Vegan Rasagulla
Indulge in a dairy-free twist on the classic Indian dessert with this irresistible Vegan Rasagulla recipe. Made with soy milk, this plant-based delight delivers the same soft and spongy texture as its traditional counterpart, while being completely cruelty-free. The recipe combines skillful techniques like curdling soy milk with lemon juice to create vegan chenna, which is then kneaded into perfection and cooked in a fragrant sugar syrup infused with cardamom and rose water. Perfect for vegans and dessert lovers alike, this recipe is easy to follow, takes only 15 minutes of prep time, and yields 10 servings of light, aromatic sweetness. Whether served chilled or at room temperature, these vegan rasagullas are a treat that balances tradition and innovation seamlessly.
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Recipe Information
Ingredients
- 1 liter Soy milk
- 3 tablespoons Lemon juice
- 4 cups Water
- 1.5 cups Sugar
- 4 units Cardamom pods, crushed
- 1 teaspoon Rose water
Instructions
In a large saucepan, bring the soy milk to a boil over medium heat.
Once the milk starts boiling, reduce the heat and add the lemon juice. Stir gently and you will notice the milk starting to curdle. The curdling process should happen within 2-3 minutes.
Once the greenish whey separates completely, remove from the heat and strain through a muslin cloth or fine sieve to collect the curdled milk solids (vegan chenna). Rinse the chenna under cold water to remove any sourness from the lemon juice.
Tie the muslin cloth containing the chenna and hang it for 30 minutes to remove excess water. The chenna should be slightly moist but not too wet.
After 30 minutes, untie the cloth and place the chenna on a clean surface. Knead the chenna with the palm of your hand for about 10 minutes until it becomes smooth and pliable. It should form a soft dough.
Divide the chenna into small equal portions and roll them into smooth balls without any cracks. You should get about 10-12 balls.
In a large pot, combine the sugar and water, and bring to a boil over medium heat. Add the crushed cardamom pods to the syrup for flavor.
Once the sugar syrup starts boiling, gently drop the chenna balls into the syrup. Cover the pot with a lid and let it boil on medium heat for about 20 minutes. The chenna balls will expand nearly double in size.
After 20 minutes, check for doneness by pressing a rasagulla gently—if it springs back, it is done.
Turn off the heat and allow the rasagullas to cool in the syrup. Add rose water to the syrup and set aside until the rasagullas are fully cooled and soaked with flavors.
Serve the vegan rasagullas chilled or at room temperature. Enjoy the delightful and aromatic flavors!
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 318.4 g | 116% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 306.4 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1113 mg | 86% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1745 mg | 37% | |
*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.
