার রং / 1 Teaspoon Green Food Coloring.
৫) ২ চা চামচ ময়দা / 2 Teaspoon Flour.
৬) ২ চা চামচ সুজি / 2 Teaspoons of Semolina.
Instructions:

In a large pot, bring the milk to a boil over medium heat. Stir occasionally to prevent it from sticking to the bottom of the pot. Once the milk starts boiling, reduce the heat to low and add the lemon juice. Stir well and continue to cook for a few more minutes until the milk curdles and the whey separates from the solids. Line a large sieve or colander with a muslin cloth or cheesecloth and place it over a bowl. Pour the curdled milk mixture into the cloth-lined sieve, allowing the whey to drain off. Rinse the curdled milk under cold water to remove any lemony flavor. Gather the edges of the cloth and squeeze out any remaining whey from the curdled milk. Hang the cloth for about 30 minutes to let the excess water drain out. This process will help in getting a firm chena. Meanwhile, in a separate pot, bring water to a boil. Add the grated raw mango and cook it for about 5 minutes until it softens. Remove from heat and let it cool. Once the chena is ready, transfer it to a clean, dry bowl. Knead the chena with the heel of your hand for about 5 minutes until it becomes smooth and soft. Divide the chena into small equal-sized portions and shape them into smooth balls. Make sure there are no cracks on the surface of the balls. In the same pot used for boiling the mango, add sugar and water. Bring it to a boil, stirring until the sugar dissolves completely. Gently drop the chena balls into the boiling sugar syrup. Cover the pot with a lid and let it simmer for about 15 minutes on medium heat. After 15 minutes, remove the lid and add the cooked raw mango to the syrup. Stir gently to mix well. Allow it to simmer for another 5 minutes. Turn off the heat and let the rosogollas cool down in the syrup. They will absorb more syrup and become sweeter as they cool. Once cooled, transfer the Raw Mango Rosogollas along with the syrup to a serving bowl. Garnish with saffron strands and sliced pistachios or almonds. Refrigerate for a few hours before serving to enhance the flavors. Enjoy the tangy and sweet Raw Mango Rosogollas as a delightful dessert!
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