Low Sodium Rasgulla

Delight your taste buds with this healthier twist on a beloved Indian dessert—Low Sodium Rasgulla. Made with fresh, homemade paneer derived from whole milk, these spongy, melt-in-your-mouth treats are gently simmered in a fragrant cardamom-infused sugar syrup, capturing all the charm of traditional rasgulla with less sodium. The use of rose water adds a delicate floral note, while careful preparation ensures a soft, pillowy texture that’s irresistibly light. Perfect for festive occasions or a guilt-free indulgence, these low sodium rasgullas are easy to make at home and best served chilled for a refreshing finish to any meal. Whether you're following a low sodium diet or simply looking for a lighter dessert option, this recipe will satisfy your sweet cravings without compromise.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 4 cups Whole milk
• 2 tablespoons Lemon juice
• 4 cups Water
• 1 cup Sugar
• 4 whole Cardamom pods
• 1 teaspoon Rose water

Directions

Step 1

Pour the whole milk into a large, heavy-bottomed pan and bring it to a boil over medium heat. Stir occasionally to prevent the milk from scorching.

Step 2

Once the milk comes to a boil, reduce the heat to low and slowly add the lemon juice, stirring gently. The milk will begin to curdle.

Step 3

Once the milk has completely curdled and you can see the whey separating, remove the pan from heat.

Step 4

Line a colander with a muslin cloth or cheesecloth. Pour the curdled milk into the cloth-lined colander to separate the curds from the whey.

Step 5

Rinse the curds under cold running water to remove the lemony taste.

Step 6

Gather the edges of the cloth and squeeze out the excess whey. Hang the cloth with the chenna (paneer) for about 30 minutes to an hour to drain further.

Step 7

Once the paneer is well-drained, place it on a clean surface and knead it with your palms to make it smooth and free of lumps. This should take about 5-7 minutes.

Step 8

Divide the kneaded paneer into small portions and roll them into smooth, crack-free balls. Ensure they are small as they will expand during cooking.

Step 9

In a medium-sized pot, combine the water, sugar, and cardamom pods, and bring to a boil over medium heat to create a syrup.

Step 10

Once the syrup is boiling, reduce the heat to medium-low and carefully add the paneer balls into the syrup.

Step 11

Cover the pot and let the paneer balls cook in the syrup for about 20 minutes. They will double in size as they absorb the syrup.

Step 12

Check occasionally to ensure the syrup is not boiling too vigorously. Adjust the heat as necessary to maintain a gentle simmer.

Step 13

Once cooked, remove the pot from heat and add rose water to the syrup. Allow the rasgullas to soak and cool in the syrup for at least an hour.

Step 14

Serve chilled or at room temperature, savoring the classic sweetness with a hint of floral note.

Nutrition Facts

Serving size	(2171.8g)

Amount per serving	% Daily Value*
Calories	1406.4

Total Fat 32.0g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 117.1mg	0%
Sodium 402.4mg	0%
Total Carbohydrate 247.0g	0%
Dietary Fiber 0.3g	0%
Total Sugars 247.3g
Protein 32.1g	0%

Vitamin D 429.4IU	0%
Calcium 1265.1mg	0%
Iron 0.2mg	0%
Potassium 1507.7mg	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: 20.5%

Protein: 9.1%

Carbs: 70.4%