Dairy-Free Rasgulla
Indulge in the delightful charm of Dairy-Free Rasgulla, a vegan twist on the classic Bengali dessert. Crafted with almond milk instead of traditional dairy, this recipe is perfect for those seeking plant-based options without compromising on flavor. The curdled almond milk, combined with a touch of cornstarch, forms smooth and soft dumplings that soak up a fragrant sugar syrup infused with rose water and cardamom. Easy to prepare with just 30 minutes of prep and 20 minutes of cooking, this recipe yields 12 servings of irresistibly spongy goodness. Whether you’re catering to dietary restrictions or simply exploring new culinary horizons, these dairy-free rasgullas offer a luscious, melt-in-your-mouth experience that’s sure to impress. Serve chilled for a refreshing treat that blends tradition with innovation!
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Recipe Information
Ingredients
- 1000 ml Almond milk
- 3 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 250 grams Granulated sugar
- 600 ml Water
- 1 teaspoon Rose water
- 4 pods Cardamom pods
Instructions
Pour the almond milk into a large pot and bring it to a boil over medium heat. Stir occasionally to prevent it from sticking.
Once the almond milk reaches a gentle boil, reduce the heat to low and add the lemon juice gradually while stirring continuously.
Continue to stir until the milk curdles and separates into curds and whey.
Line a colander with a muslin cloth or a fine cheesecloth and place it over a bowl. Pour the curdled milk through the cloth to strain the whey.
Rinse the curds under cold running water to remove the lemon flavor, then squeeze out as much water as possible.
Transfer the curds to a clean surface, sprinkle with cornstarch, and knead until you have a smooth, pliable dough. This should take about 5-7 minutes.
Divide the dough into small, smooth balls about the size of a grape. Ensure there are no cracks.
In another pot, combine sugar and water, and bring it to a boil, stirring until the sugar dissolves completely.
Add the cardamom pods and rose water to the syrup, then gently add the rasgulla balls.
Cover and cook on medium heat for 15 minutes, ensuring the syrup remains bubbling and boiling. The rasgullas will double in size.
Once cooked, let the rasgullas cool in the syrup. Remove the cardamom pods before serving.
Refrigerate for a few hours before serving to enhance the flavor and texture.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 345.0 g | 125% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 323.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1703 mg | 131% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 396 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.
