Fiji Style Rasgullah

Ingredients

• 2 cup Full cream milk powder (high quality recommended)
• 0.25 cup All-purpose flour
• 1 tsp Baking powder
• 1 tbsp Ghee (melted)
• 0.5 cup Milk (add gradually as needed)
• 2 cup Sugar (for syrup)
• 4 cup Water (for syrup)
• 4 Cardamom pods (crushed)

Steps

1. 1

   In a large mixing bowl, combine the milk powder, flour, and baking powder. Mix well.

2. 2

   Add the melted ghee and mix until crumbly. Gradually add milk, kneading gently until a soft, smooth dough forms. Do not overwork the dough.

3. 3

   Divide the dough into small, equal-sized portions and roll them into smooth balls between your palms. Ensure there are no cracks.

4. 4

   In a wide pan, combine the sugar, water, and crushed cardamom pods. Bring to a boil over medium heat to create the syrup.

5. 5

   Gently drop the prepared dough balls into the boiling syrup. Cover the pan and let them simmer for about 10-15 minutes. The balls will expand significantly.

6. 6

   Remove from heat and allow the Rasgullah to soak in the syrup for at least 30 minutes before serving.

Notes

Ensure the dough balls are smooth to prevent them from breaking apart in the syrup. Serve warm or chilled.

Nutrition per serving

• dessert
• vegetarian
• Diwali
• sweet
• Fijian
• Indian