Sugar-Free Rasgulla
Experience the ultimate delight of traditional Indian sweets without the sugar guilt with this Sugar-Free Rasgulla recipe! Made from freshly curdled paneer using full-fat milk, this dessert showcases the soft, spongy texture of authentic Rasgullas while being sweetened naturally with stevia or your preferred sugar-free alternative. Infused with aromatic cardamom and a hint of rose water, each fluffy ball is a masterpiece of subtle flavors and healthy indulgence. Perfect for diabetics or those looking to cut back on sugar, this low-calorie treat is cooked to perfection in a boiling syrup and chilled for hours to achieve its signature softness. Ready in just over an hour, these guilt-free Rasgullas provide 12 servings of pure, satisfying goodness, ideal for festive celebrations or everyday cravings! Healthy eating has never been this delicious!
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Recipe Information
Ingredients
- 1 liter Full-fat milk
- 2 tablespoons Lemon juice or white vinegar
- 4 cups Water
- 2 tablespoons Stevia or any sugar-free sweetener
- 3 whole Cardamom pods
- 1 teaspoon Rose water
Instructions
Bring the milk to a gentle boil in a heavy-bottomed saucepan. Stir occasionally to avoid burning at the bottom.
Once the milk reaches a boil, turn off the heat and add the lemon juice or vinegar gradually, stirring continuously. The milk will start to curdle, separating into cheese curds (paneer) and whey.
Line a sieve with a muslin or cheesecloth and pour the curdled milk through it to collect the paneer. Rinse the paneer under cold running water to remove any residual sourness from the lemon or vinegar.
Gather the cloth and squeeze out the excess water. Leave the paneer hanging for 20-30 minutes to drain the remaining whey.
After the paneer has drained, knead it on a clean surface for about 10 minutes to make it smooth and soft. This step is crucial as it gives the desired texture to the Rasgullas.
Divide the paneer into 12 equal portions and roll them into smooth balls between your palms, ensuring there are no cracks.
In a wide pan, combine the water and stevia (or your chosen sweetener) and bring to a boil over medium heat. Add the cardamom pods to infuse flavor.
Gently drop the paneer balls into the boiling syrup and cover the pan with a lid. Let the Rasgullas cook for 20-25 minutes on medium heat. They will expand and become spongy.
Do not overcrowd the pan; cook in batches if necessary. Ensure the water is at a rolling boil at all times.
Once cooked, turn off the heat and let the Rasgullas sit in the syrup for 10 minutes. Add rose water for fragrance and additional flavor.
Chill the Rasgullas in the refrigerator for a few hours before serving. Serve them cold to enjoy their soft, spongy texture.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 50.4 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1330 mg | 102% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 1584 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.
