Tofu Rasgulla

0 20 mins 3 Servings

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Rasgulla, also known as Rasagola, is an authentic syrupy dessert popular in West Bengal. These tofu rasgullas are a lactose-intolerant as well as a vegan-friendly version of this famous Rasgulla.

Nutritional info

18.22 kcal

Nutritional Distribution

Carbohydrate 2.28 gm
Protein 0.52 gm
Fat 0.13 gm
Fiber 0.00 gm

Ingredients

Soy Milk

1 Cup(208.0 ml) Soy Milk

Water

100 Ml(100.0 ml) Water

Kesar

1/4 Tsp(0.17 gm) Kesar

Lemon Juice

1 Tsp(4.0 ml) Lemon Juice

Green Elaichi

1 Number(0.23 gm) Green Elaichi

Sugar

2 Powder Tbsp(22.0 gm) Sugar

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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 1/4th tsp kesar strands
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, 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