Low Sodium Rasagulla
Indulge in the melt-in-your-mouth goodness of *Low Sodium Rasagulla*, a delightful twist on the classic Indian dessert! Perfect for those watching their sodium intake, this recipe features pillowy soft chenna (homemade paneer) balls simmered in a lightly flavored sugar syrup infused with fragrant cardamom and a splash of rose water. The unique combination of whole milk, vinegar or lemon juice, and carefully kneaded chenna creates an irresistibly tender texture, while the low sodium content ensures a heart-healthy treat without compromising on flavor. With just 15 minutes of prep time and simple ingredients, this guilt-free dessert is a perfect choice for special occasions, family gatherings, or any time you crave something sweet yet wholesome. Serve chilled for the ultimate refreshing experience! Optimize your dessert repertoire with this crowd-pleasing recipe that’s as healthy as it is delicious.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons White vinegar or lemon juice
- 4 cups Water
- 1.5 cups Sugar
- 4 whole Cardamom pods
- 1 teaspoon Rose water
Instructions
Begin by making the chenna (paneer): In a heavy-bottomed pot, bring 4 cups of whole milk to a gentle boil over medium heat, stirring occasionally to prevent the milk from sticking to the bottom.
As soon as the milk begins to boil, reduce the heat to low and slowly add 2 tablespoons of vinegar or lemon juice, stirring continuously. The milk will start to curdle and separate into whey and chenna.
Once well separated, remove from heat and allow it to sit for 5 minutes to enhance separation.
Line a colander with a cheesecloth and carefully pour the curdled milk through it to separate the chenna from the whey.
Rinse the chenna under cold running water to remove the vinegar or lemon flavor, and then squeeze out the excess water. Gather the cloth and hang it for an hour to drain the remaining water completely.
Once drained, knead the chenna on a flat surface for 5-7 minutes until it becomes smooth and soft. This step is crucial for achieving a perfect rasagulla texture.
Divide the chenna into small equal sections and roll each into a smooth ball, ensuring there are no cracks.
In another pot, combine 4 cups of water and 1.5 cups of sugar, and bring it to a boil, stirring until the sugar dissolves completely. Add 4 cardamom pods for flavor.
Gently add the chenna balls into the boiling sugar syrup. Cover with a lid and let them cook on medium-high heat. The rasagullas will first sink and then float as they cook.
Cook for about 20-25 minutes. Check for doneness by pressing a rasagulla; it should spring back to its original shape.
Remove from heat and add 1 teaspoon of rose water. Allow the rasagullas to cool naturally to room temperature before transferring them to the refrigerator.
Chill the rasagullas for at least 2 hours and serve them cold.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 344.6 g | 125% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 346.4 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1266 mg | 97% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 1481 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.
