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You are here: Home / Diwali / Sooji Ke Rasgulle Recipe – Sooji Rasgulla Recipe

Sooji Ke Rasgulle Recipe – Sooji Rasgulla Recipe

October 17, 2017 By Aarthi 2 Comments

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Suji Ke Rasgulle Recipe – Sooji Rasgulla Recipe with step wise pictures.

Super delicious sooji rasgulla recipe which is so easy to make and you need only basic ingredients. It taste different from normal rasgulla but is delicious.

Rasgullas one of the famous sweet and many of us favourite sweet in the world. It is a sweet which is made with chenna and shaped into balls and then these balls are boiled in sugar syrup, so the syrup just goes into the balls and make it super spongy and juicy..

Similar Recipes,

Kala Jamun
Khoya Gulab Jamun
Bread Jamun
Gulab Jamun using milk powder
Paneer Jamuns
Sweet Potato Jamun

Rasgulla, i have a serious addiction to these beauties. I can never stop having them. Even yesterday i had three of those beauties which i bought from my favourite bakery. I love making them too. They can be made so many different ways, in my blog i have shared few variations of them and this is another one.
This is made only with sooji. They turn out so yummy. It just melts in your mouth. You dont need lots of ingredients to make this as well.

Sooji Ke Ragulla Recipe - Sooji Rasgullas Recipe

Super delicious sooji resgulla recipe which is so easy to make and you need only basic ingredients. It taste different from normal rasgulla but is delicious.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
servings
Course: Desert
Cuisine: Indian
Servings: 6 servings
Aarthi
Author: Aarthi

Ingredients

  • Sooji / Rava / Semolina - 1 cup
  • Milk - 2.5 cup to 3 cups
  • Sugar - 1 tblsp
  • Ghee - 2 tblsp
  • Sugar - 2 cups
  • Water - 2 cups
  • Cardamom Pods - 2 crushed
  • Saffron a pinch

Instructions

  • Take sooji in a dry pan and roast for 2 mins. Remove it to a bowl.
  • Take milk in a pan and bring it to a boil. Add ghee and sugar and mix well.
  • Add sooji slowly and keep mixing. Cook till it thickens. Cook till it is completely thick and dry.
  • Take it in a bowl and cool it down.
  • Make syrup, take sugar and water in a pan, boil it and cook till sticky stage. Add cardamom and saffron and mix well. Now keep it simmering
  • Once the sooji is cooled, Knead well and set aside.
  • Take small portion and Roll into smooth ball.
  • Now drop the ball in the boiling syrup and cook for 5 mins.
  • Serve.
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Pictorial:

1)Take sooji in a dry pan.

2)Roast for 1 to 2 mins. Remove it to a bowl and set aside.

3)Take milk in a pan

4)Bring it to a boil.

5)Add sugar

6)Add in ghee

7)Let it heat together

8)Add in sooji slowly.

9)Mix well

10)Continue cooking on low flame till it is mixed well and starts to thicken

11)Now it is nice and thick

12)Now it is done.

13)Take it in a bowl and cool it down.

14)Now make sugar syrup, take sugar in a pan

15)Add water

16)Bring it to a boil

17)Cook till it gets sticky consistency

18)Now it almost there

19)Add cardamom powder

20)Add saffron, take it off the heat and keep simmering on low heat.

21)Now the sooji mix has cooled, knead it well for 5 to 7 mins.

22)Keep kneading.

23)Now it is kneaded well.

24)Take small portion

25)Roll it into a smooth ball

26)All done

27)Drop rasgullas in the boiling syrup

28)Boil them for 5 mins

29)Turn off the flame and cover with a lid

30)Serve

31)Taste yummy when served warm

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Filed Under: Diwali, Festival, Indian Sweet, Recent Recipes, Sooji, Sweet

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Kavitha

    April 14, 2020 at 12:03 pm

    3 stars
    It’s a total flop . First the dough turns out to be very sticky. Rasagullas were damn hard.

    Reply
    • Aarthi

      April 17, 2020 at 7:47 am

      Sorry to hear about it.

      Reply

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