Low Sodium Rasgulla
Indulge in the wholesome sweetness of Low Sodium Rasgulla, a lighter twist on the beloved Indian dessert that’s perfect for health-conscious foodies without compromising on flavor. Made from fresh whole milk curds (chenna) and gently simmered in a fragrant sugar syrup infused with cardamom pods and a touch of rose water, this recipe is free from any added salt, making it ideal for those managing their sodium intake. The paneer balls are expertly kneaded to perfection, ensuring they’re soft, spongy, and irresistibly melt-in-your-mouth. With just 20 minutes of preparation and a straightforward cooking process, this guilt-free treat is great for celebrations or everyday indulgence. Serve chilled for a refreshing delicacy that combines creamy textures and floral aromas in every bite!
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Recipe Information
Ingredients
- 4 cups Whole milk
- 2 tablespoons Lemon juice
- 4 cups Water
- 1 cup Sugar
- 4 whole Cardamom pods
- 1 teaspoon Rose water
Instructions
Pour the whole milk into a large, heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent the milk from scorching.
Once the milk comes to a boil, reduce the heat to low and slowly add the lemon juice, stirring gently. The milk will begin to curdle.
Once the milk has completely curdled and you can see the whey separating, remove the pan from heat.
Line a colander with a muslin cloth or cheesecloth. Pour the curdled milk into the cloth-lined colander to separate the curds from the whey.
Rinse the curds under cold running water to remove the lemony taste.
Gather the edges of the cloth and squeeze out the excess whey. Hang the cloth with the chenna (paneer) for about 30 minutes to an hour to drain further.
Once the paneer is well-drained, place it on a clean surface and knead it with your palms to make it smooth and free of lumps. This should take about 5-7 minutes.
Divide the kneaded paneer into small portions and roll them into smooth, crack-free balls. Ensure they are small as they will expand during cooking.
In a medium-sized pot, combine the water, sugar, and cardamom pods, and bring to a boil over medium heat to create a syrup.
Once the syrup is boiling, reduce the heat to medium-low and carefully add the paneer balls into the syrup.
Cover the pot and let the paneer balls cook in the syrup for about 20 minutes. They will double in size as they absorb the syrup.
Check occasionally to ensure the syrup is not boiling too vigorously. Adjust the heat as necessary to maintain a gentle simmer.
Once cooked, remove the pot from heat and add rose water to the syrup. Allow the rasgullas to soak and cool in the syrup for at least an hour.
Serve chilled or at room temperature, savoring the classic sweetness with a hint of floral note.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 247.0 g | 90% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 247.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1265 mg | 97% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 1508 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.
