Rava Rasgulla | Sooji Rasgulla is a tasty and easy to make recipe. This is very similar to the actual rasgulla recipe but has its own unique taste and tastes great.
How to make Rava rasgulla sooji rasgulla
This rava rasgulla or the Sooji Rasagulla is really easy to make recipe and tastes great. Though it does not taste like the real rasgulla, which is made with milk, it does have its own unique taste and taste delicious in its own way.
With just 1/4 cup of sooji or rava, you can make 1/2 kg of this tasty sooji rasagulla or the rava rasagulla easily.
Can we do this rasgulla with all forms of rava
You can do this rasgulla with any kind of rava. But the only thing is, if you have fine rava or fine sooji, then you can make this easily. But if you have big variety of rava or sooji, when you make this recipe the rava would not be fully cooked and you may find tiny bits of rava also.
In that case you need to dry it first, and then grind to a fine powder. Once you make fine powder, then you can proceed doing the rasgulla as normal. You can check my recipe of Rava Gulab Jamun for reference.
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Ingredients required
- Sooji / Rava – 1/4 to 1/3 cup
- milk – 500 ml
- sugar – 1 cup
- water – 1 cup
- saffron – a pinch
- cardamom powdwr – a pinch
- ghee – 1 tbsp + little for your hands
Step by step instructions to make the rava rasagulla sooji rasgulla
let us see the step by step pictures to make the rava rasgulla or the sooji rasgulla
prepare the sugar syrup
In order to make the rasgulla, we need to prepare the sugar syrup first. So in a pan, add 1 cup of sugar holding little bit of sugar for future use.
To this add the water and bring it to boil.
Now you can add the saffron and the cardamom powder. If you want you can add the vanilla essence or little bit of rose essence also.
Allow the sugar to dissolve completely. There is no need to check the single thread consistency for this recipe.
Once the sugar is dissolved fully, switch off the flame and keep it aside.
Prepare the sooji balls
In a pan, add little ghee and add the rava or the sooji. fry them till nice aroma comes. do not over fry and make it black. also fry them in low flame itself for just 3 to 4 minutes.
Once the rava is fried fully, now add 1 cup of milk.
Once you have added the milk, start mixing it immediately without any lumps.
after that add the remaining cup of milk.
The rava or sooji gets cooked completely and starts to thicken. Do not stop mixing the rava.
Once it starts to thicken, reduce the flame to low to medium flame. It thickens nicely and at this stage, you can add the remaining sugar, which we have saved at the first step.
Sugar dissolves completely and the mixture starts to leave its sides.
To check, if it has attained the correctly consistency, take a little portion of rava and try to make a ball. if you can make a ball, then it is the correct consistency.
Mix again nicely, until, the rava leaves out the pan and does not stick to the pan. if you want you can add 1 tbsp of ghee here. but i have not added.
Now switch off the flame and allow to cool down little.
Make the balls
Once the sooji is cooled down little, apply little ghee on your hands and start to knead it to form a soft and smooth dough.
Now again add little ghee on your palms and take a small lemon sized portion of the dough and start rolling on your palm to make a small balls.
Repeat the same procedure and make the balls with the dough.
Boil the balls
Once you have made the balls, add these balls to the sugar syrup which we have made
and boil them again for about 10 minutes. Close the lid and boil them.
After 10 minutes, you can see the balls enlarge in size.
Allow to cool it completely
Serve the tasty sooji rasgulla or the rava rasgulla chilled.
Recipe to make the sooji rasgulla or the rava rasgulla
- Sooji / Rava – 1/4 to 1/3 cup
- milk – 500 ml
- sugar – 1 cup
- water – 1 cup
- saffron – a pinch
- cardamom powder – a pinch
- ghee – 1 tbsp + little for your hands
-
In order to make the rasgulla, we need to prepare the sugar syrup first. So in a pan, add 1 cup of sugar holding little bit of sugar for future use.
-
To this add the water and bring it to boil.
-
Now you can add the saffron and the cardamom powder. If you want you can add the vanilla essence or little bit of rose essence also.
-
Allow the sugar to dissolve completely. There is no need to check the single thread consistency for this recipe.
-
Once the sugar is dissolved fully, switch off the flame and keep it aside.
-
In a pan, add little ghee and add the rava or the sooji. fry them till nice aroma comes. do not over fry and make it black. also fry them in low flame itself for just 3 to 4 minutes.
-
Once the rava is fried fully, now add 1 cup of milk.
-
Once you have added the milk, start mixing it immediately without any lumps.
-
after that add the remaining cup of milk.
-
The rava or sooji gets cooked completely and starts to thicken. Do not stop mixing the rava.
-
Once it starts to thicken, reduce the flame to low to medium flame. It thickens nicely and at this stage, you can add the remaining sugar, which we have saved at the first step.
-
Sugar dissolves completely and the mixture starts to leave its sides.
-
To check, if it has attained the correctly consistency, take a little portion of rava and try to make a ball. if you can make a ball, then it is the correct consistency.
-
Mix again nicely, until, the rava leaves out the pan and does not stick to the pan. if you want you can add 1 tbsp of ghee here. but i have not added.
-
Now switch off the flame and allow to cool down little.
-
Once the sooji is cooled down little, apply little ghee on your hands and start to knead it to form a soft and smooth dough.
-
Now again add little ghee on your palms and take a small lemon sized portion of the dough and start rolling on your palm to make a small balls.
-
Repeat the same procedure and make the balls with the dough.
-
Once you have made the balls, add these balls to the sugar syrup which we have made
-
and boil them again for about 10 minutes. Close the lid and boil them.
-
After 10 minutes, you can see the balls enlarge in size.
-
Allow to cool it completely
-
Serve the tasty sooji rasgulla or the rava rasgulla chilled.
Recipe Video
check the below notes
Notes
- Adding essence is purely optional
- The dough need to kneaded nicely
- Try to use the fine rava. If you dont have the fine rava, then dry fry the big variety rava and grind to a fine powder and then use for making this rasgullas.
delicious rasgulla a snack and dessert for anytime 🙂