Low Fat Rasgulla

Indulge in the guilt-free sweetness of Low Fat Rasgulla, a healthier twist on a beloved Indian dessert. Made with low-fat milk, these soft, spongy cheese balls are delicately soaked in a fragrant rose water-infused sugar syrup, offering all the classic flavors with reduced fat content. Perfect for those looking to maintain a healthy lifestyle while enjoying their favorite desserts, this recipe uses simple ingredients like lemon juice for curdling and ensures a fluffy texture through careful kneading. Ready in just about an hour, this lighter version of Rasgulla is ideal for festive celebrations or as a refreshing treat on warm days. Serve it chilled to experience its melt-in-your-mouth goodness!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 1 liter Low-fat milk
• 2 tablespoons Lemon juice
• 4 cups Water
• 1 cup Sugar
• 1 teaspoon Rose water

Directions

Step 1

Heat the low-fat milk in a large pan over medium heat. Stir occasionally to prevent it from sticking to the bottom.

Step 2

When the milk begins to boil, reduce the heat to low and add lemon juice gradually while stirring slowly.

Step 3

Continue stirring until the milk curdles completely and separates into curds (chenna) and whey.

Step 4

Turn off the heat and allow it to sit for 2-3 minutes.

Step 5

Line a colander with a muslin cloth or a fine cheesecloth, and strain the curdled milk through the cloth to separate the chenna.

Step 6

Rinse the chenna under cold running water to remove the lemon flavor.

Step 7

Gather the cloth's edges and gently squeeze out excess water. Hang the cloth for about 30 minutes to drain any remaining liquid.

Step 8

Once the chenna is well-drained, transfer it to a plate. Knead it gently with the palm of your hand for about 10 minutes, until it's smooth and slightly greasy. This is essential to ensure the rasgullas are soft.

Step 9

Divide the kneaded chenna into 12 equal portions and roll each into a smooth ball without any cracks.

Step 10

In a wide-bottomed pan, combine the water and sugar. Bring it to a boil, ensuring the sugar is fully dissolved.

Step 11

Add the chenna balls to the boiling sugar syrup. Cover the pan with a lid, ensuring there's enough space for the rasgullas to expand, and cook on medium heat for 15-20 minutes.

Step 12

Occasionally shake the pan gently to ensure even cooking, but do not open the lid or stir to prevent breaking the rasgullas.

Step 13

After 15-20 minutes, check if the rasgullas have doubled in size and become spongy.

Step 14

Switch off the heat and let them cool in the syrup. Add rose water and let them soak for at least 1 hour in the syrup before serving.

Step 15

Serve the rasgullas chilled or at room temperature.

Nutrition Facts

Serving size	(2195g)

Amount per serving	% Daily Value*
Calories	1308.6

Total Fat 21.5g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 80mg	0%
Sodium 531.1mg	0%
Total Carbohydrate 247.1g	0%
Dietary Fiber 0.1g	0%
Total Sugars 246.2g
Protein 33.4g	0%

Vitamin D 420IU	0%
Calcium 1311.4mg	0%
Iron 0.1mg	0%
Potassium 34.9mg	0%

*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.

Source of Calories

Fat: 14.7%

Protein: 10.2%

Carbs: 75.1%