rasmalai

crumble the paneer, add the maida and knead it to a smooth dough

divide them to 8 equal balls (I made 15 gms each), 1 tiny extra rasgulla was made and that's for my daughter

boil enough water so that all the balls can be submerged in it, add a tablespoon of erythitol in it

add the balls, cover and cook for approximately 10 minutes

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 2 tablespoon)

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.

calories are provided per serving. total servings: 4