Bengali rasgulla recipe, How to make low calorie rasgulla at home

Rasgulla recipe in honey syrup

Rasgulla is a delicious delicacy of Orissa and it’s famous all over the country. The soft, juicy and spongy textured cheese balls soaked in sugar syrup makes it different from any other Indian dessert recipes. In north India rasgulla are also known as Chenna rasgulla. It is my favourite since childhood. I have prepared it so many times in my home that now I find it very easy and takes very less time.

Once you learn this recipe, you will never ever fail in its preparation. There are many variations of these chenna sweets which you can prepare at home. Using the basic sponge recipe you can prepare spongy rasgulla, Chum chum recipe,  rasmalai, angoori rasgulla  and many more. It’s your creativity and let your mind play around. All these recipes have slight difference but the basic sponge method is same. I must say they are healthier than any rasgulla you buy from sweets shop.

I have already posted the rasgulla recipe with step by step tutorial. This time I have boiled these rasgulla in just three tablespoon of sugar to prepare it as low-calorie as possible. Then I prepared sugar syrup or and soaked them.

For healthier option If you want to reduce sugar intake, replace sugar syrup with honey syrup. They will taste as much delicious as with sugar syrup. You can have this sweet without much guilt.

Calories in rasgulla with honey syrup is much lower than the regular rasgulla with sugar syrup ones. Calorie per 100 grams rasgulla with honey syrup is 62 calories approx. whereas regular rasgulla with sugar syrup of same size is 186 calories approx. Also have attached nutrition facts below, you can compare it.

Generally prepare both types at my home according to different choices of my family members. I am sure if you try these, you will never want to buy again from sweets shop. Make these low calorie rasgulla this Diwali and enjoy!! Let’s see the recipe now !!

If you are looking for Indian dessert recipes, you may like Kaju pista roll recipe, Kaju katli recipe, Pistachio Paan Recipe, Apple Rabri and Mathura Ka Peda Recipe

Ingredients

Milk – 1 litre
2 to 3 tbsp lemon juice, add as required
Water – 3 cups
Sugar – 3 tablespoon
Semolina – 1 teaspoon
Cardamom powder (elaichi powder)- ½ teaspoon

For sugar  syrup
1 ½ cups sugar
4 cups water
1 tbsp kewra water
A few saffron thread(optional)
½ tsp cardamom powder (elaichi powder)

For honey syrup
1/4 cup + 2 teaspoon  honey
3/4 cup water
1 tbsp kewra water
½ tsp cardamom powder (elaichi powder)

First pour milk in a pan and allow it to get a boil. Meanwhile you can lineup a cotton kitchen towel or muslin cloth in a strainer. Stir the milk occasionally so that milk doesn’t stick to the bottom. Once milk comes to boil, turn the heat to minimum lowest or switch off the gas because we don’t want chenna to become hard. Then add 1 tbsp lemon juice in the centre and stir, repeat this for 1 time more.

Now milk must have curdled, if not, you may repeat the same for 1 time more. Once milk has curdled properly, pour the milk to the lined strainer ( Don’t throw the whey water, save it for making chapati dough which makes chapatis very soft and has good nutrients). Gather the kitchen towel from the sides and rinse the chenna very well in running water. It will remove the tangy flavor from the chenna  (coagulated milk) and doesn’t let the chenna to cook more, so prevents hardening.

Grind chenna only for 1 min in a mixer grinder else ghee will separate from chena and you will not be able form balls out of it.

Now take out the mixture into a large plate. Add semolina and elaichi powder. Now with the heel of your palm start mashing it with little pressure and stop when chena start releasing ghee. You may see greasiness on your hand. It took me around 6-7 minutes as I have grounded it earlier.

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Bengali rasgulla recipe, How to make low calorie rasgulla at home

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Rasgulla recipe is a delicious delicacy of Orissa and it's famous all over the country. The soft, juicy and spongy textured cheese balls soaked in sugar syrup makes it different from any other Indian dessert recipes.In north India rasgulla are also known as Chenna rasgulla.

Course: Dessert

Cuisine: Indian

Servings: 15

Author: Rachna's Kitchen

Ingredients

• Milk - 1 litre
• 2 to 3 tbsp lemon juice add as required
• Water - 3 cups
• Sugar - 3 tablespoon
• Semolina - 1 teaspoon
• Cardamom powder elaichi powder- ½ teaspoon
• For sugar  syrup
• 1 ½  cups sugar
• 1 tbsp kewra water
• ½ tsp cardamom powder elaichi powder
• For honey syrup
• 1/4 cup + 2 teaspoon  honey
• 3/4 cup water
• 1 tbsp kewra water
• ½ tsp cardamom powder elaichi powder

Instructions

1. First let's prepare syrup for the rasgulla, you can prepare honey syrup or sugar syrup according to your preference.
2. First prepare honey syrup for rasgulla
3. Place a small saucepan over low heat and add honey. Let the honey heat up for few seconds approx 20 - 30 seconds. Then add in water.
4. Stir until fully incorporated, then let it cool.
5. How to prepare sugar syrup for rasgulla
6. I made sugar syrup separately by adding 1 ½ cup of sugar to 4 cups of water. Add some threads of saffron, elaichi powder and kewra essence. Bring to boil and simmer it for 5 minutes and sugar syrup is ready. There is no need of strings in this sugar syrup.
7. Let's prepare rasgulla step by step
8. First pour milk in a pan and allow it to get a boil.
9. Meanwhile you can lineup a cotton kitchen towel or muslin cloth in a strainer.
10. Stir the milk occasionally so that milk doesn’t stick to the bottom.
11. Once milk comes to boil, turn the heat to minimum lowest or switch off the gas because we don’t want chenna to become hard.
12. Then add 1 tbsp lemon juice in the centre and stir, repeat this for 1 time more.
13. Now milk must have curdled, if not, you may repeat the same for 1 time more.
14. Once milk has curdled properly, pour the milk to the lined strainer.
15. Gather the kitchen towel from the sides and rinse the chenna very well in running water.
16. It will remove the tangy flavor from the chenna (coagulated milk) and doesn’t let the chenna to cook more, so prevents hardening.
17. Grind chenna only for 1 min in a mixer grinder else ghee will separate from chena and you will not be able form balls out of it.
18. Now take out the mixture into a large plate. Add semolina and elaichi powder.
19. Now with the heel of your palm start mashing it with little pressure and stop when chena start releasing ghee.
20. You may see greasiness on your hand. It took me around 6-7 minutes as I have grounded it earlier.
21. Now chena forms a nice and smooth dough.
22. Now keep a big deep vessel on high flame and pour 3 cup of water into it.
23. Add 3 tablespoon of sugar and let it come to a boil. Meanwhile you can prepare chenna logs, pinch small portions from the chena and roll them between your palms to form a small log shape.
24. Repeat this with all chenna.
25. Now once sugar-water comes to boil slide, gently all the chenna logs into it and cover the lid immediately, so that steam remain inside vessel.
26. Cook for about 5 on high heat and then turn the flame to minimum possible flame.
27. Now cook it covered for next 20 minutes on lowest flame.
28. Rasgulla are now cooked. You may check it by pressing a sponge with your finger if it bounces back to its original shape, its cooked.
29. Now take a another pot and add some room temperature water. Shift all cooked rasgulla into it.
30. Freshwater is necessary because they retain their shape when immersed in fresh water.
31. Squeeze sponge in between your palm and soak into sugar syrup or honey syrup
32. which we have prepared earlier for 1 hour.
33. Spongy Rasgulla are ready to serve now or refrigerate them and serve later.
34. The melt-in-your mouth texture of the rasgulla will make you crave to finish all at one go.
35. Heavenly delicious spongy rasgulla could make you win hearts of your family.

Calories in rasgulla with sugar syrup

Calories in rasgulla with honey syrup