Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, rasgulla without sugar. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Rasgulla without sugar is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Rasgulla without sugar is something that I’ve loved my entire life. They are fine and they look fantastic.
Great recipe for Rasgulla without sugar. This famous Bengali sweet is one of the most popular sweet of India. So lets start making it in a different way rather healthy way by using no refined sugar in it. Use Sugar Free Natura which comes in powder form or any powdered sucralose based powder.
To begin with this recipe, we must prepare a few components. You can cook rasgulla without sugar using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rasgulla without sugar:
- Prepare 500 ml full fat cow milk
- Prepare 3-4 tablespoon curd
- Make ready 1/2 cup misri powder/ crushed
- Get 1 1/2 cup water
- Make ready pinch safforn strings
- Get 1 cardamom pods (otional)
Organic sugar & unsulphured sugar are just not suitable to make white rasgulla. Always choose white refined fine grain sugar. If the water looks pale yellow, the sugar is just not suitable. The shape and size of the pan play an important role here.
Steps to make Rasgulla without sugar:
- Heat milk until comes to a boil then simmer and add curd into this. Mix till the whole milk is curdled. Switch off flame.
- Take out the chhena in a muslin clothe, squeeze little bit and keep it hanged for at least 30 mins.
- Then in a heavy bottom pan add misri and water in 2 : 5 ratio (or measurement is mentioned above) and until the misri is dissolved and water comes to boil knead the chhena for 5 mins to make it smooth.
- Now make chhena balls without any crack forming on the outer side. Pro tip- add small piece of misri inside the chhena balls.
- Now add the chhena balls in boiling syrup one by one, cover and let it cook for 20-25 mins on high flame. Then simmer for 5 mins and then open the lid. Tip- if water is reduced add hot water and keep it boiling.
- Now switch off the flame and keep the boiled rasgulla like this for 6-7 hours this step sets the texture of the boiled rasgullas. Then it's ready to serve.
If the water looks pale yellow, the sugar is just not suitable. The shape and size of the pan play an important role here. Make sure that rasgulla has enough space to expand and move around. Plus, it should be deep enough that it stays submerged into the syrup. So shallow and too wide pan doesn't work here.
So that is going to wrap it up with this exceptional food rasgulla without sugar recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
