Sneha Chatterjee

 | 1 minute to read
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rasmalai

rasmalai

Cook Duration 0:40
Food TypeVeg
Recipe Calories 130kcal
Protein
6gm
Fat
8gm
Carbs
6gm

Ingredients

  • Recipe Ingredients listmilk 300 ml (you can use less also)
  • Recipe Ingredients listpaneer 120 gms (I used store bought one)
  • Recipe Ingredients listmaida 10 gms
  • Recipe Ingredients listerythitol or any natural sweetner
  • Recipe Ingredients listplain water (to boil the rasgullas)
  • Recipe Ingredients listsaffron (for the natural color)
  • Recipe Ingredients listcardamom powder

Direction

Step-1

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

Step-2

divide them to 8 equal balls (I made 15 gms each), 1 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 10 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 2 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: 4
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