Recipes
veg
Rasgulla (Sugar free)
By Sunita Ghadge
⏳ Prep Time: 60 minute
10 Sep 2021
2021-09-10T16:26:07.000Z
2.32
Nutritional Overview
Calories
231.6 kcal
Protein
11.4 gm
Carbs
6 gm
Fats
18 gm
Ingredients
Low fat milk - 500 ml
Sugar free - 7 gms
Kesar - few strands
Method
Step 1
Bring milk to boil. Keep stirring occasionally else fat would stick to bottom of pan.
Step 2
Once milk starts boiling add lemon juice and keep stirring till whey separates out.
Step 3
Strain the mixture over muslin cloth and squeeze the whey completely
Step 4
Add clean water and wash the chenna so that lemon sourness goes away.
Step 5
Once the chenna is warm enough for you to handle spread it in plate and knead it with palms so as to break the granules and make an even dough like structure. Don't overdo the dough else it will loose the fat and Rasgullas will be of rubbery texture.
Step 6
Make small balls of dough. Remember the size will be doubled almost after cooking so make accordingly. I got almost gms of chenna out of ml milk and I made balls of it almost gms each.
Step 7
Keep water ml for boiling in a deep pan
Step 8
Once it starts to boil add chenna balls to it. Cook uncovered for - mins over medium high flame
Step 9
After - mins size would have doubled and there would be serrations over Rasgullas it's an indicator that it's done.
Step 10
In a bowl add cups water and cups hot water that we cooked Rasgullas in. This water should be warm. To this water add sugar free.
Step 11
Add Rasgullas to this water and let it sit for mins approx then keep in refrigerator.
Step 12
Garnish with Kesar and serve chilled.
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