Dairy-Free Rasgulla
Indulge in the delicate sweetness of Dairy-Free Rasgulla, a vegan twist on the beloved Indian dessert. This recipe swaps traditional dairy milk for creamy almond milk, creating perfectly soft and spongy rasgullas that are completely plant-based. With a touch of rose water and the warm, aromatic notes of cardamom, these bite-sized treats are simmered in a fragrant sugar syrup for a melt-in-your-mouth finish. Perfect for those who follow a dairy-free lifestyle or are looking to explore innovative Indian desserts, this easy-to-make recipe is sure to impress. Serve them chilled for a refreshingly light dessert that’s as elegant as it is delicious.
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Ingredients
- 1000 ml Almond milk
- 3 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 250 grams Granulated sugar
- 600 ml Water
- 1 teaspoon Rose water
- 4 pods Cardamom pods
Directions
Step 1
Pour the almond milk into a large pot and bring it to a boil over medium heat. Stir occasionally to prevent it from sticking.
Step 2
Once the almond milk reaches a gentle boil, reduce the heat to low and add the lemon juice gradually while stirring continuously.
Step 3
Continue to stir until the milk curdles and separates into curds and whey.
Step 4
Line a colander with a muslin cloth or a fine cheesecloth and place it over a bowl. Pour the curdled milk through the cloth to strain the whey.
Step 5
Rinse the curds under cold running water to remove the lemon flavor, then squeeze out as much water as possible.
Step 6
Transfer the curds to a clean surface, sprinkle with cornstarch, and knead until you have a smooth, pliable dough. This should take about 5-7 minutes.
Step 7
Divide the dough into small, smooth balls about the size of a grape. Ensure there are no cracks.
Step 8
In another pot, combine sugar and water, and bring it to a boil, stirring until the sugar dissolves completely.
Step 9
Add the cardamom pods and rose water to the syrup, then gently add the rasgulla balls.
Step 10
Cover and cook on medium heat for 15 minutes, ensuring the syrup remains bubbling and boiling. The rasgullas will double in size.
Step 11
Once cooked, let the rasgullas cool in the syrup. Remove the cardamom pods before serving.
Step 12
Refrigerate for a few hours before serving to enhance the flavor and texture.
Nutrition Facts
| Serving size | (1956.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1469.1 |
| Total Fat 12.5g | 0% |
| Saturated Fat 1.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 598.1mg | 0% |
| Total Carbohydrate 345.0g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 323.1g | |
| Protein 6.2g | 0% |
| Vitamin D 330.0IU | 0% |
| Calcium 1703.2mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 396.0mg | 0% |
Source of Calories