Here’s a recipe for homemade rasgulla with fibre-24 as a sugar substitute:
Ingredients:
For Rasgulla:
– 1 liter full-fat milk
– 2 tablespoons lemon juice or vinegar
– 2 cups water
– 3/2 cup fibre-24
– 1 teaspoon cardamom powder
– A few saffron strands (optional)
For Sugar Syrup:
– 2 cups water
– 3/2 cup fibre-24 (or any other sugar substitute of your choice)
– 2-3 green cardamom pods, lightly crushed
Instructions:
- In a large pot, bring the milk to a gentle boil over medium heat. Once it starts boiling, add lemon juice or vinegar gradually while stirring continuously until the milk curdles and separates into curds (chenna) and whey. This should take about 5-7 minutes.
2. Remove the pot from heat and strain the curdled milk through a muslin cloth or cheesecloth. Rinse the chenna under cold water to remove the sourness of the lemon juice or vinegar.
3. Gather the cloth and squeeze out any excess water from the chenna. Hang the cloth with the chenna for about 30 minutes to allow any remaining whey to drain out.
4. After 30 minutes, place the chenna on a clean surface and knead it well with the heels of your hands until it becomes smooth and soft. This should take about 5-7 minutes.
5. Divide the kneaded chenna into small, equal-sized balls and roll them between your palms to make smooth, crack-free balls. Make sure there are no cracks on the surface.
6. In a wide, deep pan, combine 2 cups of water, fibre-24, cardamom powder, and saffron strands (if using) to make the sugar syrup. Bring it to a gentle boil over medium heat, stirring until the fibre-24 is completely dissolved.
7. Once the syrup comes to a boil, gently slide the prepared chenna balls into the syrup, one by one. Cover the pan with a lid and let them cook on medium heat for about 15 minutes.
8. After 15 minutes, remove the lid and gently stir the rasgullas. Cover and cook for another 10-15 minutes until they are soft, spongy, and have doubled in size.
9. Turn off the heat and let the rasgullas cool down in the syrup for at least 1 hour to absorb the flavors.
10. Serve the homemade rasgullas chilled or at room temperature. Enjoy the delicious and healthier rasgullas made with fibre-24!
