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Low-cal Indian dessert recipe: Baked rasgullas

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Written By: Admin | Updated : September 5, 2013 6:41 PM IST

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baked rasgullasLow fat paneer replaces chenna and low fat milk, sugar substitute seal the deal to make it a yummy low cal Indian dessert.

Preparation Time: Cooking Time: Nil.
Baking Time: 10 mins.
Baking Temperature: 150 C (300 F).
Serves 4

Ingredients

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8 Rasgullas , cut into halves
1 cup low fat paneer (cottage cheese)
1/4 cup low fat milk
2 1/2 tbsp sugar substitute
1 tsp cornflour dissolved in 2 tsp water
a few strands saffron (kesar) dissloved in 1 tsp water
a pinch cinnamon (dalchini) powder

Method

  1. Soak the rasgullas in water for 1 minute, drain and discard the water.
  2. Repeat step 1 for 4 to 5 times till all the sugar syrup has been removed from the rasgullas and keep aside.
  3. Mix together the paneer, milk, sugar substitute, cornflour mixture, saffron and cardamom powder and blend to a smooth paste in a mixer. Keep aside.
  4. Arrange the rasgullas in a rectangular glass baking dish and pour the paneer mixture on top.
  5. Bake it in a pre-heated oven at 150 C (300 F) for 5 minutes.
  6. Serve hot.

Nutrient values per serving

Energy

Fat

220 cal.

0.6 gm.

Here is the original recipe source: Baked rasgulla by Tarla Dalal

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