Suji Sweet Rashbora

2 min read

firstly, in a large vessel take 2 cup sugar, 2 pod cardamom, few thread saffron and 2 cup water.
stir and dissolve sugar syrup completely.
boil for 5 minutes or until the sugar syrup turns slightly sticky.
now add 1 tsp rose water and 1 tsp lemon juice. lemon juice is added to prevent sugar syrup from crystalising.
mix well, cover and keep sugar syrup aside.

firstly, in a kadai heat 1 tsp ghee and roast 1 cup rava on low flame until it turns aromatic.
now add 1½ cup milk and mix continuously.
keeping the flame on medium, keep stirring until the rava absorbs the milk.
the mixture will thicken and starts to separate from the pan.
cover and keep aside for 10 minutes.
after 10 minutes, transfer the mixture to a large bowl.
add ¼ cup milk powder, ¼ tsp cardamom powder and ¼ tsp baking soda.
squeeze and mix well until everything is well combined.
form a smooth and soft dough. if the mixture seems dry, add a tsp of milk and knead.
now take ¼ of the dough into a small bowl to prepare the stuffing.
add ¼ tsp saffron food colour, ¼ cup mix nuts powder and 1 tbsp milk.
mix well forming a smooth and soft stuffing dough. keep aside.
pinch a small ball sized rava mixture and prepare a smooth ball.
also prepare a small ball sized stuffing.
now stuff the stuffing ball into the rava mixture.
grease hands with ghee and prepare an oval-shaped or shape of your choice.
deep fry the sweet in medium hot ghee or oil.
keeping the flame on low, stir occasionally.
fry until the rava sweet turns golden brown. drain off.
transfer the fried doughnut into the hot sugar syrup.
make sure the sugar syrup is coated well. cover and rest for 2 hours.
finally, enjoy rava sweet or suji sweet or rosh bora hot or chilled.