Rasgulla

Name: Rasgulla
Cook time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 2 Cup Cow Milk; 2 Tbsp Powdered Sugar; 1.5 Tsp Lemon Juice; 1 No. Green Cardamom (Elaichi); As Required Water

15 mins Cooking Time

5 Servings

Diversity score

Sources of Calories

Protein 12%

Carbs 46%

Fats 41%

Gluten Free

Jain

Low Sodium

Zero Trans Fat

Short on time? Then this vegetarian and Jain Bengali dessert is the perfect option for your dinner, all day, or sweet lunch craving. The gluten-free, low sodium, and zero trans fat Rasgulla made using milk makes a no-fuss and quick dessert option. Learn How to make Rasgulla (White) Recipe the FitterEats way! It is rich in energy too. Try this Indian dessert in the comfort of your home.

Ingredients

2 Cup Cow Milk
2 Tbsp Powdered Sugar
1.5 Tsp Lemon Juice
1 No. Green Cardamom (Elaichi)
As Required Water

Method

Preparation

Step 1
To make rasgullas, add milk to a pan, let it boil
Step 2
Add lemon juice and stir it continuously to let the milk curdle
Step 3
Mix well, remove from heat, and strain the curdled milk using a muslin cloth to drain out the whey
Step 4
Transfer the paneer into a bowl, rub and knead till it softens
Step 5
Roll into smooth mediumsized balls without cracks
Step 7
For the syrup, heat water, sugar powder, and green elaichi in a pan
Step 8
Now, slowly drop the prepared rasgullas into the simmering liquid
Step 9
cover the pan with a lid and cook for 10 min
Step 10
Remove from heat, allow to cool and serve

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Allergies

Dairy Products

Cow Milk Protein

Lemon

Citrus Fruits

Lactose

NUTRITION FACTS

Approximate values

Serving Size Number(22gm)

Amount Per ServingCalories
kcal

% Daily Value ^*

Total Carbohydrate 8gm 2.8%

Dietary Fiber 0gm 0.0%

Protein 2gm 4.8%

Total Fat 3gm 4.3%

^*Percentage Daily Values are based on a 2000 calorie diet.

Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.

Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)