How to make Sooji Rasgulla
Author: Nissy Mathew
Recipe type: Desert
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.