Name: Diet Rajbhog recipe by Sadhana Saxena at BetterButter
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 4
Ingredients: Ingredients for Raj bhog :; Fresh Raw Pure Cow Milk -1 Liter; Lemon Juice - 2 Tbsp (Mixed with 2 tbsp water); 1 tbsp coconut flour; To make sugar syrup:; Water (9 cups); Sugar free stevia - 100% natural (20 gms); Saffron Strands (1 pinch); 1/4th tbsp cardamom powder; For garnishing :; Saffron standard ( 1pinch) with milk.

Instructions

Heat the milk in a pan stirring regularly till it gets a boil. Shut off the flame, and let it cool for a minute.
Put the lemon juice in milk and keep it running continuously with a spoon.Keep stirring it with a spoon until the milk starts to become chenna.
As soon as the milk becomes chhana, filter it in clean muslin cloth.pour cold water over the chenna So that it cools down and all of its acidic test go away.
Squeeze the water of china in to the muslin cloth.Tie it somewhere like on drawer handle and let the whey drip and excess moisture leave out for 30 minutes.
In a deep and wide pan add in 9 cups of water along with the sugar free substitute. Heat it until it starts boiling.
Once the chenna has been dripping the moisture for 30 minutes,take it out in a vessel.There needs to be a little bit of moisture in the chenna, but it should not be wet either.
Nead the chena with hand till it turns out smooth texture.
Now add 1 tbsp of coconut flour.If the dough after mixed coconut flour becomes more dry, add some drops of chena water in it.
Knead further for 5 more minutes or until a soft dough is formed.
Divide the chenna into equal sized balls.
Make a round ball without any cracks.
Put all the balls in boiling sugar syrup,and put cardamom powder and saffron in it. Cover it for 5 minutes.
After 5 minutes, take the lid off and cook for another 10 minutes.Make sure the syrup if continuously boiling, adjust the flame accordingly.
After 15 minutes, when rasgulla is ready to cook well, take it out in a bowl and put some sugar syrup in it.
Boil the remaining syrup for another 5 minutes and then pour all together to the bowl.
Let it cool to room temperature then refrigerate.
8 hours later, take out the rajbhog from the fridge and garnish with pistachios and saffron and enjoy the cool, sweet low calorie rajbhog.:blush:

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