Low Sodium Rasagulla
Delight in a guilt-free indulgence with this Low Sodium Rasagulla recipe, a healthier twist on the classic Indian dessert. Crafted with velvety homemade chenna (paneer) and simmered to perfection in a fragrant sugar syrup infused with cardamom and a hint of rose water, these spongy, melt-in-your-mouth treats are irresistibly delicious yet light on sodium. Perfect for those watching their salt intake, this recipe ensures you savor all the traditional flavors without compromise. With simple ingredients like whole milk, sugar, and a touch of lemon juice, you'll create a dessert that's ideal for festive occasions or anytime you crave a sweet treat. Serve these chilled rasagullas as a refreshing, low-sodium dessert that’s bound to impress!
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Ingredients
- 4 cups Whole milk
- 2 tablespoons White vinegar or lemon juice
- 4 cups Water
- 1.5 cups Sugar
- 4 whole Cardamom pods
- 1 teaspoon Rose water
Directions
Step 1
Begin by making the chenna (paneer): In a heavy-bottomed pot, bring 4 cups of whole milk to a gentle boil over medium heat, stirring occasionally to prevent the milk from sticking to the bottom.
Step 2
As soon as the milk begins to boil, reduce the heat to low and slowly add 2 tablespoons of vinegar or lemon juice, stirring continuously. The milk will start to curdle and separate into whey and chenna.
Step 3
Once well separated, remove from heat and allow it to sit for 5 minutes to enhance separation.
Step 4
Line a colander with a cheesecloth and carefully pour the curdled milk through it to separate the chenna from the whey.
Step 5
Rinse the chenna under cold running water to remove the vinegar or lemon flavor, and then squeeze out the excess water. Gather the cloth and hang it for an hour to drain the remaining water completely.
Step 6
Once drained, knead the chenna on a flat surface for 5-7 minutes until it becomes smooth and soft. This step is crucial for achieving a perfect rasagulla texture.
Step 7
Divide the chenna into small equal sections and roll each into a smooth ball, ensuring there are no cracks.
Step 8
In another pot, combine 4 cups of water and 1.5 cups of sugar, and bring it to a boil, stirring until the sugar dissolves completely. Add 4 cardamom pods for flavor.
Step 9
Gently add the chenna balls into the boiling sugar syrup. Cover with a lid and let them cook on medium-high heat. The rasagullas will first sink and then float as they cook.
Step 10
Cook for about 20-25 minutes. Check for doneness by pressing a rasagulla; it should spring back to its original shape.
Step 11
Remove from heat and add 1 teaspoon of rose water. Allow the rasagullas to cool naturally to room temperature before transferring them to the refrigerator.
Step 12
Chill the rasagullas for at least 2 hours and serve them cold.
Nutrition Facts
| Serving size | (2271.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1806.2 |
| Total Fat 32.2g | 0% |
| Saturated Fat 18.2g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 117.1mg | 0% |
| Sodium 404.6mg | 0% |
| Total Carbohydrate 344.6g | 0% |
| Dietary Fiber 0.2g | 0% |
| Total Sugars 346.4g | |
| Protein 32.0g | 0% |
| Vitamin D 429.4IU | 0% |
| Calcium 1266.1mg | 0% |
| Iron 0.3mg | 0% |
| Potassium 1481.2mg | 0% |
Source of Calories