Rice Rasgulla

For Rasgulla

Transfer the cooked rice into a mixer jar, blend until smooth

Take out in a mixing bowl, then add 1 tsp milk powder and 2 tsp maida.

Rub and knead till it softens.

Roll into smooth mediumsized balls without cracks.

For Chashni

Heat 2 cups of water, 3 tbsp sugar powder, and 1 green elaichi in a pan.

Now, slowly drop the prepared rasgullas into the simmering liquid.

cover the pan with a lid and cook for 10 min or more so that the balls get soaked well in the sugar syrup and absorb it.

Remove from heat, allow to cool and serve.