rasmalai

0:40

Veg

130kcal

Protein

6gm

Fat

8gm

Carbs

6gm

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

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

Recipes

Sneha Chatterjee