Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients

3 cups low fat milk
8 rasgullas , cut into halves
1/4 tsp lemon juice
1 tsp cornflour dissolved in
1 tbsp low-fat milk
4 tsp sugar substitute
a pinch cinnamon (dalchini) powder

For The Garnish
a few strands saffron (kesar)

Method
Soak the rasgullas in water for 1 minute, drain and discard the water.
Repeat step 1 for 4 to 5 times, till all the sugar has been removed from the rasgullas. Keep aside.
Heat the milk in a non-stick pan and add the lemon juice drop-by-drop stirring continuously to get a grainy texture.
Add the cornflour mixture to the milk and mix well. Cook till the mixture thickens.
Add the sugar substitute and cardamom powder, mix well and cook for a minute.
Remove from flame and keep aside to cool.
Add the rasgulla pieces, stir gently and keep refrigerated for at least 1 hour.
Serve chilled garnished with saffron.

Tips
Adding lemon juice drop-by-drop to the milk not only imparts the desired grainy texture but also prevents the milk from curdling.