Name: Semolina Rasgulla recipe by Deepika Das Gupta at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: Milk - 1 litre; Ghee - 2 tablespoons; Sugar - 40 grams; Semolina - 360 grams; Ghee - 1 tablespoon; Almonds - 2 tablespoons; Pistachios - 2 tablespoons; Cashews - 2 tablespoons; Water - 900 milliliters; Sugar - 450 grams; Cardamom - 3; Raisins - 2 tablespoons; Saffron - for garnish

ABOUT Semolina Rasgulla RECIPE

Semolina rasgulla its very different from chena rasgulla, its made from semolina and it has it own taste and texture.

Ingredients Serving: 6

Milk - 1 litre
Ghee - 2 tablespoons
Sugar - 40 grams
Semolina - 360 grams
Ghee - 1 tablespoon
Almonds - 2 tablespoons
Pistachios - 2 tablespoons
Cashews - 2 tablespoons
Water - 900 milliliters
Sugar - 450 grams
Cardamom - 3
Raisins - 2 tablespoons
Saffron - for garnish

Instructions

Take a heavy skillet, add 1 litre milk and bring it to a boil. Add 2 tablespoons ghee, 40 grams sugar and mix well.
Now, add 360 grams semolina and mix well. Keep on stirring often till the whole mixture starts thickening and starts to leave the edge of the skillet.
Turn off the heat and allow the mixture to cool.. Add 1 tablespoon ghee and knead it into a smooth soft dough. In a bowl, add 2 tablespoons almonds, 2 tablespoons pistachios, 2 tablespoons cashews, 2 tablespoons raisins and mix it well.
Grease your palms with ghee. divide the dough into equals parts and flatten them. Stuff the dry fruit mixture in it and roll them in small balls. Heat 900 milliliters water in a heavy skillet, add 450 grams sugar, 3 cardamom in it and then sugar syrup will start to boil. Remove the cardamom from it.
Add balls into the boiling syrup, cover it with the lid and continue cooking without opening the lid. Boil for about 7 - 10 minutes.garnish with saffron . Serve.

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