Rasgulla without sugar. 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.

These Bengali Rasgullas, are truly a delight and it becomes even interesting when it can be "Sugar Free" ! This Sugar Free Version of Sponge Rasgullas is totally fantastic without any. The shape and size of the pan play an important role here. You can cook Rasgulla without sugar using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Rasgulla without sugar

You need 500 ml of full fat cow milk.
You need 3-4 tablespoon of curd.
It's 1/2 cup of misri powder/ crushed.
It's 1 1/2 cup of water.
You need pinch of safforn strings.
You need 1 of cardamom pods (otional).

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. "Rasgulla" is a famous dessert especially in the mishti (sweet) land of Bengal, an eastern state of India. Rasgulla is made from paneer (cottage cheese) balls cooked in sweet syrup.

Rasgulla without sugar instructions

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..

The word rasgulla is made up of two words, "ras" meaning syrup and "gulla" meaning ball. Rasgulla with step wise photos and instructions. It is an epic dessert recipe and pride of Bengal and Odissa. The name itself, tells us about many stories of history. Rosogolla is a palatable soft, spongy and juicy dessert where Chenna balls (Indian Cottage Cheese balls) are cooked in light sugar syrup.