A quaint Indian sweet dessert, tofu rose rasgullas is aromatic, sweet and flavourful. It boosts energy, is a good source of protein, and makes a good choice for vegans and lactose intolerant people.
Nutrition Information per serve
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24.9 kcal
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2.6 gm
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0.9 gm
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0.2 gm
- Ingredients
- Step-by-Step
- FAQs
To make rose rasgullas, add 2 cups of soy milk in a pan, let it boil.
Add 1 tsp lemon juice and stir it continuously to let the milk Nestlé A+ Curdle.
Mix well, remove from heat, and strain the Nestlé A+ Curdled milk using a muslin cloth to drain out the whey.
Transfer the paneer into a bowl, add 1 tbsp chopped rose petals.
Rub and knead the ingredients together to make a soft dough.
Roll into smooth smallsized balls without cracks.
For the chashni, heat water, 1 tbsp sugar powder, 1 tbsp rose syrup and 1 green elaichi in a pan.
Now, slowly drop the prepared rasgullas into the simmering liquid.
Cover the pan with a lid and cook for 10 min.
Remove from heat, allow to cool and serve.