Low Fat Rasmalai
Indulge guilt-free in the classic Indian dessert with this Low-Fat Rasmalai recipe, crafted to deliver the same creamy richness with fewer calories. This lightened-up version replaces full-fat ingredients with skimmed and low-fat milk while retaining the authentic flavors of cardamom, saffron, and rose water. Soft, spongy paneer discs are delicately poached and soaked in a luscious reduced milk syrup, creating an irresistible treat that's perfect for festive occasions or as a refreshing sweet after meals. Topped with finely chopped pistachios and almonds, this chilled dessert is a feast for the senses. With straightforward steps and accessible ingredients, savoring homemade low-fat rasmalai has never been easier. Perfect for health-conscious foodies, this recipe prioritizes taste without compromise!
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Recipe Information
Ingredients
- 2000 ml Skimmed milk
- 2 tablespoons Lemon juice
- 1000 ml Low-fat milk
- 100 grams Sugar
- 4 Cardamom pods
- 10 Saffron strands
- 1 teaspoon Rose water
- 10 grams Pistachios, finely chopped
- 10 grams Almonds, finely chopped
Instructions
Boil 2000 ml of skimmed milk in a large pan over medium heat, stirring occasionally to prevent it from burning at the bottom.
Once it comes to a boil, reduce the heat to low and gradually add the lemon juice while stirring continuously. You will see the milk curdling.
Turn off the heat and let it sit for 2-3 minutes to allow the milk to fully curdle.
Line a sieve with a muslin cloth and pour the curdled milk through it to separate the whey from the chenna (paneer).
Rinse the chenna under cold running water to remove the sour taste of lemon juice, then gently squeeze out the excess water without pressing it too hard.
Hang the chenna in the muslin cloth for 30 minutes to an hour to remove any remaining whey, resulting in a soft paneer suitable for making rasmalai.
While the paneer is hanging, start preparing the syrup by boiling 1000 ml of low-fat milk in a separate pan.
Add cardamom pods and saffron strands to the boiling milk and simmer on low heat until it reduces to about 750 ml.
Add sugar to the reduced milk and stir well to dissolve completely. Let it simmer for another 5-10 minutes.
Refrigerate the thickened milk mixture (ras) to cool down while preparing the paneer discs.
Once the paneer is ready, knead it gently for 5 minutes to make it smooth and pliable. Be careful not to press too hard.
Divide the paneer into 12 equal portions and shape each into a flat disc.
Bring 500 ml of water to a rapid boil in a wide pan. Add the paneer discs and let them cook for 5-6 minutes until they become spongy and double in size.
Remove the paneer discs from the boiling water and immerse them in the cold ras (milk syrup) to soak.
Add rose water to the rasmalai before serving.
Garnish with finely chopped pistachios and almonds.
Chill in the refrigerator for at least 1 hour before serving the low-fat rasmalai.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 268.7 g | 98% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 251.5 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 31.7 mcg | 159% | |
| Calcium | 3881 mg | 299% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 3899 mg | 83% | |
*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.
