
Tofu Rasgulla
0 20 mins 3 Servings
Tofu Rasgulla is a light and delightful twist on the traditional Indian sweet, made with soft tofu instead of cottage cheese. These spongy, syrup-soaked dumplings offer a healthier option while retaining the classic sweetness and flavor, making them a unique treat.
Nutritional info
Per Serving: 1 Number - 26.0 gm
18 kcal
Nutritional Distribution
- Carbohydrate 2.28 gm
- Protein 0.52 gm
- Fat 0.13 gm
- Fiber 0.00 gm
Ingredients

Soy Milk
1 Cup (208.16 ml)

Lemon Juice
1 Tsp (4.08 ml)

Green Elaichi
1 Number (0.23 gm)

Kesar
1/4 Tsp (0.17 gm)

Sugar
2 Powder Tbsp (22.2 gm)

Water
As Required (100.0 ml)
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Steps
Recipes Steps
-
- Step 1 To make tofu rasgullas, add 1 cup soy milk in a pan, let it boil.
- Step 2 Add 1 tsp lemon juice and stir it continuously to let the milk Nestlé A+ Curdle.
- Step 3 Mix well, remove from heat, and strain the Nestlé A+ Curdled milk using a muslin cloth to drain out the whey.
- Step 4 Transfer the paneer into a bowl, add 1/4 tsp saffron.
- Step 5 Rub and knead the ingredients together to make a soft dough.
- Step 6 Roll into smooth smallsized balls without cracks.
- Step 7 For the chashni, heat water, add 2 tbsp sugar powder, and 1 green elaichi in a pan.
- Step 8 Now slowly drop the prepared rasgullas into the simmering liquid.
- Step 9 Cover the pan with a lid and cook for 10 min.
- Step 10 Remove from heat, allow to cool and serve.
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