Low Fat Rasmalai

Indulge in a guilt-free dessert with this Low Fat Rasmalai recipe, a lighter twist on the classic Indian sweet without sacrificing flavor or texture. Made with skimmed milk and low-fat milk, this healthier version retains all the creamy richness of traditional rasmalai. Soft chenna (paneer) discs soak in aromatic saffron- and cardamom-infused milk, sweetened just right and delicately scented with rose water. Garnished with finely chopped pistachios and almonds for a nutty crunch, this dessert is as beautiful as it is delicious. Perfect for festive occasions or a refreshing treat, this low-fat rasmalai is a must-try for anyone looking to enjoy a satisfying dessert while keeping an eye on calories. Ideal for health-conscious eaters, it’s easy to make and gets better as it chills, offering a refreshing finale to any meal.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2000 ml Skimmed milk
• 2 tablespoons Lemon juice
• 1000 ml Low-fat milk
• 100 grams Sugar
• 4 Cardamom pods
• 10 Saffron strands
• 1 teaspoon Rose water
• 10 grams Pistachios, finely chopped
• 10 grams Almonds, finely chopped

Directions

Step 1

Boil 2000 ml of skimmed milk in a large pan over medium heat, stirring occasionally to prevent it from burning at the bottom.

Step 2

Once it comes to a boil, reduce the heat to low and gradually add the lemon juice while stirring continuously. You will see the milk curdling.

Step 3

Turn off the heat and let it sit for 2-3 minutes to allow the milk to fully curdle.

Step 4

Line a sieve with a muslin cloth and pour the curdled milk through it to separate the whey from the chenna (paneer).

Step 5

Rinse the chenna under cold running water to remove the sour taste of lemon juice, then gently squeeze out the excess water without pressing it too hard.

Step 6

Hang the chenna in the muslin cloth for 30 minutes to an hour to remove any remaining whey, resulting in a soft paneer suitable for making rasmalai.

Step 7

While the paneer is hanging, start preparing the syrup by boiling 1000 ml of low-fat milk in a separate pan.

Step 8

Add cardamom pods and saffron strands to the boiling milk and simmer on low heat until it reduces to about 750 ml.

Step 9

Add sugar to the reduced milk and stir well to dissolve completely. Let it simmer for another 5-10 minutes.

Step 10

Refrigerate the thickened milk mixture (ras) to cool down while preparing the paneer discs.

Step 11

Once the paneer is ready, knead it gently for 5 minutes to make it smooth and pliable. Be careful not to press too hard.

Step 12

Divide the paneer into 12 equal portions and shape each into a flat disc.

Step 13

Bring 500 ml of water to a rapid boil in a wide pan. Add the paneer discs and let them cook for 5-6 minutes until they become spongy and double in size.

Step 14

Remove the paneer discs from the boiling water and immerse them in the cold ras (milk syrup) to soak.

Step 15

Add rose water to the rasmalai before serving.

Step 16

Garnish with finely chopped pistachios and almonds.

Step 17

Chill in the refrigerator for at least 1 hour before serving the low-fat rasmalai.

Nutrition Facts

Serving size	(3244.1g)

Amount per serving	% Daily Value*
Calories	1781.5

Total Fat 34.0g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 122.4mg	0%
Sodium 1399.7mg	0%
Total Carbohydrate 268.7g	0%
Dietary Fiber 5.8g	0%
Total Sugars 251.5g
Protein 109.9g	0%

Vitamin D 1268.8IU	0%
Calcium 3880.6mg	0%
Iron 4.0mg	0%
Potassium 3898.7mg	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: 16.8%

Protein: 24.1%

Carbs: 59.0%