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.
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Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.
Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA.
Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks