Sugar Free Rasgulla ~ Spongy Cottage Cheese Dumplings In Sugar Free Syrup

by Shaheen Ali

The month of August is dedicated to Diabetic friendly recipes. It’s a theme based post where i shall be posting diabetic friendly recipes in various categories. After my first post on Indian veggie its time to move on to some desserts. I have many diabetic members in my family … have grown up seeing few of my relatives suffering from this disease. Have closely seen them craving for sweet but were helpless at times. Rasgulla happens to be the most commonly accepted and loved sweet gifted by West Bengal to the entire country. In my house for every nice occasions Rasgullas are a must.


So today, following the theme i made Sugar free Rasgulla that even a diabetic patient can enjoy without any guilt. The sugar here is replaced by sugar free substitue. I used Natura to give sweetness to the delicacy. In this recipe i have used 1 cup of Natura, but if you want to cut down the sweetness more, then you can use 1/2 a cup of sugar free substitute. You can use any sugar free which is sucralose.

Print Recipe
SUGAR FREE RASGULLA / ROSOGOLLA ~ Spongy Cottage Cheese Dumplings In Sugar Free Syrup
Course dessert
Cuisine bengali
Prep Time 15 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
  • 1 Cream Milk Full - liters (i used Amul)
  • 2 or 2 to 3 tbsp Lemon Vinegar -
  • 1 cups Sugar Free Natura
  • 1 tsp Cardamom powder
  • strands Saffron - few
Course dessert
Cuisine bengali
Prep Time 15 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
  • 1 Cream Milk Full - liters (i used Amul)
  • 2 or 2 to 3 tbsp Lemon Vinegar -
  • 1 cups Sugar Free Natura
  • 1 tsp Cardamom powder
  • strands Saffron - few
Instructions
  1. Boil milk in a thick deep vessel. As soon as the milk comes to boil, add one lemon's juice to split the milk. You can use two lemons also depending on the speed of the milk splitting.
  2. Once the chenna is separated from the water take it out and strain it into a muslin cloth and tie it for 10-15 mins so that the excess water gets drained out.
  3. After 15min open the cloth and take out the chenna/paneer in a flat base tray. Start mashing it evenly with the bottom part of your palm to make it smooth. Be gentle while mashing it. Make sure no chenna granules should be left.
  4. Now pinch a lemon sized ball and roll it carefully to make a smooth ball. There should not be any cracks in them, else they will open up while boiling.
  5. In a deep and wide vessel/pan add in 8 cups of water along with the sugar free substitute, cardamom powder and few strands of saffron(optional) and let it boil.
  6. Drop the balls in the boiling syrup and cover for 5 minutes. After 5 minutes, take the lid off and cook for another 15 minutes. Keep the syrup boiling, hence adjust the flame accordingly.
  7. After it has been cooked for 20 minutes in total, take them out in a bowl and cover them. Boil the remaining syrup for another 5 minutes and then pour all together in the bowl.
  8. Allow it to cool and refrigerate it till chilled.
Recipe Notes

Serve the spongy sugar free rasgulla chilled 🙂

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