Another sugar free treat for you.
Rasgulla is a dessert made with ball shaped paneer/chhena or cottage cheese dumplings cooked in light sugar syrup. And I have used watermelon juice instead of sugar syrup to make these rasgulla.
If you are a regular reader of my blog, then you know I love to share desserts for diet conscious and diabetic people. Because every one has sweet tooth. And we have to make something to satisfy their sweet craving.
So here is a rasgulla recipe without sugar.
Already shared watermelon sandesh and muffins.
And now one more dessert with watermelon.
Despite the popular belief that watermelon is just water and sugar, watermelon is actually a nutrient dense food. It provides high levels of vitamins, minerals, and antioxidants and just a small number of calories.
So enjoy this healthy and delicious rasgulla without any guilt.
I have made these rasgulla with watermelon juice. I am lucky that I have got the sweetest variety watermelon. If your watermelon is not so sweet and you are not on a restricted diet then you can add 1/2 cup sugar for better taste.
Get all the tips and tricks to make rasgulla here.
First time tried it without adding any colour but not satisfied with the look. Taste is good but not picture perfect 😀
So made again with little colour in chhena or cottage cheese balls.
Milk – 1 litre
Lemon juice or vinegar -3 – 4 tablespoon or as require
Watermelon juice – 4 & 1/2 cup
Water – 1/2 cup
Red food colour – a pinch or 1 – 2 drop if you are using gel colour, optional
1. Make cottage cheese or paneer and make balls with it. Get the method of making cottage cheese and balls here.
2. Add colour if you are using. Mix well. Make smooth balls without any crack. If you feel difficulty to bind then you can add 1 tablespoon maida/all purpose flour or semolina. I didn’t. I have made these with only cottage cheese. Please follow the method of draining the cottage cheese I have mentioned in above link of tips and tricks of rasgulla.
3. In a large and broad pan heat watermelon juice and water. You can add 1/2 cup sugar in it if you like for better taste . You can add 1/2 teaspoon cardamom powder or rose water or essence if you want. I didn’t because I have wanted to retain the natural flavour of watermelon.
4. When it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame for 2 – 3 minutes. Don’t overcrowd.
5. Cover and cook on medium high heat for 20 minutes.
6. Keep 1/2 cup hot watermelon juice handy. After 10 minutes add the hot water. Cover again. Don’t stir just shake the pan gently in between.
7. After 20 minutes switch off the heat. Keep it covered for 3 – 4 hours or until completely cool down.
8. You can keep these in refrigerator for 5 – 6 days.
Enjoy the delicious and healthy watermelon rasgulla chilled or warm.
Better serve it chilled with some watermelon juice of rasgulla.
1. Use cow milk to make paneer or cottage cheese.
2. Mash the cottage cheese well with your heel of the palm and fingers at least for 4-5 minutes or until you feel your palm little greasy.
3. Sweetness depends on the watermelon. You can add 1/2 cup sugar with watermelon juice if you are not on a restricted diet.
4. Don’t overcrowd the rasgulla while cooking in watermelon juice. You don’t get round shape rasgulla if overcrowded.
4. Please read all the tips and tricks to make rasgulla before trying to get perfect rasgulla. Click here
to get the detailed method.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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