Rasgulla

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Ingredients

• 3 cups of Milk powder
• 1 cup of sifted flour
• 1/2 a cup of Condensed milk (Optional)
• 1/2 cup of Clarified butter / Ghee or even Margarine Water

For the Syrup :

• 1/2 a liter of Water
• 1 small tsp of fennel seeds (Optional)
• 3 Cardamom pods
• 1 small tsp of Vanilla extract
• 1 cup of brown sugar
• Vegetable oil for frying

Method

1. Start off by placing your saucepan with 1/2 a liter of water to a boil.
2. Add your cardamom pods and fennel seeds to the water followed by your brown sugar and 1 tsp of vanilla extract. Note you can add 2 cups of sugar instead of 1 cup depending on your taste.
3. Let all simmer to a boil or atleast until all the sugar has been dissolved.
4. In the meantime, combine all your dry ingredients for the Rasgullas in bowl.
5. Add the clarified butter little by little followed by some water at the end to bind all the mixture together.
6. It should look somewhat like this after having combined all the ingredients together.
7. Next take a scoop of the dough and roll it into ball size.
8. In a pan heat some vegetable oil and when medium hot drop the balls each at a time.
9. Fry until light brown in colour.
10. Set aside on a paper towel to rest for some mins when done.
11. Drop the Rasgulla into the warm syrup one at a time and leave to absorb for atleast some good 30 mins. Do not leave it too long as well because it might break if too much syrup into it.

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