Low Carb Rasagulla
Indulge in the guilt-free decadence of Low Carb Rasagulla, a healthier twist on the classic Indian dessert that’s perfect for satisfying your sweet tooth without breaking your diet. Crafted with fresh paneer, almond flour, and naturally sweetened with erythritol, this keto-friendly dessert is irresistibly light and spongy. The rasagullas are gently simmered to perfection in a fragrant syrup infused with cardamom and rose water, delivering a delicate balance of sweetness and aromatic bliss. Ready in just an hour and containing no refined sugars, this low-carb treat is ideal for festive celebrations or when you crave an indulgent yet wholesome dessert. Serve these chilled delights to your guests or enjoy them as a refreshing post-meal treat—comfort food meets healthy living in every bite!
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Ingredients
- 250 grams Paneer
- 2 tablespoons Almond Flour
- 100 grams Erythritol (or preferred low-carb sweetener)
- 4 cups Water
- 0.5 teaspoons Cardamom Powder
- 0.5 teaspoons Rose Water
Directions
Step 1
Begin by grating or crumbling 250 grams of fresh paneer into a bowl.
Step 2
Knead the paneer using your palm until it becomes smooth and soft, about 10 minutes. It should not have any lumps.
Step 3
Add 2 tablespoons of almond flour to the kneaded paneer and mix well to form a smooth dough.
Step 4
Divide the dough into small portions and roll each portion into a smooth ball without any cracks. You should get around 10 to 12 balls.
Step 5
In a large pot, bring 4 cups of water to a boil. Once boiling, reduce the heat to medium and carefully add the paneer balls.
Step 6
Allow the balls to cook for about 20 minutes. They should double in size during this process. Keep the pot covered and maintain a gentle simmer.
Step 7
While the rasagullas are cooking, prepare the syrup by dissolving 100 grams of erythritol in 1 cup of warm water, stirring until completely dissolved.
Step 8
Once the paneer balls are cooked, gently remove them and transfer to the prepared syrup. Allow them to soak for at least 10 minutes.
Step 9
Add 0.5 teaspoons of cardamom powder and 0.5 teaspoons of rose water to the syrup for flavor.
Step 10
Let the rasagullas cool to room temperature and soak in the syrup. Serve chilled.
Nutrition Facts
| Serving size | (1325.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 820.1 |
| Total Fat 65.6g | 0% |
| Saturated Fat 32.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 172.5mg | 0% |
| Sodium 1906.9mg | 0% |
| Total Carbohydrate 110.9g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 6.3g | |
| Protein 47.9g | 0% |
| Vitamin D 6.8IU | 0% |
| Calcium 1503.3mg | 0% |
| Iron 1.1mg | 0% |
| Potassium 336.2mg | 0% |
Source of Calories