Rice Rasgulla

Cooking Time

Preparation Time : 10

Cook Time : 25

Total Time : 35

Ingredients

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

Directions

  • 01

    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.

  • 02

    Then in a mixer grinder, add 1 cup of leftover Rice and 2 tsp of Rava and grind into the sticky paste.

  • 03

    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.

  • 04

    Keep on adding Ghee or Oil while kneading, if dough sticks to the hands.

  • 05

    Once dough leaves it stickiness, grease your hands with Ghee or Oil and start making small round Rasgulla.

  • 06

    Now add all the round Rasgullas to the Sugar syrup and boil until Rasgullas get soft and fluffy.

  • 07

    Press and check the Rasgullas before turning off the flame.

  • 08

    Once done allow it to cool down completely and keep in fridge and serve cold.

  • 09

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