Name: Rice Rasgulla | Leftover Rice Rasgulla recipe by Priyanka Bagdi at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: For Sugar Syrup:; Sugar – 1 cup; Water – 2 cup (Sugar : Water ratio 1 : 2); Other Ingredients:; Left Over Cooked Rice – 1 cup; Semolina / Rava / Sooji – 2 tsp; All Purpose Flour / Maida – 2 tsp; Corn flour Powder – 2 tsp; Ghee – 1 tsp; Ghee / Oil – as required for kneading

ABOUT Rice Rasgulla | Leftover Rice Rasgulla RECIPE

What to do with Leftover Food! This is like a million-dollar question in every household. In addition, when it comes to Rice, this is like an everyday question as it is prepared almost daily. Here we are coming up with a sweet dish that you can prepare with the Leftover Rice – Rasgulla! Have a look at the way it is being prepared and do let us know with your feedback!

Ingredients Serving: 4

For Sugar Syrup:
Sugar – 1 cup
Water – 2 cup (Sugar : Water ratio 1 : 2)
Other Ingredients:
Left Over Cooked Rice – 1 cup
Semolina / Rava / Sooji – 2 tsp
All Purpose Flour / Maida – 2 tsp
Corn flour Powder – 2 tsp
Ghee – 1 tsp
Ghee / Oil – as required for kneading

Instructions

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 Min.
Then in a mixer grinder, add 1 cup of leftover Rice and 2 tsp of Rava and grind into the sticky paste.
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.
Keep on adding Ghee or Oil while kneading, if dough sticks to the hands.
Once dough leaves it stickiness, grease your hands with Ghee or Oil and start making small round Rasgulla.
Now add all the round Rasgullas to the Sugar syrup and boil until Rasgullas get soft and fluffy.
Press and check the Rasgullas before turning off the flame.
Once done allow it to cool down completely and keep in fridge and serve cold.

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