Rasgulla

Rasgulla is a delightful and spongy Bengali dessert made from chenna (freshly curdled soy milk) that is soaked in light sugar syrup. This vegan version retains the traditional flavors while being completely plant-based.

Ingredients

• Soy milk - 500 ml
• Lemon juice - 2 tablespoons
• Sugar - 100 grams
• Water - 500 ml
• Cardamom powder - 1/4 teaspoon
• Rose water - 1 teaspoon

Steps

1. In a saucepan, heat the soy milk over medium heat until it comes to a boil.
2. Once boiling, add the lemon juice gradually while stirring gently until the milk curdles.
3. Remove from heat and let it sit for a few minutes to separate the curds from the whey.
4. Strain the curds using a muslin cloth and rinse under cold water to remove the lemon flavor.
5. Squeeze out excess water and let it sit for about 30 minutes to drain completely.
6. In a bowl, knead the chenna until smooth and pliable for about 5 minutes.
7. Divide the dough into small balls (about 15 grams each) and roll them smooth.
8. In a separate pot, combine sugar and water, and bring to a boil to create the sugar syrup.
9. Once the syrup is boiling, gently add the chenna balls into the syrup.
10. Cover and cook for about 15 minutes on medium heat until the balls double in size.
11. Add cardamom powder and rose water, then turn off the heat and let it cool in the syrup.
12. Serve chilled or at room temperature, garnished with a sprinkle of cardamom.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 30 g
• Fiber: 0 g
• Sugar: 20 g
• Sodium: 15 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.5 L

Health Benefits

• Rich in protein from soy, promoting muscle health.
• Low in cholesterol, making it heart-friendly.

Tags