Low Fat Rasgulla
Indulge guilt-free with this delightful 'Low Fat Rasgulla' recipe—a lighter rendition of the beloved Bengali dessert that’s perfect for health-conscious foodies. Made with creamy low-fat milk, these spongy and luscious treats are delicately flavored with rose water and soaked in a fragrant sugar syrup, creating a dessert that’s light yet irresistible. The recipe guides you through the process of curdling the milk into smooth chenna and crafting perfectly soft rasgulla balls that expand beautifully as they cook. Ready in just 60 minutes, this sweet treat is ideal for celebrations or a refreshing snack served chilled. Bring a touch of sweetness to your day with this low-fat, calorie-conscious twist on an Indian classic!
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Recipe Information
Ingredients
- 1 liter Low-fat milk
- 2 tablespoons Lemon juice
- 4 cups Water
- 1 cup Sugar
- 1 teaspoon Rose water
Instructions
Heat the low-fat milk in a large pan over medium heat. Stir occasionally to prevent it from sticking to the bottom.
When the milk begins to boil, reduce the heat to low and add lemon juice gradually while stirring slowly.
Continue stirring until the milk curdles completely and separates into curds (chenna) and whey.
Turn off the heat and allow it to sit for 2-3 minutes.
Line a colander with a muslin cloth or a fine cheesecloth, and strain the curdled milk through the cloth to separate the chenna.
Rinse the chenna under cold running water to remove the lemon flavor.
Gather the cloth's edges and gently squeeze out excess water. Hang the cloth for about 30 minutes to drain any remaining liquid.
Once the chenna is well-drained, transfer it to a plate. Knead it gently with the palm of your hand for about 10 minutes, until it's smooth and slightly greasy. This is essential to ensure the rasgullas are soft.
Divide the kneaded chenna into 12 equal portions and roll each into a smooth ball without any cracks.
In a wide-bottomed pan, combine the water and sugar. Bring it to a boil, ensuring the sugar is fully dissolved.
Add the chenna balls to the boiling sugar syrup. Cover the pan with a lid, ensuring there's enough space for the rasgullas to expand, and cook on medium heat for 15-20 minutes.
Occasionally shake the pan gently to ensure even cooking, but do not open the lid or stir to prevent breaking the rasgullas.
After 15-20 minutes, check if the rasgullas have doubled in size and become spongy.
Switch off the heat and let them cool in the syrup. Add rose water and let them soak for at least 1 hour in the syrup before serving.
Serve the rasgullas chilled or at room temperature.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 247.1 g | 90% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 246.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 1311 mg | 101% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 35 mg | 1% | |
*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.
