Recipes
Veg
rasmalai
By Sneha Chatterjee
⏳ Prep Time: 40 minute
28 Apr 2020
Nutritional Overview
Calories
130.8 kcal
Protein
6.7 gm
Carbs
6.2 gm
Fats
8.8 gm
Ingredients
milk 300 ml (you can use less also)
paneer 120 gms (I used store bought one)
maida 10 gms
erythitol or any natural sweetner
plain water (to boil the rasgullas)
saffron (for the natural color)
cardamom powder
Method
Step 1
crumble the paneer, add the maida and knead it to a smooth dough
Step 2
divide them to equal balls (I made gms each), tiny extra rasgulla was made and that's for my daughter
Step 3
boil enough water so that all the balls can be submerged in it, add a tablespoon of erythitol in it
Step 4
add the balls, cover and cook for approximately minutes
Step 5
when the rasgullas are being made in another pan add milk, saffron and cardamom and boil nicely or until it reduces a bit, then add erythitol (I added tablespoon)
Step 6
once the rasgullas are cooked, take them out of the boiling water, squeeze a bit and put them in the saffron milk, you can refrigerate it before consuming.
Step 7
calories are provided per serving. total servings:
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