High Protein Rasagulla
Indulge in a guilt-free twist on the classic Indian dessert with this High Protein Rasagulla recipe! Packed with the goodness of whey protein, this recipe is perfect for fitness enthusiasts looking to satisfy their sweet tooth while fueling their muscles. Made with creamy full-fat milk, fresh chenna, and an infusion of whey protein powder, these soft and spongy delights are cooked in a fragrant syrup of cardamom and rosewater, creating a flavorful and wholesome treat. With easy-to-follow steps and just 30 minutes of prep time, this dessert delivers high protein content without compromising on the authentic, melt-in-your-mouth experience of traditional rasagullas. Enjoy these protein-rich, low-guilt rasagullas chilled and serve them as post-workout indulgence or a nourishing dessert for your family!
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Recipe Information
Ingredients
- 1 liter Full cream milk
- 2 tablespoons Lemon juice
- 30 grams Whey protein powder (unflavored or vanilla)
- 3 cups Water
- 1.5 cups Sugar
- 0.5 teaspoons Cardamom powder
- 1 teaspoon Rosewater (optional for flavor)
Instructions
Boil the milk in a large pot over medium heat. Stir occasionally to prevent it from sticking to the bottom.
Once the milk comes to a boil, remove it from heat and let it cool slightly for 2-3 minutes.
Add the lemon juice gradually and stir gently. The milk will curdle, and you'll see the whey separating from the chenna (curds).
Place a muslin cloth over a colander and pour the curdled milk through it. Rinse the chenna under cold water to remove the taste of lemon.
Gather the muslin cloth and squeeze out excess water. Hang the cloth for 30 minutes to drain completely without drying the chenna.
Once drained, take the chenna in a large bowl and add the whey protein powder.
Knead the mixture gently but firmly for 8-10 minutes until it becomes smooth and forms a dough-like consistency.
Divide the dough into small, equal-sized balls (about 15) and ensure there are no cracks.
In a wide pan, combine water and sugar to make the syrup. Bring it to a boil and then simmer for about 5-6 minutes until the sugar dissolves completely.
Add cardamom powder and rosewater to the sugar syrup. Gently add the chenna balls to the boiling syrup.
Cover the pan with a lid and cook the rasagullas on medium heat for 15-20 minutes. They should double in size.
Once cooked, switch off the heat and let them cool in the syrup for a few hours or overnight for the best results.
Serve the rasagullas chilled, garnished with a sprinkle of cardamom powder if desired.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 477 mg | 21% | |
| Total Carbohydrate | 352.9 g | 128% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 350.4 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 12.7 mcg | 64% | |
| Calcium | 1284 mg | 99% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
