Tuesday, 8 August 2017


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
Crushed almonds
For syrup
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.