Dairy-Free Rasagulla
Indulge in the irresistible sweetness of Dairy-Free Rasagulla, a modern twist on the classic Indian dessert that's entirely plant-based. Crafted from a blend of almond and coconut milk, this recipe offers the same spongy texture and syrupy goodness as traditional rasagullas, but with no dairy involved—perfect for vegans and those with lactose intolerance. The curds are skillfully kneaded into delicate balls and cooked in a fragrant sugar syrup infused with cardamom and rose water, giving each bite a touch of aromatic bliss. With just a few simple steps, you’ll have a stunning dessert that’s as light and refreshing as it is guilt-free. Serve these chilled treats to elevate any festive gathering or enjoy them as a delightful everyday indulgence.
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Recipe Information
Ingredients
- 4 cups Almond milk
- 1 cup Coconut milk
- 2 tablespoons White vinegar
- 2 cups Sugar
- 4 cups Water
- 4 pieces Cardamom pods
- 1 teaspoon Rose water
Instructions
In a large pot, combine the almond milk and coconut milk. Heat the mixture over medium heat until it begins to boil.
Once boiling, remove the pot from the heat and slowly add the white vinegar while stirring continuously to curdle the milk.
After curdling, let it sit for 5 minutes, then pour the mixture through a cheesecloth-lined sieve to separate the curds from the whey.
Rinse the curds under cold water to remove any vinegar taste, then tie the cheesecloth and hang it for about 30 minutes to drain excess water.
Once the curds have drained, transfer them to a clean work surface and knead gently until smooth. This should take about 5 minutes.
Divide the kneaded curds into 12 equal parts and shape each into a smooth ball.
In another pot, combine the sugar and water. Heat until the sugar dissolves completely, then bring to a boil.
Add the cardamom pods to the syrup and gently place the balls into the boiling syrup.
Cover and cook for 20 minutes over medium heat, ensuring the syrup remains at a gentle boil.
After 20 minutes, remove from heat and allow the rasagullas to cool in the syrup for at least 30 minutes.
Once cooled, add the rose water to the syrup and gently stir.
Serve the dairy-free rasagullas chilled, straight from the syrup.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 428.1 g | 156% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 416.8 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1928 mg | 148% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 392 mg | 8% | |
*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.
