Tofu Rose Rasgulla Recipe

Name: Tofu Rose Rasgulla
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Dry Dessert-Alt
Ingredients: 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

20 mins 3 0 1

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

Energy
2.6 gm

Carbohydrate
0.9 gm

Protein
0.2 gm

Total Fat

Ingredients
Step-by-Step
FAQs

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.