Easy way to Cook Sooji (Semolina) Rosogulla Appetizing

Sooji (Semolina) Rosogulla. Dictionaries give semolina as the answer to the question 'what is sooji'. Sooji is used in northern The word Semolina is Italian in origin while sooji is the word used for it in North India and Pakistan. Creamy and delicious sooji ka halwa or semolina pudding, a sweet and simple Semolina is a coarse flour and usually made from Durum wheat.

Sooji (Semolina) Rosogulla Super delicious sooji resgulla recipe which is so easy to make and you need only few ingredients. Semolina is a very gritty, coarse type of flour, usually made from durum wheat. Rotis made with Sooji (Suji) or Semolina can be enjoyed hot off the stove or later, without the fear of them getting hard. Cooking Sooji (Semolina) Rosogulla is an enjoyable point, moreover it becomes much more special worth if you cook it on your own. By utilizing the following 15 ingredients, you can begin cooking 5 steps. observe the following section for you to begin cooking right away.

Composition for Sooji (Semolina) Rosogulla

  1. You need For the dough.
  2. Prepare 1/4 cup of semolina(sooji).
  3. Prepare 1/4 cup for sugar.
  4. It’s 2 tbsp ghee.
  5. You need 1/2 liter – full cream milk.
  6. Prepare 1 tbsp of chopped pista.
  7. Need – For the stuffing.
  8. Prepare 2 tbsp of powdered sugar.
  9. Prepare 1/4 cup for crumbled mawa.
  10. Provide 1/3 tsp – cardamom powder.
  11. It’s 1 tbsp of chopped almonds.
  12. Provide of For the sugar syrup.
  13. Require 1 cup for sugar.
  14. Need 1 cup of water.
  15. Require 8-10 saffron strands (Keshar threads).

Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous. The word semolina can also refer to sweet dessert made from semolina and milk. The term semolina is also used to designate coarse middlings from other varieties of wheat. While stirring constantly to ensure semolina does not stick to the bottom of the pan, roast evenly until the semolina turns a light roasted (tan not brown) color.

Sooji (Semolina) Rosogulla steps

  1. To make syrup boil water, sugar and saffron in a saucepan in medium flame. Not necessary of sugar thread. Keep aside..
  2. Heat ghee on a pan and fry sooji in medium heat for 2 minutes. Add the milk and keep high the flame to start the boiling of milk. Stir continuously to avoid lumps and burning..
  3. In a pan take mawa and cook for 2-3 minutes. When it melts add the chopped dry fruits and cardamom powder. When the stuffing cool, add sugar powder..
  4. Mash the dough softly with ghee on palms. Make lemon size balls from dough. Flattened the ball, keep the stuffings and close the opening to make rosogullas..
  5. Keep the rosogullas in lukewarm sugar syrup for 1 hour to make the increase in size and taste. Then serve and enjoy. Thanks..

Semolina(sooji) , Find Complete Details about Semolina(sooji),Suji from Other Agriculture Products Supplier or Manufacturer-Super Mills Premium Foods. Download Rosogulla stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos Rosogulla stock photos and royalty-free images. Sooji also provides essential nutrients like Iron & Selenium that benefit circulation, helps strengthen immune system & provide fuel to the body for day to day functioning. Semolina/Sooji as Main ingredient in Desi, Pakistani Indian Cooking Recipes and cooking videos. Leading source of Bangla, Bangladeshi and Bengali, Semolina-Sooji Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>