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Rasgulla

Ingredients:

  • 1 cup Carnation milk powder
  • 1/2 cup Bisquick (alternative: 1/2 cup all purpose flour and 1/2 tsp. baking soda)
  • 2 tbsp. melted butter
  • 1/4 cup whole milk
  • Vegetable oil for frying

 

Syrup:

  • 2 cups sugar
  • 1 cup water
  • 4-5 pods of cardamom
  • 5 tbsp. rosewater
  • Pinch of saffron

 

Preparation:

 

Heat the sugar, water, cardamom, saffron, and rosewater in a pan for 5 minutes.

Stir the ingredients well to combine them. Do not overheat it, or the syrup will turn into caramel.

If it does begin to caramelize, though, all you have to do is to add a bit of water, stir the ingredients together, and heat it up again.

Turn off the heat. Set the syrup aside 

Combine the milk powder, Bisquick, and butter. 

Stir these ingredients well in a bowl to fully combine them. You should melt the butter a bit first to make it easier to combine.

Add the whole milk to the dry ingredients until the dough becomes firm.

Continue to stir the ingredients until you create a nice thick and creamy substance.

If the dough is still not creamy enough, keep adding a bit more milk until the dough is smooth and creamy.


Divide the dough into 20 portions. 

Roll each portion into a ball.

Try to make the balls as smooth as possible because cracks will make the balls disintegrate when they're soaked in syrup.

To make them as smooth as possible, you can grease your palms with oil or ghee while you make the balls. 

When you've finished, place them on a plate and get ready to fry them.

Heat the oil on high.

Slip the balls one at a time into the hot oil from the side of the pan. 

Let the dough balls sink to the bottom of the pan. 

Fry the dough balls for about three minutes. 

Heat the syrup on low. 

Transfer the warm syrup to a serving bowl.

Lower the fried dough balls into the syrup for at least 1-2 hours. 

Make sure that the dough balls are completely absorbed in the syrup.

Some people even like to let them soak in the syrup overnight to let them fully absorb the syrup.

Serve. 

Once the dough balls have soaked in the syrup for a long enough time, they are ready to eat.

You can add a garnish of slivers of pistachios before you serve them.

You can enjoy them on their own or with some vanilla ice cream or yogurt. 

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