How to prepare Sooji Rasgulla

How to make Sooji Rasgulla

Author: Nissy Mathew

Recipe type: Desert

Cuisine: Indian

Serves: 6 servings


Sooji / Rava / Semolina – 1 cup

Milk – 2.5 cup to 3 cups

Sugar – 1 tbsp

Ghee – 2 tbsp

Sugar – 2 cups

Water – 2 cups

Cardamom Pods – 2 crushed

Saffron a pinch


Take sooji in a dry pan and roast it for 2 mins. Remove it into a bowl.

Take a milk into a pan and bring them to boil. Add sugar and ghee and combine well.

Add soji slowly and keep combining. Cook until it thickens. Cook until its completely dry and thick.

Take into a bowl and cool it down.

Prepare syrup, take sugar and water into a pan, boil it and cook until its sticky stage. Add saffron and cardamom and combine well. Now keeps it simmering well.

Once sooji is well cool then knead well and keep it aside.

Take small portions and then roll them into smooth ball.

Now drop ball into boiling syrup for 5 mins.

Serve and enjoy it.

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