Rasgulla (Indian gulab jamun) is an Indian sweet or dessert, actually a deep fried sweet ball.
👇👇👇 RECIPE BELOW 👇👇👇👇

12 - 14 Rasgulla (Depending on the size)
Ingredients
1 Cup Milk powder. (16 TBSP) (Full cream milk)
1 1/2 TBSP Ghee
1/8 TSP baking soda (Pinch)
2 TBSP All purpose flour
1 TBSP Semolina/Suji (fine)
4 - 6 TBSP Milk (add 3 - 4 TBSP first, then add more if needed)
Pinch of cardamom powder (Optional)

Syrup
1 1/2 cup Sugar
2 cup Water
2 TSP Lemon juice
3 Green Cardamom pods
1/4 TSP Saffron (Optional)
1/4 TSP Rose water (Optional)

Rasgulla Balls:
1. Need to use fine semolina/suji. Grind the semolina in a food processor until a powder texture is obtain.
2. Baking powder or baking soda - can use either baking powder or baking soda but need to be very careful. You should add only a pinch. Too much of baking soda/powder can easily ruin the Rasgulla. It will make them too soft and will fall apart when frying.
3. Milk or water - can either use milk or water. If in case you get the dough either too sticky or too dry, add milk powder (sticky) or (water/milk) (dry)
4. DO NOT KNEAD - you should not knead the dough as kneading forms gluten and makes them hard.
5. Soaking - Set aside to soak for 1-2 hours, preferably overnight

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Tags (ignore):
Indian Sweet
Mauritian Sweets
Mauritian Sweets
Rasgula
Dival Sweets
Diwali Sweets

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