Sugar-Free Rasmalai
Indulge in the creamy decadence of Sugar-Free Rasmalai, a guilt-free twist on the classic Indian dessert! This delightful recipe swaps out traditional sugar for natural sweeteners like erythritol or stevia, making it perfect for those looking to enjoy a healthier, low-calorie treat without compromising on flavor. Made with freshly curdled chenna (paneer) discs soaked in a fragrant, saffron-infused milk that’s reduced to perfection, this dessert is richly aromatic with cardamom and rose water. Crunchy almonds and pistachios add a luxurious touch, while the absence of refined sugar makes it diabetic-friendly and utterly wholesome. Easy to prepare and beautifully creamy, Sugar-Free Rasmalai is an irresistible way to satisfy your dessert cravings—perfect for special occasions or as a chilled indulgence after dinner!
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Ingredients
- 2 liters full-fat milk
- 3 tablespoons lemon juice
- 2 cups water
- 4 tablespoons powdered erythritol or stevia
- 0.5 teaspoon cardamom powder
- 10 strands saffron strands
- 10 whole almonds
- 10 whole pistachios
- 1 teaspoon rose water
Directions
Step 1
Bring 1 liter of full-fat milk to a boil in a heavy-bottomed pan. Once boiling, reduce the heat to low and add lemon juice gradually while stirring to curdle the milk. Continue stirring until the whey separates completely.
Step 2
Strain the curdled milk using a muslin cloth and rinse it under cold water to remove the lemon flavor. Squeeze out excess water and hang it to drain for about 20 minutes to form chenna (paneer).
Step 3
Knead the chenna for about 10 minutes until it becomes smooth and pliable. Divide it into 12 small, equal portions and shape them into flat discs.
Step 4
Boil 2 cups of water in a wide pan and gently add the chenna discs. Cover and cook for 10 minutes on medium heat. Turn off the heat and let them cool for 15-20 minutes in the same water.
Step 5
In another pan, boil the remaining 1 liter of milk over medium heat. Stir continuously to prevent burning, until it reduces to half its original quantity.
Step 6
Add cardamom powder, saffron strands, and powdered erythritol/stevia to the reduced milk. Mix well and cook for another 5 minutes, then add almonds and pistachios.
Step 7
Gently squeeze the poached chenna discs to remove water and add them carefully to the reduced milk. Cook over low heat for an additional 10 minutes to allow the flavors to meld.
Step 8
Remove from heat, add rose water gently, and let it cool to room temperature.
Step 9
Chill in the refrigerator for at least 2 hours before serving. Garnish with additional almonds and pistachios if desired.
Nutrition Facts
| Serving size | (2632.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1401.7 |
| Total Fat 76.8g | 0% |
| Saturated Fat 39.3g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 247.5mg | 0% |
| Sodium 800.0mg | 0% |
| Total Carbohydrate 120.7g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 101.6g | |
| Protein 72.2g | 0% |
| Vitamin D 907.6IU | 0% |
| Calcium 2616.5mg | 0% |
| Iron 1.1mg | 0% |
| Potassium 3258.0mg | 0% |
Source of Calories