Low Carb Rasmalai
Indulge in the creamy, delectable flavors of **Low Carb Rasmalai**, a guilt-free twist on the classic Indian dessert. This keto-friendly recipe swaps traditional ingredients for healthier alternatives, featuring soft almond flour balls simmered in fragrant almond milk infused with saffron, cardamom, and rose water. Sweetened with erythritol, this dessert is perfect for those watching their sugar and carb intake without sacrificing flavor. Ready in just under an hour, this low-carb rasmalai is best served chilled and topped with a sprinkle of chopped pistachios for added crunch and richness. Whether you're craving a festive treat or a light, elegant dessert, this recipe offers both health and indulgence in every bite.
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Recipe Information
Ingredients
- 4 cups Unsweetened almond milk
- 1.5 cups Almond flour
- 1 large Egg
- 0.5 cup Erythritol sweetener
- 0.5 teaspoon Cardamom powder
- 1 pinch Saffron strands
- 2 tablespoons Pistachios, chopped
- 1 teaspoon Rose water
Instructions
In a large saucepan, heat the unsweetened almond milk over medium heat until it starts to simmer. Stir frequently to prevent burning.
Add a pinch of saffron strands to the almond milk and let it steep to infuse the milk with flavor and color.
While the milk is heating, prepare the almond dough for the rasmalai balls. In a mixing bowl, combine almond flour and erythritol sweetener.
Add the egg to the dry ingredients and mix until a dough forms. The mixture should be slightly sticky yet firm enough to form balls.
Divide the almond dough into 12 equal portions and roll them into small balls using your hands.
Gently drop the formed almond balls into the simmering almond milk.
Allow the rasmalai balls to cook for about 15 minutes. They will expand and become soft as they absorb the milk.
Once the balls are cooked, carefully remove them and set aside.
To the remaining milk in the saucepan, add erythritol sweetener (to taste), cardamom powder, and rose water. Stir well.
Let the milk continue to simmer until it reduces to about half its original volume, which should take around 10-15 minutes.
Return the cooked rasmalai balls to the reduced milk and simmer for an additional 5 minutes to allow them to soak up more flavor.
Turn off the heat and let the dessert cool slightly before transferring it to the refrigerator.
Chill for at least 2 hours before serving, allowing the flavors to meld perfectly.
Garnish with chopped pistachios before serving. Enjoy your low-carb Rasmalai!
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 696 mg | 30% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 6.6 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 2048 mg | 158% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 626 mg | 13% | |
*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.
