Rasgulla(Home made Cheese Ball cooked in Sugar free Sweet Syrup)

Rasgulla is a milk based sweet from the Eastern part of India. Most or I would say all of the Indian sweets are traditionally made on stove top and most of them are gluten free. This one is traditionally made with sugar, but in my household I try to avoid refined sugars in all forms so had to go for xylitol. For people who are hearing Xylitol for the first time, it is a natural sugar substitute and is safe for people with diabetes. Xylitol tastes sweet but, unlike sugar, it is not converted in the mouth to acids that cause tooth decay. It reduces levels of decay-causing bacteria in saliva and also acts against some bacteria that cause ear infections. But make sure you don't indulge excessive amount of sweets made with xylitol, as it will cause upset stomachs. Now getting on to the recipe, there are few steps involved but once you get familiar with them, making rasgulla is a very simple task.



Preparation Time - 20

Cooking Time - 30

Serves - 12 to 15 Balls





Ingredients



Milk - 4 Cups

White distilled vinegar - 1/4 Cup or Lemon juice - 1/4 Cup + 1/4 Cup cold water

Xylitol - 1 Cup (If using sugar go for 1 1/2 cups and use 4 cups water)

Water  - 3 Cups

Rose water - 1/2 Tsp

Saffron few strands(optional)



Method



1) Boil the milk in medium heat, stirring once in a while so that the bottom doesn't brown. Once the milk is boiled well and starts coming up in the vessel, pour the vinegar slowly, stirring it and once the milk is curdled you will see the whey and the cheese starting to separate, at this point switch off the stove.



2) Line a colander with a cheese cloth and transfer the hot contents in it, the whey will be filtered down and the cheese will stay on top. You can use this whey to add to soups, gravies or kneading dough. But if you are using vinegar to curdle the milk, check the flavor of the whey before using it as I find a strong vinegar flavor and use only whey done using lemon juice. On top of the cheese immediately pour cold water to remove the flavor and sour taste and rinse nicely.



3) Squeeze out the excess water from the cheese by keeping a heavy object on top of the cheese cloth or you can use layers of paper towel to absorb excess water. Once the excess water is drained out, take a small amount of paneer or cheese and knead to see if you are able to make a small ball out of it and the ball holds shape.



4) In a pressure pan, add the xylitol and 3 cups of water and boil till the xylitol is completely dissolved. Meanwhile take out the paneer and knead it several times to form a firm soft dough and  make equal sized ball and keep it ready.



5) Once the xylitol is dissolved, slowly drop the paneer balls one by one in the xylitol mixture and cover the pressure cooker and cook in medium heat till you get one whistle. Now put the flame in low and switch off in 5 minutes.Once the pressure cooker is cool enough to handle, remove the weight on top and open the pressure cooker and add the rose water. Chill and serve. You can also add few pieces of crushed saffron for flavor.

 

Boil the milk

 Pour the vinegar and stir till the cheese and whey separates.

Events



Sending this to Cooking Concepts - Festive Food hosted by Srav's Culinary Concepts.

Posted in: deepavali sweet, dessert, diabetic sweets, gluten free desserts, how to make rasgulla, xylitol