Sift all-purpose flour, KERRYGOLD Full-Cream Milk Powder and baking soda together.
Add sufficient quantity of the yogurt or heavy cream and knead well to form a soft dough. Set aside for 45 minutes.
Meanwhile, combine sugar and water in a pan and cook for 5 minutes or until it thickens slightly. Add cardamom pods and saffron. Set aside.
Make small balls out of the dough and set aside.
Heat oil in pan and deep fry the balls over medium low heat until they turn dark golden brown in colour.
Drain the cooked balls into the sugar syrup and set aside until the rasgulla are completely soaked in the sugar syrup.
Ingredients
Directions
Sift all-purpose flour, KERRYGOLD Full-Cream Milk Powder and baking soda together.
Add sufficient quantity of the yogurt or heavy cream and knead well to form a soft dough. Set aside for 45 minutes.
Meanwhile, combine sugar and water in a pan and cook for 5 minutes or until it thickens slightly. Add cardamom pods and saffron. Set aside.
Make small balls out of the dough and set aside.
Heat oil in pan and deep fry the balls over medium low heat until they turn dark golden brown in colour.
Drain the cooked balls into the sugar syrup and set aside until the rasgulla are completely soaked in the sugar syrup.
