Please connect to Internet to continue
Preparation Time : 10
Cook Time : 25
Total Time : 35
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.
Please Login to comment