Name: LEFTOVER COOKED RICE RASAGULLA recipe by Jayanthy Asokan at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Leftover cooked rice 2cups; Milk powder 1teaspoon; All purpose flour 1teaspoon; Cornflour 1teaspoon; Sugar 11/2cup; Water 21/2 cups; Walnut for garnishing.

ABOUT LEFTOVER COOKED RICE RASAGULLA RECIPE

Two cups of leftover rice mixed with milk powder, all purpose flour and cornflour makes a wonderful delicious rasagulla when boiled with sugar.

Instructions

LEFTOVER RICE RASAGULLA INGREDIENTS.
GRIND LEFTOVER COOKED RICE IN A MIXER.LET IT BE FINE PASTE.
APPLY OIL IN A PLATE.
ADD GROUND COOKED RICE, CORNFLOUR, MILK POWDER AND ALL PURPOSE FLOUR.
MIX THOROUGHLY TILL EVERYTHING COMBINES WELL.KNEAD WELL FOR 15 MINUTES.
ADD WATER IN A VESSEL AND MIX SUGAR FOR THE SYRUP.
STIR WELL TILL SUGAR DISSOLVE.
WELL KNEAD DOUGH IS READY.
APPLY OIL IN PALM AND MAKE SMALL BALL OUT OF THE DOUGH.
LEFTOVER RICE BALL IS READY TO GO INTO SUGAR SYRUP.
WHEN SYRUP STARTED TO BOIL ADD LEFTOVER RICE BALL INTO IT.
STIR THE SYRUP OCCASIONALLY TILL THE BALLS DOUBLE IN SIZE.
AFTER 15MINUTES LEFTOVER OVER RICE RASAGULLA HAS DOUBLED IN SIZE.
CHECK THE RASAGULLA BY PRESSING WELL. IT HAS TO BE FLUFFY AND REGAIN ITS ORIGINAL SHAPE.
LEFTOVER COOKED RICE RASAGULLA IS READY WITH SHINY, FLUFFY AND DELICIOUS TASTE.
FLUFFY LEFTOVER COOKED RICE RASAGULLA IS READY TO CONSUME.

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