
Tofu Rose Rasgulla
0 20 mins 3 Servings
Tofu Rose Rasgulla is a light and innovative take on the classic Bengali sweet, featuring soft, spongy tofu balls infused with delicate rose essence. This refreshing dessert is soaked in fragrant rose syrup, offering a delightful blend of flavors and textures.
Nutritional info
Per Serving: 1 Number - 35.0 gm
25 kcal
Nutritional Distribution
- Carbohydrate 2.55 gm
- Protein 0.85 gm
- Fat 0.21 gm
- Fiber 0.00 gm
Ingredients

Soy Milk
2 Cup (416.32 ml)

Rose Petals
1 Chopped Tbsp (2.57 gm)

Rose Syrup
1 Tbsp (16.54 ml)

Lemon Juice
1 Tsp (4.08 ml)

Green Elaichi
1 Number (0.23 gm)

Sugar
1 Powder Tbsp (11.1 gm)

Water
As Required (100.0 ml)
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Steps
Recipes Steps
-
- Step 1 To make rose rasgullas, add 2 cups of 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 tbsp chopped rose petals.
- Step 5 Rub and knead the ingredients together to make a soft dough.
- Step 6 Roll into smooth smallsized balls without cracks.
- Step 7 Give a Nestle Twist by adding pistachios.
- Step 8 For the chashni, heat water, add1 tbsp sugar powder, 1 tbsp rose syrup and 1 green elaichi in a pan.
- Step 9 Now, slowly drop the prepared rasgullas into the simmering liquid.
- Step 10 Cover the pan with a lid and cook for 10 min.
- Step 11 Remove from heat, allow to cool and serve.
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