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.
Ingredients:
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
½ Cup Sooji (Semolina)
2 Tbsp Ghee
350 ml Water
¾ Cup Sugar
10-12 Kesari Saffron strands
2 Cardamoms
Saffron, for garnish
Preparation:
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.
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.
