Vegan Rasgulla
Indulge in the irresistible sweetness of Vegan Rasgulla, a dairy-free take on the classic Indian dessert that’s perfect for everyone to enjoy. This recipe transforms almond milk into soft, spongy vegan paneer balls, which are delicately cooked in a fragrant cardamom-infused sugar syrup. Enhanced with hints of rose water and garnished with pistachios, these plant-based rasgullas are as delightful as their traditional counterpart, offering a unique spin on a beloved treat. With only 30 minutes of prep time and straightforward techniques like curdling almond milk with lemon juice, this recipe is accessible and beginner-friendly. Perfect for festive gatherings or simply satisfying your sweet tooth, Vegan Rasgulla is a must-try—bringing indulgence and innovation together in one bowl.
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Recipe Information
Ingredients
- 1 liter Almond milk
- 2 tablespoons Lemon juice
- 2 tablespoons Coconut flour
- 1 tablespoon Cornstarch
- 2 cups Sugar
- 4 cups Water
- 1 teaspoon Rose water
- 3 Cardamom pods
- 2 tablespoons Pistachios (optional, for garnish)
Instructions
Begin by making the vegan paneer. Heat the almond milk over medium heat until it comes to a boil. Turn off the heat.
Gradually add lemon juice to the hot almond milk, stirring slowly. The milk will curdle and separate into vegan paneer curds and whey.
Once the milk has fully curdled, strain the mixture using a muslin cloth or a very fine sieve to collect the curds, leaving the whey behind.
Rinse the curds under cold water to remove the lemon's acidity taste and then wring out the muslin cloth to remove excess water. Leave the curds to hang for about 20 minutes to drain completely.
Transfer the drained curds to a mixing bowl. Add coconut flour and cornstarch and knead the mixture into a smooth dough; this may take about 5-10 minutes.
Divide the dough into equal portions and roll each into smooth, small balls, roughly the size of a marble. Ensure there are no cracks.
In a large pot, combine water and sugar. Heat the mixture over medium heat until the sugar dissolves completely, and add the cardamom pods.
Bring the syrup to a boil and carefully drop the paneer balls into the boiling syrup. The syrup should be rolling at a gentle but consistent boil.
Cover the pot partially with a lid, allowing a place for steam to escape, and cook the rasgullas for about 20 minutes on medium heat. Make sure they have enough space to expand, stirring gently once or twice.
Once the rasgullas have doubled in size and are spongy, remove them from the heat. Add the rose water.
Let the rasgullas cool in the syrup and then refrigerate them for at least 3 hours or overnight.
Serve chilled, garnished with chopped pistachios, if desired.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 427.0 g | 155% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 402.9 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 395 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.
