Vegan Rasagulla
Indulge in the guilt-free decadence of Vegan Rasagulla, a plant-based twist on the classic Indian dessert that's every bit as soft, spongy, and syrupy as the original. Made with creamy soy milk and curdled to perfection using zesty lemon juice, this dairy-free version captures the essence of traditional rasagulla while being entirely vegan-friendly. Infused with the warm, aromatic flavors of crushed cardamom and a fragrant hint of rose water, each bite is a delicate explosion of taste and texture. With a straightforward preparation process and a low cooking time, this delectable sweet treat is perfect for impressing guests or satisfying your own dessert cravings. Serve these chilled delights at festive gatherings or enjoy them as a refreshing end to a hearty meal – no one will guess they're vegan!
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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
Directions
Step 1
In a large saucepan, bring the soy milk to a boil over medium heat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Divide the chenna into small equal portions and roll them into smooth balls without any cracks. You should get about 10-12 balls.
Step 7
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.
Step 8
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.
Step 9
After 20 minutes, check for doneness by pressing a rasagulla gently—if it springs back, it is done.
Step 10
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.
Step 11
Serve the vegan rasagullas chilled or at room temperature. Enjoy the delightful and aromatic flavors!
Nutrition Facts
| Serving size | (2343.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1621.1 |
| Total Fat 23.3g | 0% |
| Saturated Fat 3.5g | 0% |
| Polyunsaturated Fat 11.9g | |
| Cholesterol 0mg | 0% |
| Sodium 383.9mg | 0% |
| Total Carbohydrate 318.4g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 306.4g | |
| Protein 37.5g | 0% |
| Vitamin D 288.8IU | 0% |
| Calcium 1112.9mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 1745.1mg | 0% |
Source of Calories