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.