Rice Rasgulla

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Rice Rasgulla


Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min


Serves : 4
  • Sugar 1 cup

  • Water 2 cup (Sugar : Water ratio 1 : 2)

  • Left Over Cooked Rice 1 cup

  • Semolina / Rava / Sooji 2 tsp

  • All Purpose Flour / Maida 2 tsp

  • Corn flour Powder 2 tsp

  • Unsalted Butter / Clarified Butter / Desi Ghee 1 tsp

  • Ghee / Oil 4 to 5 tsp


  • In a heating pan, take 1 cup of Sugar and to that add 2 cups of Water mix well and allow it to boil on low flame for 8 to 10 Mins.
  • Then in a mixer grinder, add 1 cup of leftover Rice and 2 tsp of Rava and grind into the sticky paste.
  • Take out the paste in a plate or vessel, to that add 2 tsp of All Purpose Flour, 2 tsp of Corn Flour and 1 tsp of Ghee and start kneading dough.
  • Keep on adding Ghee or Oil while kneading, if dough sticks to the hands.
  • Once dough leaves it stickiness, grease your hands with Ghee or Oil and start making small round Rasgulla.
  • Now add all the round Rasgullas to the Sugar syrup and boil until Rasgullas get soft and fluffy.
  • Press and check the Rasgullas before turning off the flame.
  • Once done allow it to cool down completely and keep in fridge and serve cold.