Kesari Sooji Rasgulla

Sooji Rasgulla has never been so delicious before? Here`s how you can make a mouth-watering sooji Rasgulla different from chena rasgulla. It is made with milk, sooji, ghee, saffron, sugar, and water. It is easy to make and taste delicious when chilled.
400 ml Milk
½ Cup Sooji (Semolina)
2 Tbsp Ghee
350 ml Water
¾ Cup Sugar
10-12 Kesari Saffron strands
2 Cardamoms
Saffron, for garnish


In a deep pan, add milk and bring to the boil. Add ghee and sugar and boil again. Reduce the heat to medium and add sooji slowly while stirring continuously.
Cook for 7-8 minutes until the sooji mix has formed into a dough like consistency.
Transfer to a plate and cool completely.
In the meantime, add water to a saucepan and heat over medium heat. Once the water is hot, transfer around 2-3 tbsp of hot water into a small bowl, add saffron and let infuse for 5 minutes.
Add the saffron mix back to the water along with sugar and cardamom. Let it simmer for a few minutes.
While the water is simmering, make 8 small rasgullas with the sooji mix and add to the simmering water.
Bring the water to the boil, cover and cook for 7-8 minutes or until spongy.
Once cooked, remove from heat, cool to room temperature and refrigerate.
Once cooled, transfer to a serving bowl, garnish with saffron strands and serve chilled.

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