Vegan Ras Malai
Indulge in a plant-based twist on the traditional Indian dessert with this flavorful Vegan Ras Malai recipe! Featuring extra firm tofu as a dairy-free alternative to paneer, this dish is simmered in a rich almond milk sauce delicately infused with saffron, cardamom, and rose water, offering a truly authentic taste. Sweetened with sugar and garnished with chopped pistachios and slivered almonds, this recipe delivers all the creaminess and aromatic depth of the classic dessert without any animal products. Perfectly chilled, it makes for a luxurious treat ideal for festive occasions or as a decadent finale to your meal. Ready in just an hour, this vegan adaptation of Ras Malai is both innovative and delicious, appealing to vegans and dessert-lovers alike!
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 4 cups Almond milk
- 1 cup Sugar
- 2 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 1 teaspoon Rose water
- 10 strands Saffron strands
- 1 teaspoon Cardamom powder
- 2 tablespoons Pistachios, chopped
- 2 tablespoons Almonds, slivered
Instructions
Start by preparing the tofu paneer. Press the extra firm tofu to remove excess water. Wrap the tofu in a clean kitchen towel and place a heavy object on top for at least 15 minutes.
Once pressed, crumble the tofu into a large mixing bowl. Add lemon juice and cornstarch to the tofu and mix well to create a dough-like consistency.
Divide the tofu mixture into small, equal parts and shape them into flattened discs about 1.5 inches in diameter.
In a separate large saucepan, bring 2 cups of water to a gentle boil. Carefully add the tofu discs to the boiling water. Cook for about 10 minutes, or until they have firmed up slightly.
Carefully remove the tofu discs from the water and place them on a plate lined with a paper towel. Set aside.
In another large pan, heat the almond milk over medium heat. Let it come to a simmer, but do not let it boil over.
Add the sugar to the almond milk, stirring continuously until it dissolves completely.
Infuse the almond milk with saffron strands and cardamom powder. Let it simmer for another 10 minutes, stirring occasionally.
Add the rose water to the almond milk mixture for an aromatic touch.
Gently place the tofu discs into the almond milk, ensuring they are submerged. Let them simmer in the milk sauce for about 10 minutes. This allows the discs to absorb the flavors.
Turn off the heat and let the Vegan Ras Malai cool to room temperature.
Transfer to a serving dish and garnish with chopped pistachios and slivered almonds.
Chill the Vegan Ras Malai in the refrigerator for at least 2 hours before serving to allow the flavors to meld and to serve it cold.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 272.8 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 4376 mg | 337% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1625 mg | 35% | |
*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.
