Sugar-Free Rasgulla

Indulge guilt-free in the classic Indian dessert with this Sugar-Free Rasgulla recipe! Made from fresh, homemade paneer and sweetened with stevia or your favorite sugar-free alternative, these delicate and spongy treats are perfect for health-conscious dessert lovers. Infused with the fragrant notes of cardamom and a splash of rose water, this recipe delivers all the traditional flavors of rasgulla without the added sugar. The step-by-step process ensures a soft, melt-in-your-mouth texture, making them an irresistible yet diabetic-friendly option. Serve these chilled delights as a low-calorie dessert or a refreshing festive treat for your loved ones.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 12

Ingredients

• 1 liter Full-fat milk
• 2 tablespoons Lemon juice or white vinegar
• 4 cups Water
• 2 tablespoons Stevia or any sugar-free sweetener
• 3 whole Cardamom pods
• 1 teaspoon Rose water

Directions

Step 1

Bring the milk to a gentle boil in a heavy-bottomed saucepan. Stir occasionally to avoid burning at the bottom.

Step 2

Once the milk reaches a boil, turn off the heat and add the lemon juice or vinegar gradually, stirring continuously. The milk will start to curdle, separating into cheese curds (paneer) and whey.

Step 3

Line a sieve with a muslin or cheesecloth and pour the curdled milk through it to collect the paneer. Rinse the paneer under cold running water to remove any residual sourness from the lemon or vinegar.

Step 4

Gather the cloth and squeeze out the excess water. Leave the paneer hanging for 20-30 minutes to drain the remaining whey.

Step 5

After the paneer has drained, knead it on a clean surface for about 10 minutes to make it smooth and soft. This step is crucial as it gives the desired texture to the Rasgullas.

Step 6

Divide the paneer into 12 equal portions and roll them into smooth balls between your palms, ensuring there are no cracks.

Step 7

In a wide pan, combine the water and stevia (or your chosen sweetener) and bring to a boil over medium heat. Add the cardamom pods to infuse flavor.

Step 8

Gently drop the paneer balls into the boiling syrup and cover the pan with a lid. Let the Rasgullas cook for 20-25 minutes on medium heat. They will expand and become spongy.

Step 9

Do not overcrowd the pan; cook in batches if necessary. Ensure the water is at a rolling boil at all times.

Step 10

Once cooked, turn off the heat and let the Rasgullas sit in the syrup for 10 minutes. Add rose water for fragrance and additional flavor.

Step 11

Chill the Rasgullas in the refrigerator for a few hours before serving. Serve them cold to enjoy their soft, spongy texture.

Nutrition Facts

Serving size	(2029.9g)

Amount per serving	% Daily Value*
Calories	637.5

Total Fat 33.1g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 123.8mg	0%
Sodium 421.3mg	0%
Total Carbohydrate 50.2g	0%
Dietary Fiber 0.3g	0%
Total Sugars 50.4g
Protein 33.9g	0%

Vitamin D 453.8IU	0%
Calcium 1330.3mg	0%
Iron 0.1mg	0%
Potassium 1584.5mg	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: 47.0%

Protein: 21.4%

Carbs: 31.7%