Rasgulla Amrakhand Recipe - Delicious mango shrikhand poured on small rasgullas and served chilled .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Small rasogullas, Mango

Cuisine : Mumbai

Course : Mithais

Rasgulla Amrakhand

If Mumbai seems overcrowded to some, they are not incorrect. This land of opportunity is home for eighteen million people and about half of them - migrants from other cities and towns – live in slums and cling to dreams of making it big in this metropolis. Mumbai is the business, industrial, financial, and celluloid capital of India. Mumbai is the industrial hub of everything from textiles to petrochemicals, and responsible for half of India’s foreign trade. 
And while so many people are on the move, there are bound to be hunger pangs striking at any hour to so many commuters and busy bodies just going about on their daily chores…but there is a mind boggling range of roadside goodies that is hygienically prepared, guaranteed fresh (considering the output, there can be no other way!).

Rasgulla Amrakhand Recipe - How to make Rasgulla Amrakhand


Prep Time : 41-50 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium


  • Small rasogullas 18-20

  • Mango small cubes1 medium

  • Saffron (kesar) 7-8 strands

  • Hung yogurt 2 cups

  • Sugar 3/4 cup

  • Fresh cream 3 tablespoons

  • Green cardamom powder 1/2 teaspoon

  • Pistachios blanched peeled and slivered3-4


Step 1

Place the mango in a blender. Add saffron and blend. Add the hung yogurt, sugar and cream and blend till smooth. Add green cardamom powder and blend.

Step 2

Place one small rasgulla in each small glass or two to three in bigger glasses. Pour the mango mixture over.

Step 3

Even the surface. Garnish with pistachios and chill in the refrigerator.

Step 4

Serve chilled.

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