Sugar-Free Rasagulla
Indulge in the timeless charm of 'Sugar-Free Rasagulla,' a guilt-free take on the iconic Bengali dessert. Crafted from freshly made paneer and sweetened with powdered erythritol, this recipe is a perfect choice for those seeking a diabetic-friendly, sugar-free treat without compromising on flavor. Delicately flavored with cardamom and rose water, these spongy, light, and airy rasagullas are cooked in a fragrant syrup for a truly refreshing dessert experience. With straightforward steps for curdling milk to form paneer and gently kneading it into smooth, crack-free balls, this recipe ensures soft and perfectly textured rasagullas every time. Best served chilled, this healthy twist on the classic Indian sweet is a must-try for any festive occasion or casual treat!
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Recipe Information
Ingredients
- 1 liter full-fat milk
- 2 tablespoons lemon juice
- 4 cups water
- 1.5 cups powdered erythritol (or any sugar-free sweetener)
- 1/2 teaspoon cardamom powder
- 1 teaspoon rose water
Instructions
Begin by preparing the paneer: Pour the milk into a large pot and bring it to a boil over medium heat. Stir occasionally to prevent scorching.
Once the milk begins to boil, reduce the heat to low and add the lemon juice gradually while stirring gently. The milk will begin to curdle, separating the curds from the whey.
Turn off the heat and let it sit for 5 minutes to ensure complete curdling. Line a colander with a muslin cloth or cheesecloth and carefully pour the curdled milk into it to separate the whey.
Rinse the curds under cold running water to remove any lemon flavor, then gather the cloth and squeeze out excess water gently. Hang the cloth for 30 minutes to an hour to remove any remaining moisture.
Once the moisture is drained, take the paneer in a mixing bowl and knead it with your hands for about 10 minutes until it is smooth and no longer crumbly.
Divide the kneaded paneer into 12 equal portions and roll them into smooth balls, taking care to ensure there are no cracks on the surface.
In a wide pan, combine water and powdered erythritol, and bring it to a boil to create the sugar-free syrup. Add cardamom powder for flavor.
Once the syrup is boiling, gently add the paneer balls one by one into the syrup and cover the pan with a lid.
Allow the rasagullas to cook on a medium flame for about 15 minutes. They will expand in size as they cook, becoming soft and spongy.
After 15 minutes, check to ensure the rasagullas have increased in size and are well cooked. Turn off the heat and allow them to cool in the syrup.
Once cooled, add rose water to the syrup for an extra flavor boost. Refrigerate for at least 2-3 hours before serving to achieve the best texture.
Serve chilled and enjoy your sugar-free rasagullas as a delightful dessert.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 422 mg | 18% | |
| Total Carbohydrate | 405.7 g | 148% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 50.4 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1333 mg | 103% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 1592 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.
