Sugar-Free Rasmalai
Indulge in the luxurious sweetness of Sugar-Free Rasmalai, a guilt-free twist on the traditional Indian dessert that’s perfect for a health-conscious treat. Crafted with creamy homemade chenna (paneer), poached to perfection in boiling water, and drenched in a rich, reduced milk infused with aromatic cardamom, saffron, and rose water, this dessert delivers authentic flavors without the added sugar. Sweetened naturally with powdered erythritol or stevia, this recipe caters to low-carb and sugar-free diets while remaining true to its decadence. Topped with slivers of almonds and pistachios, chilled Sugar-Free Rasmalai is ideal for celebrations or as a refreshing end to any meal. Ready in under two hours, this delightful dish is a must-try for those looking to balance traditional flavors with modern dietary habits.
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Recipe Information
Ingredients
- 2 liters full-fat milk
- 3 tablespoons lemon juice
- 2 cups water
- 4 tablespoons powdered erythritol or stevia
- 0.5 teaspoon cardamom powder
- 10 strands saffron strands
- 10 whole almonds
- 10 whole pistachios
- 1 teaspoon rose water
Instructions
Bring 1 liter of full-fat milk to a boil in a heavy-bottomed pan. Once boiling, reduce the heat to low and add lemon juice gradually while stirring to curdle the milk. Continue stirring until the whey separates completely.
Strain the curdled milk using a muslin cloth and rinse it under cold water to remove the lemon flavor. Squeeze out excess water and hang it to drain for about 20 minutes to form chenna (paneer).
Knead the chenna for about 10 minutes until it becomes smooth and pliable. Divide it into 12 small, equal portions and shape them into flat discs.
Boil 2 cups of water in a wide pan and gently add the chenna discs. Cover and cook for 10 minutes on medium heat. Turn off the heat and let them cool for 15-20 minutes in the same water.
In another pan, boil the remaining 1 liter of milk over medium heat. Stir continuously to prevent burning, until it reduces to half its original quantity.
Add cardamom powder, saffron strands, and powdered erythritol/stevia to the reduced milk. Mix well and cook for another 5 minutes, then add almonds and pistachios.
Gently squeeze the poached chenna discs to remove water and add them carefully to the reduced milk. Cook over low heat for an additional 10 minutes to allow the flavors to meld.
Remove from heat, add rose water gently, and let it cool to room temperature.
Chill in the refrigerator for at least 2 hours before serving. Garnish with additional almonds and pistachios if desired.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 248 mg | 82% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 101.6 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 2616 mg | 201% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 3258 mg | 69% | |
*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.
