For the dough:

  • 100 g of whole milk powder
  • 100 g of flour
  • 25 of melted ghee or melted butter
  • 250 g sweetened condensed milk
  • 1 tablespoon of baking powder
  • oil for frying

For the syrup:

  • 250 g of sugar
  • 250 ml of water
  • 7 buds of cardamom (élaïti)
  • some saffron filament



In a saucepan over medium heat make a syrup with the sugar, water and cardamom for 10 minutes. Add the saffron and leave aside.

In a bowl mix the powdered milk, flour, condensed milk, melted ghee and baking powder until you get a soft dough. Make small balls.

Heat a pan with oil for frying on low heat. If the oil is too hot, the center will not cook. Put the balls to fry until they are golden on all sides. Place on paper towels. Once tepid put the balls in the syrup and let stand an hour or more before serving your Rasgoula.

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