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Tofu Rose Rasgulla Recipe

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

  • 24.9 kcal
  • 2.6 gm
  • 0.9 gm
  • 0.2 gm
    Total Fat
1 Chopped Tbsp(3.0 gm) Rose Petals
1 Tbsp(17.0 ml) Rose Syrup
1 Cup(416.0 ml) Soy Milk
100 Ml(100.0 ml) Water
1 Tsp(4.0 ml) Lemon Juice
1 Number(0.23 gm) Green Elaichi
2 Powder Tbsp(11.0 gm) Sugar
  • 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.

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