Low Fat Rasagulla
Indulge guilt-free with this delightful Low Fat Rasagulla recipe, a lightened-up take on the classic Indian dessert. Made using low-fat milk, this soft, spongy treat offers all the sweetness and charm of traditional rasagullas without the extra calories. The recipe walks you through the art of curdling milk to prepare fresh chenna, kneading it to perfection, and gently simmering the balls in aromatic rose-infused sugar syrup. Perfect for festivals, celebrations, or simply satisfying your sweet tooth, these healthier rasagullas are as easy to make as they are impressive to serve. Enjoy this low-fat dessert chilled or at room temperature for a refreshing, indulgent experience that doesn't compromise on flavor or texture!
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Recipe Information
Ingredients
- 1 liters Low fat milk
- 2 tablespoons Lemon juice
- 4 cups Water
- 1.5 cups Sugar
- 1 teaspoon Rose water
Instructions
Pour the low-fat milk into a large pot and bring it to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
As the milk comes to a boil, reduce the heat to low and add the lemon juice. Stir gently until the milk curdles completely. This process will take 2-3 minutes.
Once the milk has curdled, remove it from the heat and let it sit for 5 minutes to ensure the whey separates properly.
Line a colander with a muslin cloth and place it over a large bowl. Pour the curdled milk into the colander to strain the chenna (curds).
Rinse the chenna under cold water to remove any lemon flavor, and then squeeze gently to remove excess water. Hang the cloth with chenna for about 20 minutes to drain completely.
Transfer the drained chenna to a clean surface and knead it for about 10 minutes until it becomes smooth and free of lumps.
Divide the chenna into small portions and roll each into a smooth ball without any cracks. You should have about 12-15 balls.
In a large pressure cooker, combine water and sugar over medium heat, stirring until the sugar dissolves completely.
Gently add the chenna balls into the sugar syrup, ensuring they are not overcrowded. Close the pressure cooker lid and cook on high heat for 1 whistle, then reduce the heat to low and cook for another 7 minutes.
Turn off the heat and allow the pressure to release naturally before opening the cooker.
Once the pressure is released, open the cooker and add the rose water to the syrup. Let the rasagullas soak in the syrup for at least 2 hours to absorb the sweetness fully.
Serve chilled or at room temperature, and enjoy your low-fat rasagullas.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 484 mg | 21% | |
| Total Carbohydrate | 351.6 g | 128% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 350.9 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 13.1 mcg | 66% | |
| Calcium | 1301 mg | 100% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 1584 mg | 34% | |
*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.
