Boil milk in heavy bottom vessel.

Once boiled,keep it in the low flame. and one cup sugar and cook till sugar dissolves.

Add clarified butter,sugar and semolina/suji and mix well.

Make a soft dough.

Divide the dough into equal size balls.

Roll these balls in between your palm to get the shape of rasgulla

Place the crushed almonds in semolina/suji ball and close the stuffing nicely

Apply clarified butter on hand.

Take a pan add two cup of water and cook till sugar dissolves.

Now add suji/semolina ball in the sugar syrup and cook five mins in low flame.

Add cardamom powder and mix well.

The suji/semolina rasgulla should be floating on the syrup and it's size should be double.