Suji Rasbhari

METHOD

• First, put 2 spoons of desi ghee in a kadai and fry the suji in it. Stir continuously for at least 6 minutes on low flame. Add 2 cups of milk and stir again.
  Now add 4 Threptin Diskettes (previously powdered) and keep stirring until everything mixes well and forms a batter.
• Take another kadai or bowl and add about 4 cups of water. Add 250 gms of sugar and 1 spoon of lime juice. Boil until a thick sugar syrup is formed. Switch off the gas and let it cool.
• Take the prepared batter and transfer it to a plate. Slowly press the batter. Add 1 spoon of coconut powder, 1 spoon of elaichi powder, and 1 cup of milk if required. Add 1 spoon of baking soda and knead until it becomes a smooth dough.
• Make small balls from the dough and gently press them with your hand to form lechi or chasni (make 10 or more as suitable).
• Heat refined oil in a kadai. Lightly fry the lechi/chasni in the oil (deep frying is not required). Remove them slowly, one by one, and place them on a plate to cool.
• Put all the fried chasni/lechi into the prepared sugar syrup and let them soak for at least 5–7 minutes. Remove them and arrange on a tray.
• Garnish with dry fruits (kaju badam) on top.

Your Suji Ras Bhari is now ready to serve!