1/4 kg sooji
1/4 kg sugar
1/4 litre milk
25g cashew nuts
1/4 kg ghee or butter

Sooji Rasgulla

1. Boil milk in a vessel on low heat.
2. Add sooji to the milk and stir well without forming any lumps. Cook till sooji gets tender. Remove from heat and keep aside.
3. Mix sugar with 2 cups of water and make a thick syrup.
4. Make small oval balls from the sooji mixture, place a cashewnut in the middle and deep fry in ghee until golden color.
5. Remove from ghee and place in sugar syrup.
6. Soak the rasgulla in sugar syrup for 1 hour and serve chilled.