Ingredients :
FOR THE DOUGH
180 g milk powder
50g semolina
60g plain flour
1 tbsp baking powder
Mix all the above ingredients.
2 tbsp unsalted butter
Mix again
Add 100 ml milk little by little.
Mix till a soft dough is formed.
Shape dough into small balls
On low/medium heat, fry each rasgulla balls.
Fry them till golden brown.
Then set aside to cool.
FOR SYRUP
600 ml water to boil with 250 g sugar. Add 4-5 cardamom pods, some jaffran threads, few drops of lemon juice. Boil all together.
Soak rasgullah for 2 hours in cool syrup.
Refrigerate and serve.
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