Holi festival is coming soon. This year Holi is going to be celebrated on 18th March. Holi is a festival of colours, on this day people apply colors to each other and feed each other sweets. In such a situation, the demand for sweets increases in the market, due to which more adulterated mawa is available in the market. In such a situation, today we have brought for you an easy recipe to make Rasgulla without semolina. In this, you use semolina instead of mawa. These semolina rasgulla looks very tasty and delicious, chenna rasgulla also fails in front of them, so let’s know the recipe of making semolina rasgulla-
Ingredients for making Sooji Rasgulla-
-milk liter
cup semolina
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-sugar 1.25 cups
-Mawa cup
-sugar powder 2 tbsp
Almonds chopped 1 tbsp
– cardamom 4
– Ghee 2 tbsp
– Pistachios and Saffron
Sooji Rasgulla Recipe
To make this, first put 3/4 cup sugar in a vessel.
After this, add 1 cup of water to it and make syrup by keeping it on high flame.
Then you add a little saffron to the syrup and cook for a while.
After this, when the syrup becomes slightly thick, then you turn off the gas and let the syrup cool down a bit.
Then you melt 2 tablespoons of ghee in a pan.
After this, add semolina to it and fry for about 2 minutes.
Then you add milk to it and cook while stirring till it becomes thick.
After this, when the semolina becomes thick, add cup sugar and cook it while stirring.
Then when the sugar dissolves well, you turn off the gas and let it cool down.
After this, you put mawa in a pan to prepare its stuffing.
Then, after roasting it a little, add cardamom, almonds and pistachios etc. and fry it.
After this, when the stuffing cools down, then add 2 tablespoons of sugar and mix it.
Then you make small balls of stuffing.
After this, you put some ghee on your hand and fill the stuffing in the semolina dough.
Then after filling it, make it round with the palm like the shape of rasgulla.
After that you put them in the syrup. Keep putting all the rasgullas in the syrup in the same way.
Now your semolina rasgullas are ready.
After this, you keep them immersed in sugar syrup for about 1 hour.
Then you serve these rasgullas after cooling them a bit.
