Sugarfree Rasgulla By Chef Raveer Brar
Preparation time: 10 minutes
Cooking time: 15 minutes
250 gms paneer (cottage cheese)
½ cup stevia
2 tsp dry fruits, chopped
Few rose petals
- Mash the paneer using your palm until it becomes smooth and achieves chena like consistency.
- Boil water in a pressure cooker.
- Make small balls out of the prepared chena. Drop it in the boiling water. Add stevia and cover with the lid. Cook for 10- 12 minutes.
- Remove the hot rasgullas in a bowl along with its syrup. Garnish with chopped dry fruits and rose petals and serve.
MORE Desserts ARTICLES
A passionate foodie since his early days, chef Ranveer Brar believes God lives in food!
When I was younger my grandma would bring me a Fudgsicle when she would pick me up from school during the summer.
In the galette version, the pie crust is filled with a frangipane-like filling using the ingredients typically found in ghughra.
My mom believed turmeric could cure just about every ailment there was. Sprained knee? Turmeric. Pimple? Turmeric. Sore throat? You guessed it . . . turmeric.
Most of the sweetness comes from the berries, so feel free to play with the amount of sweetened condensed milk so that the sweetness level is to your liking.
My version doesn’t have much sugar, so feel free to increase or decrease the amount of sugar to your liking.