Dairy-Free Rasagulla
Indulge in the soft, spongy sweetness of Dairy-Free Rasagulla, a delightful vegan twist on the iconic Indian dessert! This plant-based version replaces traditional milk with a creamy blend of almond and coconut milk, curdled to perfection using white vinegar. The tender rasagullas are simmered in a fragrant sugar syrup infused with aromatic cardamom and a delicate hint of rose water, delivering the same melt-in-your-mouth experience as the classic. Perfect for festive occasions or satisfying your sweet tooth, this lactose-free treat is prepared in just 20 minutes of hands-on effort and is sure to impress vegans and non-vegans alike. Serve these tender, chilled delights straight from the syrup for a showstopping dessert everyone will love!
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Ingredients
- 4 cups Almond milk
- 1 cup Coconut milk
- 2 tablespoons White vinegar
- 2 cups Sugar
- 4 cups Water
- 4 pieces Cardamom pods
- 1 teaspoon Rose water
Directions
Step 1
In a large pot, combine the almond milk and coconut milk. Heat the mixture over medium heat until it begins to boil.
Step 2
Once boiling, remove the pot from the heat and slowly add the white vinegar while stirring continuously to curdle the milk.
Step 3
After curdling, let it sit for 5 minutes, then pour the mixture through a cheesecloth-lined sieve to separate the curds from the whey.
Step 4
Rinse the curds under cold water to remove any vinegar taste, then tie the cheesecloth and hang it for about 30 minutes to drain excess water.
Step 5
Once the curds have drained, transfer them to a clean work surface and knead gently until smooth. This should take about 5 minutes.
Step 6
Divide the kneaded curds into 12 equal parts and shape each into a smooth ball.
Step 7
In another pot, combine the sugar and water. Heat until the sugar dissolves completely, then bring to a boil.
Step 8
Add the cardamom pods to the syrup and gently place the balls into the boiling syrup.
Step 9
Cover and cook for 20 minutes over medium heat, ensuring the syrup remains at a gentle boil.
Step 10
After 20 minutes, remove from heat and allow the rasagullas to cool in the syrup for at least 30 minutes.
Step 11
Once cooled, add the rose water to the syrup and gently stir.
Step 12
Serve the dairy-free rasagullas chilled, straight from the syrup.
Nutrition Facts
| Serving size | (2611.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2117.8 |
| Total Fat 13.5g | 0% |
| Saturated Fat 1.4g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 0mg | 0% |
| Sodium 618.8mg | 0% |
| Total Carbohydrate 492.7g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 484.1g | |
| Protein 5.6g | 0% |
| Vitamin D 312.3IU | 0% |
| Calcium 1652.6mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 576.6mg | 0% |
Source of Calories