Prep Time : 45 mins
Cooking Time :25 mins
Serve : 4 - 6
Suji/semolina - 1/2 cup
Milk - 2 cup
Clarified butter - 2 tbsp
Sugar - 4 tbsp
Sugar - 1 cup
Water - 2 cup
Cardamom powder - 1 tsp
Boil milk in heavy bottom vessel.
Once boiled ,keep it in the low flame. and one cup sugar and cook till sugar dissolves.
Add clarified butter,sugar and semolina/suji and mix well.
Make a soft dough.
Divide the dough into equal size balls.
Roll these balls in between your palm to get the shape of rasgulla
Place the crushed almonds in semolina/suji ball and close the stuffing nicely
Apply clarified butter on hand.
Take a pan add two cup of water and cook till sugar dissolves.
Now add suji/semolina ball in the sugar syrup and cook five mins in low flame.
Add cardamom powder and mix well.
The suji/semolina rasgulla should be floating on the syrup and its size should be double.