Instant Suji / Rava / Semolina Rasgulla Or Gulab Jamun-White Rasgulla-Sooji Recipe

Ingredients –

  1. Semolina (Suji) – 1 cup
  2. Milk – 4 cups
  3. Powder sugar – 2 tsp.
  4. Mixed Dry fruits (as per your choice)
  5. Vegetable oil for deep frying (gulab jamun)
  6. Ghee or butter – 1 tbsp.

For White rasgulla –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Gulab Jamun –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Garnishing –

  1. Chopped Pista and saffron (optional)

Method –

  • Heat a pan/kadhai on medium heat.
  • Add ghee, milk and let it boil.
  • Now add powder sugar, suji and mix well.
  • Keep stirring and cook until it leaves the side of the kadhai.
  • Turn off the heat and let it cool down.
  • Meanwhile prepare sugar syrup for white rasgulla.
  • Add sugar, 2 cups water and green cardamom into a pan.
  • Let it boil on medium heat.
  • Mix all the dry fruits and grease your palm with ghee.
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Top up with some stuffing, close really well and roll it.
  • Prepare rest of the rasgulla in the same way.
  • For preparing  gulab jamun shape them into oval shape.
  • When chasni starts to boil turn the stove on medium heat.
  • Put the rasgulla balls in boiling chasni, cover and cook for 5 minutes.
  • Rasgulla is ready, turn off the heat and let it cool down completely.
  • Heat the oil in a pan / kadhai to medium heat.
  • Fry all the gulab jamun balls in the heated oil.
  • Keep stirring until it turns golden in color.
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the gulab jamun in the same way.
  • To prepare sugar syrup for gulab jamun, add sugar and 1 cup water into the pan on medium heat.
  • Let the sugar dissolve in water completely.
  • Turn off the heat, add gulab jamun into the sugar syrup.
  • Cover and leave fried gulab jamun for 10-15 minutes.
  • Take out the all white rasgulla into a bowl.
  • Garnish with chopped pista and saffron.
  • After 15 minutes, take out all the gulab jamun into a bowl.
  • Gulab jamun is ready, you can garnish with pista, coconut powder, etc.

Sooji /Rava/Semolina Cake(कुकर में सूजी केक) In Pressure Cooker-Tutti Frutti Cake-Eggless Cake


  1. Rava/Semolina/Sooji – 1 cup
  2. Powder Sugar – 3/4 cup (as per your taste)
  3. Milk – 1/2 cup
  4. Cardamom( Elachi)  powder – 1/4 tea spoon
  5. All purpose Flour / Maida –1 tbsp.
  6. Vegetable oil / butter – 1/2 cup
  7. Tutti Fruity –2 tbsp.
  8. Curd / Yogurt – 1/2 cup
  9. Baking Powder –1 tsp.
  10. Sand (Balu)– 2 cups, for baking purpose 


  • Whisk the curd slowly and add vegetable oil, rava, sugar and mix it well.
  • Add half of milk & mix it well.
  • Add Maida & whisk slowly.
  • Cover lid and rest it for 15-20 min, after 15-20 min whisk again.
  • Add Elachi powder, baking powder mix it well for few seconds.
  • If required you can add reaming milk & bring Rava mix to pouring consistency.
  • Grease cake tin with little oil / butter.
  • Add Sand (Balu) in cooker, spread in evenly and heat it for 5 minutes on high heat.
  • Pour half of the cake batter into cake tin.
  • Remove Gasket & Whistle of pressure cooker.
  • Place cake tin, close cooker lid and cook on low  heat for 30-35 minutes.
  • After 35 minutes remove lid and insert a toothpick at the center of the cake, if it comes out clean it means your cake is ready.
  • If you want you can add more Tutti  fruity on the top.
  • Once Rava cake is cool down completely, take the cake out of the cooker.
  • Rava cake is ready to serve.