Rasmalai is a popular Indian dessert made with sweet, spongy balls of paneer soaked in a sweet, flavored milk syrup. This vegan version uses homemade rasgulla made with almond milk and a fragrant almond milk syrup to create a deliciously creamy and indulgent dessert.
Vegan Rasmalai
Course: Vegan dessertsCuisine: IndianDifficulty: Medium12
servings15
minutes30
minutes92
kcalIngredients
- For the Rasgulla
1 liter unsweetened almond milk
1/4 cup lemon juice
1/4 cup all-purpose flour
1/2 tsp baking powder
2 cups water
1 cup sugar
2 cardamom pods
- For the Ras (syrup)
3 cups unsweetened almond milk
1/2 cup sugar
1/2 tsp ground cardamom
Directions
- To make the Rasgulla, heat the almond milk in a heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring occasionally to prevent scorching.
- Once the milk has boiled, turn off the heat and slowly add the lemon juice. The milk will curdle and the whey will separate from the curd. Let the mixture sit for 5-10 minutes until the curd has fully separated from the whey.
- Strain the mixture through a cheesecloth-lined sieve, squeezing out as much liquid as possible. You should be left with a solid mass of curd.
- In a separate bowl, mix together the all-purpose flour and baking powder. Add the curd to the flour mixture and knead gently until it comes together into a smooth dough.
- Divide the dough into small balls, about the size of a golf ball. Set aside.
- In a large pot, combine the water, sugar, and cardamom pods. Bring to a boil, stirring until the sugar has dissolved.
- Add the balls of dough to the boiling sugar syrup, one at a time. Cover the pot and let the balls cook for about 15 minutes. They will double in size and become spongy.
- Remove from heat and let the rasgulla cool in the syrup for 30 minutes to 1 hour.
- To make the Ras (syrup), combine the almond milk, sugar, and ground cardamom in a saucepan. Bring to a boil and then reduce heat to low. Let the mixture simmer for 20-25 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded together.
- 10.tOnce the rasgulla have cooled, gently remove them from the syrup and squeeze out any excess syrup.
- 11.tAdd the rasgulla to the prepared syrup and let them soak for at least 1 hour before serving.
Notes
- Make sure to use unsweetened almond milk for both the rasgulla and the ras to avoid an overly sweet dessert.
- Knead the dough for the rasgulla gently, as over-kneading can result in tough balls.
- Let the rasgulla cool completely in the syrup to ensure that they absorb as much of the syrup as possible.
- The syrup for the ras can be made ahead of time and stored in the refrigerator until ready to use.
- Garnish with slivered almonds or chopped pistachios for an extra crunch and flavor.
Alterations and Modifications
Variations for Vegan Rasmalai
- Vegan Rasmalai with Rose Flavor: Add a few drops of rose essence to the sugar syrup to give a fragrant floral twist to the recipe.
- Vegan Rasmalai with Saffron: Add a pinch of saffron to the sugar syrup to give a beautiful yellow color and a unique flavor to the recipe.
- Vegan Rasmalai with nuts: Top the rasmalai with chopped almonds, pistachios or cashews for a crunchy texture and nutty flavor.
Gluten-Free
Substitute the all-purpose flour with a gluten-free flour blend and ensure that all other ingredients are certified gluten-free.
Oil Substitutions
Substitute the canola oil with coconut oil for a slightly different flavor.
Sugar Substitutions
Substitute the sugar with a vegan sweetener such as maple syrup or agave nectar. However, note that the taste and texture may differ slightly.
Cooking Methods
- Instant Pot Method: Add the rasmalai balls and sugar syrup to the Instant Pot and cook on high pressure for 7-8 minutes. Once done, release the pressure naturally and let the rasmalai cool before adding them to the milk mixture.
- Stovetop Method: Add the rasmalai balls to a pot of boiling water and cook for 8-10 minutes or until they float to the top. Remove them from the water and let them cool before adding them to the milk mixture.
Storage
- Refrigerate the rasmalai in an airtight container for up to 3 days.
- For longer storage, freeze the rasmalai in an airtight container for up to 1 month.
- Note: These cooking methods and storage instructions may slightly alter the taste and texture of the final recipe.
Complete Nutrition Information
Nutrition Facts
12 servings per container
- Amount Per ServingCalories92
- % Daily Value *
- Total Fat
2g
4%
- Saturated Fat 0.5g 3%
- Sodium 38mg 2%
- Total Carbohydrate
17g
6%
- Sugars 14g
- Protein 2g 4%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions (FAQs)
Is it possible to make vegan rasmalai without soy milk?
Yes, you can substitute soy milk with any other plant-based milk of your choice, such as almond milk, cashew milk or coconut milk. Keep in mind that the taste and texture may vary slightly.
Can I use store-bought paneer instead of making it from scratch?
No, store-bought paneer is usually made with dairy milk and is not vegan. However, you can try making vegan paneer with tofu or another dairy-free alternative.
Can I make rasmalai in advance for a party?
Yes, you can make rasmalai in advance and store it in the refrigerator or freezer. Just make sure to store it in an airtight container and follow the storage instructions mentioned in the recipe.
How can I ensure that the rasmalai balls are soft and spongy?
To ensure soft and spongy rasmalai balls, make sure to knead the dough well and keep it smooth without any cracks. Also, make sure to cook the rasmalai balls on low to medium heat, as high heat can cause them to break or become dense.
Can I make vegan rasmalai gluten-free?
Yes, you can substitute all-purpose flour with gluten-free flour such as rice flour or almond flour. However, keep in mind that the texture and taste may differ slightly.
