Food
Sugarfree Rasgulla By Chef Raveer Brar
By Chef Raveer Brar, 19 Oct, 2019
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients
250 gms paneer (cottage cheese)
½ cup stevia
For garnish:
2 tsp dry fruits, chopped
Few rose petals
Preparation
- Mash the paneer using your palm until it becomes smooth and achieves chena like consistency.
- Boil water in a pressure cooker.
- Make small balls out of the prepared chena. Drop it in the boiling water. Add stevia and cover with the lid. Cook for 10- 12 minutes.
- Remove the hot rasgullas in a bowl along with its syrup. Garnish with chopped dry fruits and rose petals and serve.
MORE Food ARTICLES
Assemble the cheesecake and crust mix to your desired presentation.
Serve Tofu hot over steamed jasmine rice and garnish with roasted peanuts and fresh green onion.
Serve the soup hot in bowls and garnish with crispy kale and reserved roasted cauliflower flowerets.
Serve the mushroom ragu hot with pan seared polenta and red pepper sauce.
Drizzle with the pesto and the olive oil, and then another sprinkle of salt and pepper. Serve immediately or refrigerate, and serve chilled.
A simple yet fabulous adaptation of a popular crab dish from Kerala.
