Stevia Rasbhari

Soft, spongy chenna balls soaked in a stevia-sweetened rose-cardamom syrup — a guilt-free version of Nepal's most beloved festive sweet.

Festive Nepalese sweet, sugar-free · 50 min · 12 servings · 70 calories

Ingredients

  • 1 litre full-fat milk
  • 3 tbsp lemon juice or white vinegar
  • 4 cups water (for syrup)
  • 2 tbsp Zindagi Stevia Powder
  • ½ tsp cardamom powder
  • 1 tsp rose water
  • 1 tsp all-purpose flour (helps bind)

Method

  1. Make chenna: Bring milk to a boil. Add lemon juice gradually, stirring until curds separate completely. Let sit 1 minute.
  2. Drain: Strain through a muslin cloth. Rinse under cold water to remove sourness. Squeeze out all water and hang for 30 minutes.
  3. Knead: Transfer chenna to a plate. Add flour and knead for 8–10 minutes until completely smooth with no grains.
  4. Shape: Divide into 12 equal portions. Roll into smooth balls — no cracks.
  5. Make syrup: Bring water, Zindagi Stevia Powder, and cardamom to a boil in a wide pot.
  6. Cook rasgulla: Drop chenna balls into the boiling syrup. Cover and cook on medium-high for 15 minutes. They will double in size.
  7. Finish: Add rose water. Let cool in syrup. Refrigerate for 1 hour before serving.

Tip

The key to spongy rasgulla is in the kneading — don't rush it. The dough must be silky smooth before shaping.