Vegan Rasmalai
Indulge in the delightful world of Vegan Rasmalai, a plant-based twist on the traditional Indian dessert. This recipe transforms firm tofu into soft, spongy discs reminiscent of rasgullas, delicately soaked in a luscious homemade cashew milk infused with saffron, cardamom, and rose water. Prepared with a balance of simplicity and elegance, it’s a dairy-free masterpiece ideal for serving at festive gatherings or simply treating yourself. With sliced pistachios and almonds as garnishes, every bite promises a fusion of rich flavors and creamy textures. Ready in under an hour and chilled to perfection, this vegan dessert is a guilt-free yet indulgent experience made for modern palates.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 100 grams Cashew nuts
- 1000 ml Water
- 150 grams Sugar
- 0.25 teaspoon Saffron strands
- 0.5 teaspoon Cardamom powder
- 20 grams Pistachios
- 20 grams Almonds
- 1 teaspoon Rose water
- 2 tablespoons Vinegar
Instructions
Drain the tofu and press it under a heavy object for about 10 minutes to remove excess water. Crumble the tofu finely with clean hands or a fork.
For the vegan rasgullas, combine the crumbled tofu with 2 tablespoons of sugar in a mixing bowl. Knead the mixture until it becomes smooth and can be shaped into small, flat discs. You should get about 12 discs. Set aside.
Soak the cashew nuts in hot water for at least 20 minutes. Drain and blend them with 500 ml water until completely smooth to make cashew milk.
In a large saucepan, heat the cashew milk over medium heat and add the remaining sugar. Allow it to simmer while stirring frequently.
Add the saffron strands and cardamom powder to the simmering cashew milk for flavor and fragrance. Continue simmering until it slightly thickens. This will take about 10 minutes.
In another pot, bring 500 ml water to a boil and add the vinegar. Gently drop the tofu discs into the boiling water. Allow them to cook for 5-7 minutes. They should float to the top.
Carefully remove the tofu discs with a slotted spoon and immerse them in the cashew milk mixture. Let them soak in the flavorful milk for at least 15 minutes.
Slice the pistachios and almonds thinly for garnishing.
After the tofu discs have absorbed enough flavor, turn off the heat and add rose water. Stir gently.
Chill the Vegan Rasmalai in the refrigerator for at least 2 hours before serving.
Serve cold, garnished with sliced pistachios and almonds.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 161.9 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 801 mg | 62% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1381 mg | 29% | |
*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.
