Sugar-Free Rasagulla

Indulge guilt-free in the classic Indian dessert with this Sugar-Free Rasagulla recipe, a delightful twist on the beloved rasagulla that swaps out sugar for a healthier alternative. Made from homemade paneer and sweetened with erythritol, this recipe ensures you can enjoy the same soft, spongy texture and delicate sweetness without compromising on flavor. Infused with aromatic cardamom and a hint of rose water, these sugar-free treats are perfect for diabetics or those watching their sugar intake. Using simple ingredients like full-fat milk and a touch of lemon juice, this recipe is both wholesome and easy to follow. Serve these chilled, syrupy delights as a refreshing dessert for any occasion, and savor the authentic taste of rasagulla with none of the guilt!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 10

Ingredients

• 1 liter full-fat milk
• 2 tablespoons lemon juice
• 4 cups water
• 1.5 cups powdered erythritol (or any sugar-free sweetener)
• 1/2 teaspoon cardamom powder
• 1 teaspoon rose water

Directions

Step 1

Begin by preparing the paneer: Pour the milk into a large pot and bring it to a boil over medium heat. Stir occasionally to prevent scorching.

Step 2

Once the milk begins to boil, reduce the heat to low and add the lemon juice gradually while stirring gently. The milk will begin to curdle, separating the curds from the whey.

Step 3

Turn off the heat and let it sit for 5 minutes to ensure complete curdling. Line a colander with a muslin cloth or cheesecloth and carefully pour the curdled milk into it to separate the whey.

Step 4

Rinse the curds under cold running water to remove any lemon flavor, then gather the cloth and squeeze out excess water gently. Hang the cloth for 30 minutes to an hour to remove any remaining moisture.

Step 5

Once the moisture is drained, take the paneer in a mixing bowl and knead it with your hands for about 10 minutes until it is smooth and no longer crumbly.

Step 6

Divide the kneaded paneer into 12 equal portions and roll them into smooth balls, taking care to ensure there are no cracks on the surface.

Step 7

In a wide pan, combine water and powdered erythritol, and bring it to a boil to create the sugar-free syrup. Add cardamom powder for flavor.

Step 8

Once the syrup is boiling, gently add the paneer balls one by one into the syrup and cover the pan with a lid.

Step 9

Allow the rasagullas to cook on a medium flame for about 15 minutes. They will expand in size as they cook, becoming soft and spongy.

Step 10

After 15 minutes, check to ensure the rasagullas have increased in size and are well cooked. Turn off the heat and allow them to cool in the syrup.

Step 11

Once cooled, add rose water to the syrup for an extra flavor boost. Refrigerate for at least 2-3 hours before serving to achieve the best texture.

Step 12

Serve chilled and enjoy your sugar-free rasagullas as a delightful dessert.

Nutrition Facts

Serving size	(2382.6g)

Amount per serving	% Daily Value*
Calories	640.3

Total Fat 33.1g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 123.8mg	0%
Sodium 421.6mg	0%
Total Carbohydrate 405.7g	0%
Dietary Fiber 0.5g	0%
Total Sugars 50.4g
Protein 34.0g	0%

Vitamin D 453.8IU	0%
Calcium 1332.9mg	0%
Iron 0.2mg	0%
Potassium 1591.6mg	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: 14.5%

Protein: 6.6%

Carbs: 78.9%