Rasgulla: Everyone likes the taste of Rasgulla. Children especially like white Rasgullas. Once you start eating, you don’t feel satisfied even after 2-4 meals. People rarely make white Rasgullas at home and eat them only after buying them from the market. But if you want, you can easily make these Rasgullas at home also. The most important thing is that you can make white rasgulla without mawa, chhena and paneer. Yes, white rasgullas can be prepared using only rice flour. You can make these Rasgullas in either cooker or pan. Take a quick note of the recipe of White Rasgulla.

White Rasgulla Recipe
1- For this, 1 cup milk, 1 spoon desi ghee, 1/4 spoon sugar, 1 cup rice flour and to make syrup, 1 cup sugar and one and a half cup water is required. First of all, to make syrup, add 1 cup sugar and one and a half cup water in the cooker and keep it to boil. Keep the syrup boiling on low flame and cook till the sugar dissolves.

2- Now prepare the dough for Rasgulla. Heat 1 cup milk in a pan. Add 1 teaspoon sugar in milk and then add 1 cup rice flour in it. Add 1 spoon desi ghee and mix it and cook till everything gets mixed. Turn off the gas and let it cool.

3- Now take out the rice mixture in a plate and prepare a dough by kneading it with your palm. Add 1 spoon more ghee to it, this will make the dough a little smooth. Now make small rasgullas from the prepared rice dough. Make sure that there should not be a single crack in the Rasgulla.

4- When the syrup cools down, heat it again and put the rasgullas in the prepared syrup. If making in cooker then cook on low flame for 2 to 3 minutes. As soon as the cooker whistles, turn off the gas immediately. Let the rasgullas rest in the syrup for 15 minutes. When they cool down, keep them in the refrigerator.

If you want, you can cook rasgullas by opening the cooker but it may take a little more time. You can also make these rasgullas in a pan in the same manner. Once you make Rasgullas like this and eat them, you will never buy them from the market and eat them again.