Recipes · Indian · Desserts
Rasgulla
One serving has 606 kcal and 13 g protein, and at least a fifth of a woman's daily need of cobalamin (75%), riboflavin (65%), phosphorus (49%), calcium (46%), vitamin D (D2 + D3) (34%) and selenium (33%). Ready in 60 minutes.
- Preparation: 40 min
- Cooking: 20 min
- Makes: 1 serving (701 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 400 g Milk, whole
- 8 g Lemon juice
- 90 g Sugar
- 200 g Water
- 3 g Semolina
- 0.2 g Cardamom
Method
- Bring the milk to a boil, then take it off the heat and stir in the lemon juice a little at a time until it curdles into soft white curds with clear, greenish whey.
- Pour through a muslin-lined sieve, rinse the curds briefly under cold water to wash off the lemon taste, then hang to drain for 30 minutes.
- Knead the drained curds with the semolina on a smooth surface for 8-10 minutes until smooth and grain-free, then roll into 3-4 small, crack-free balls.
- Bring the water, sugar and cardamom to a boil in a wide pot to make a light syrup, then slide in the balls, cover and boil briskly for 15 minutes, topping up with a splash of hot water if it gets too thick, until the balls double in size and feel spongy.
- Let the rasgullas cool in the syrup, then chill before serving in some of the syrup.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 606 kcal | 29% |
| Carbohydrates | 112 g | |
| Water | 560 mL | |
| Fiber | 0.2 g | 1% |
| Protein | 13 g | 27% |
| Tryptophan | 0.16 g | |
| Threonine | 0.55 g | |
| Isoleucine | 0.67 g | |
| Leucine | 1.2 g | |
| Lysine | 1.1 g | |
| Methionine | 0.34 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.67 g | |
| Tyrosine | 0.65 g | |
| Valine | 0.84 g | |
| Histidine | 0.39 g | |
| Fat | 13.1 g | |
| Monounsaturated | 3.3 g | |
| Polyunsaturated | 0.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.49 g | |
| Saturated | 7.5 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 40 mg | |
| Calcium | 461 mg | 46% |
| Copper | 0.13 mg | 14% |
| Iron | 0.33 mg | 2% |
| Magnesium | 44.4 mg | 14% |
| Manganese | 0.1 mg | 6% |
| Phosphorus | 341 mg | 49% |
| Potassium | 546 mg | 12% |
| Selenium | 18 µg | 33% |
| Sodium | 181 mg | |
| Zinc | 1.6 mg | 20% |
| Thiamin (vitamin B1) | 0.21 mg | 19% |
| Riboflavin (vitamin B2) | 0.71 mg | 65% |
| Niacin (vitamin B3) | 0.55 mg | 4% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 30% |
| Pyridoxine (vitamin B6) | 0.15 mg | 12% |
| Folate (vitamin B9) | 27.1 µg | 7% |
| Cobalamin (vitamin B12) | 1.8 µg | 75% |
| Choline | 57.6 mg | 14% |
| Vitamin A | 184 µg | 26% |
| Vitamin C | 3.1 mg | 4% |
| Vitamin D (D2 + D3) | 204 IU | 34% |
| Vitamin E | 0.3 mg | 2% |
| Vitamin K | 1.2 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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