High Protein Rasagulla

Indulge in a guilt-free twist on a classic Indian dessert with this High Protein Rasagulla recipe! Perfectly soft and spongy, these protein-packed treats are crafted by blending creamy homemade chenna with unflavored or vanilla whey protein powder, making them a decadent yet nutritious option for fitness enthusiasts and dessert lovers alike. Infused with delicate notes of cardamom and rosewater, and gently simmered in a light sugar syrup, these rasagullas strike the perfect balance between traditional flavor and modern health-conscious eating. Ready in just over an hour and an excellent source of protein, they’re perfect as a post-workout snack or an impressive make-ahead dessert for gatherings. Serve these chilled delights and let their melt-in-your-mouth texture steal the show!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 15

Ingredients

• 1 liter Full cream milk
• 2 tablespoons Lemon juice
• 30 grams Whey protein powder (unflavored or vanilla)
• 3 cups Water
• 1.5 cups Sugar
• 0.5 teaspoons Cardamom powder
• 1 teaspoon Rosewater (optional for flavor)

Directions

Step 1

Boil the milk in a large pot over medium heat. Stir occasionally to prevent it from sticking to the bottom.

Step 2

Once the milk comes to a boil, remove it from heat and let it cool slightly for 2-3 minutes.

Step 3

Add the lemon juice gradually and stir gently. The milk will curdle, and you'll see the whey separating from the chenna (curds).

Step 4

Place a muslin cloth over a colander and pour the curdled milk through it. Rinse the chenna under cold water to remove the taste of lemon.

Step 5

Gather the muslin cloth and squeeze out excess water. Hang the cloth for 30 minutes to drain completely without drying the chenna.

Step 6

Once drained, take the chenna in a large bowl and add the whey protein powder.

Step 7

Knead the mixture gently but firmly for 8-10 minutes until it becomes smooth and forms a dough-like consistency.

Step 8

Divide the dough into small, equal-sized balls (about 15) and ensure there are no cracks.

Step 9

In a wide pan, combine water and sugar to make the syrup. Bring it to a boil and then simmer for about 5-6 minutes until the sugar dissolves completely.

Step 10

Add cardamom powder and rosewater to the sugar syrup. Gently add the chenna balls to the boiling syrup.

Step 11

Cover the pan with a lid and cook the rasagullas on medium heat for 15-20 minutes. They should double in size.

Step 12

Once cooked, switch off the heat and let them cool in the syrup for a few hours or overnight for the best results.

Step 13

Serve the rasagullas chilled, garnished with a sprinkle of cardamom powder if desired.

Nutrition Facts

Serving size	2085.4 grams (2085.4g)

Amount per serving	% Daily Value*
Calories	1944

Total Fat 34.90g	45%
Saturated Fat 21.00g	105%
Polyunsaturated Fat 0.00g
Cholesterol 108mg	36%
Sodium 477mg	21%
Total Carbohydrate 352.90g	128%
Dietary Fiber 0.50g	2%
Total Sugars 350.40g
Protein 57.00g	114%

Vitamin D 508IU	2541%
Calcium 1284mg	99%
Iron 1mg	3%
Potassium 1520mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.1%

Protein: 11.7%

Carbs: 72.3%