Knead chenna and flour to make a soft dough. Make small balls from the dough and place cardamom seeds on the balls.
Dissolve sugar in water and boil in a big vessel. Add essence and the prepared balls into it. Close the vessel with a lid and cook in low flame for about 8-10 minutes. Remove the lid and keep on fire for some more time. Remove from fire and allow to cool.
Thank you for this amazing recipe I really like your way of defining the recipe and I never made rusgulla like that before because its my first time Hahahah ..
surely going to try it in this coming weekend because i have invited some guests in my home so it will be better Idea to serve them,
Can you please tell me that is it possible to use persian saffron ? because i bought it in good amount
I hope you can reply me quickly
Please also mention quantity of using so i will follow you if possible of using it,