Low Fat Rasagulla
Delight in the guilt-free indulgence of Low Fat Rasagulla, a healthier take on the beloved Indian dessert! This recipe uses low-fat milk to craft soft, spongy chenna balls that are simmered to perfection in a fragrant sugar syrup enhanced with a hint of rose water. With just a few simple ingredients like lemon juice, sugar, and water, this 75-minute recipe retains all the classic flavors and textures of traditional rasagullas while cutting down on excess fat. Perfect for festive occasions or as a light, satisfying treat, these airy, melt-in-your-mouth delights are best served chilled. Treat yourself to a dessert that’s as wholesome as it is delicious! Keywords: low fat rasagulla, Indian dessert, healthy rasagulla recipe, low-calorie desserts, rose water dessert.
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Ingredients
- 1 liters Low fat milk
- 2 tablespoons Lemon juice
- 4 cups Water
- 1.5 cups Sugar
- 1 teaspoon Rose water
Directions
Step 1
Pour the low-fat milk into a large pot and bring it to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.
Step 2
As the milk comes to a boil, reduce the heat to low and add the lemon juice. Stir gently until the milk curdles completely. This process will take 2-3 minutes.
Step 3
Once the milk has curdled, remove it from the heat and let it sit for 5 minutes to ensure the whey separates properly.
Step 4
Line a colander with a muslin cloth and place it over a large bowl. Pour the curdled milk into the colander to strain the chenna (curds).
Step 5
Rinse the chenna under cold water to remove any lemon flavor, and then squeeze gently to remove excess water. Hang the cloth with chenna for about 20 minutes to drain completely.
Step 6
Transfer the drained chenna to a clean surface and knead it for about 10 minutes until it becomes smooth and free of lumps.
Step 7
Divide the chenna into small portions and roll each into a smooth ball without any cracks. You should have about 12-15 balls.
Step 8
In a large pressure cooker, combine water and sugar over medium heat, stirring until the sugar dissolves completely.
Step 9
Gently add the chenna balls into the sugar syrup, ensuring they are not overcrowded. Close the pressure cooker lid and cook on high heat for 1 whistle, then reduce the heat to low and cook for another 7 minutes.
Step 10
Turn off the heat and allow the pressure to release naturally before opening the cooker.
Step 11
Once the pressure is released, open the cooker and add the rose water to the syrup. Let the rasagullas soak in the syrup for at least 2 hours to absorb the sweetness fully.
Step 12
Serve chilled or at room temperature, and enjoy your low-fat rasagullas.
Nutrition Facts
| Serving size | (2326.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1640.7 |
| Total Fat 11.2g | 0% |
| Saturated Fat 6.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 50.7mg | 0% |
| Sodium 484.4mg | 0% |
| Total Carbohydrate 351.6g | 0% |
| Dietary Fiber 0.1g | 0% |
| Total Sugars 350.9g | |
| Protein 33.9g | 0% |
| Vitamin D 524.1IU | 0% |
| Calcium 1300.8mg | 0% |
| Iron 0.2mg | 0% |
| Potassium 1583.9mg | 0% |
Source of Calories