Sugarfree Rasmalai Recipe is made with sweetener to substitute sugar. This makes an amazing dessert for people with Diabetes.
When you are serving persons with diabetes, either Type 1 or Type 2, you need recipes that won’t spike blood glucose. Most of the sugar available, refined sugar or any healthy alternative like honey or brown sugar or dates paste spikes blood glucose immediately.
That is the reason we go for zero calorie sweetener. It is very important to read the label and confirm that it is zero calorie before buying any sweetener. If it says 99% carbs, then just stay away. Or just use regular sugar instead. There won’t be any difference.
Types of zero calorie sweeteners you can try
Ketofy – Keto Sweetener ( Click to buy)
Monk Fruit Sweetener (Click to buy)
I checked Amazon and found these two good. I usually use Ecosweet, but it is currently unavailable. So I am also looking for an alternative and came across these two. I have ordered the Ketofy for now. I will also be trying Monk fruit sweetener. Will share my updates later in upcoming posts.
Sugarfree Rasmalai Recipe – Cooking Rasgollas Different
When you cook regular rasgollas, they are cooked in sugar syrup. To reduce the amount of sweetener used, I used regular water to cook the rasgollas. They are then soaked in mildly sweetened water and later added to the Ras which is sweetened well. This way, you won’t be wasting much of the sweetener.
As you know, sweeteners are expensive and should be used sparingly. Add extra sweetener if you prefer sweeter Rasmalai. I have added to make them mildly sweet because, that is how I like them.
Check the video below to understand the process. I have posted it in my Instagram. Make sure to follow my account for latest updates.
Sugarfree Rasmalai – Resting in Fridge
Once you assemble the no sugar rasmalai, it is very important to refrigerate it for a few hours. Rasmalai tastes amazing when served cold. So give it a minimum of four hours in fridge before serving them.
I made another Sugar free Rasmalai long time back. It was a single serve dessert, so it is quite simple to make. If you are not serving for a crowd, then this recipe would be perfect. Click on the image for recipe.
Sugarfree Rasmalai Recipe
Ingredients
For the Rasgollas
- 1 litre Milk
- 50 ml Curd
- Corn Flour – 1 tsp
- Water – 250 ml
- Eco Sweet – 20 gm
For the Rasmalai Milk
- 2 tbs Mawa
- 1.5 tbs Ecosweet
- ¼ tsp Cardamom Powder
- Saffron a pinch
- 150 ml Hot Milk
Garnish
- Milk skin
- Pistachios
Instructions
For the Rasgollas
- Heat milk and add curd as soon as it starts to boil.
- Remove from flame and keep stirring the mixture. If it doesn’t curdle, add a tsp of vinegar to the milk.
- Once the paneer is separated from whey and the whey is clear, drain it in a cloth lined sieve.
- Let it drain for five minutes.
- Now squeeze the cloth and remove as much whey as possible.
- If the paneer has liquid content, they easily disintegrate while boiling.
- Take the well-drained paneer in a large plate and crumble it.
- Using your palm crush the paneer to make it smooth.
- The paneer when properly kneaded, will come together like soft dough.
- Add corn flour and mix it well.
- Divide the dough into 15-16 equal portions.
- Roll each into a smooth and tight ball and set aside.
- Mix together water and sweetener in a pan and remove from flame once it starts boiling.
- Keep it aside.
- In another saucepan, add 400-500 ml of water and cardamom powder.
- Once it starts boiling, reduce flame and add the prepared paneer balls to the boiling water.
- Cover and cook for five minutes.
- The balls will first sink to the bottom and then will rise to the top and will also become larger in size.
- Take it out and drain the water and add it to the other pan with sweetened water.
- While it is soaking, cook the next batch of rasgollas.
- Once all the rasgollas are done, allow them to soak in syrup until it cools down completely.
For the Rasmalai Milk
- To mawa, mix together sweetener, cardamom powder and saffron and mash it we..
- Add piping hot milk little by little to the mawa mixture to make a thick lump free ras.
- Add the drained rasgollas to the milk.
- Add the milk skin on top of the rasgollas, garnish with saffron strands and pistachios.
- Cover and refrigerate for a minimum of four hours.
- Transfer three to four rasgollas to a serving bowl along with the ras and milk skin, top with more pistachios and serve it immediately.
Wow its wonderful to know that rosgullas can be cooked in normal water without sugar. This would be ideal since anyways that water is thrown away when adding to rasmalai milk. I’ll try this process for with sugar rasmalai to avoid wasting so much sugar in boiling syrup.