Sweets are part of every Bengali celebration, and the rasgulla has a place of its own among them. For those careful about blood sugar, Barta24's lifestyle desk has given a recipe for making rasgulla at home with stevia or another suitable sugar substitute instead of sugar.
Ingredients: 1 cup fresh chhana (cottage cheese), 1 teaspoon stevia or a suitable sugar substitute, 1 teaspoon flour, half a teaspoon semolina, a little ground cardamom, a pinch of baking powder, and 3 cups of water.
Prepare and knead the chhana: drain it well, because too much water makes it hard for the balls to hold their shape. Knead it in a bowl with the heel of your hand until smooth; smooth chhana makes soft rasgulla. Then mix in the flour, semolina, cardamom and baking powder.
Shape and boil: roll the mixture into small balls of equal size with no cracks on the surface. Bring the three cups of water to the boil, gently drop in the balls, cover and cook on medium heat for 30 to 35 minutes. When they swell, check that they are cooked through.
Syrup and soaking: in another pan, mix the sugar substitute with water to make a lightly sweet syrup; with stevia, follow the packet's directions for the amount. Soak the cooked rasgulla in the syrup for a few hours so the sweetness goes right through.
The recipe comes with a caution: rasgulla made without sugar is not entirely free of carbohydrate, since chhana and the other ingredients contain it. People with diabetes should keep to small portions and, if needed, ask a doctor or nutritionist.
Photo: Nupur Das Gupta / Wikimedia Commons (CC BY 2.0)
Source: Barta24
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