Vegan Rasgulla

Indulge in the delicate sweetness of Vegan Rasgulla, a plant-based twist on the classic Indian dessert! This recipe uses creamy almond milk to create soft, pillowy, dairy-free paneer balls that are simmered to perfection in a fragrant sugar syrup infused with cardamom and rose water. The addition of coconut flour and cornstarch ensures a tender texture, while a garnish of chopped pistachios adds a delightful crunch. Perfectly spongy and irresistibly flavorful, these chilled vegan treats are ideal for festive celebrations or a luxurious dessert any day of the week. With only 30 minutes of preparation and natural, simple ingredients, this recipe proves that traditional indulgence can easily meet modern dietary needs without compromising on flavor.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

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)

Directions

Step 1

Begin by making the vegan paneer. Heat the almond milk over medium heat until it comes to a boil. Turn off the heat.

Step 2

Gradually add lemon juice to the hot almond milk, stirring slowly. The milk will curdle and separate into vegan paneer curds and whey.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Divide the dough into equal portions and roll each into smooth, small balls, roughly the size of a marble. Ensure there are no cracks.

Step 7

In a large pot, combine water and sugar. Heat the mixture over medium heat until the sugar dissolves completely, and add the cardamom pods.

Step 8

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.

Step 9

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.

Step 10

Once the rasgullas have doubled in size and are spongy, remove them from the heat. Add the rose water.

Step 11

Let the rasgullas cool in the syrup and then refrigerate them for at least 3 hours or overnight.

Step 12

Serve chilled, garnished with chopped pistachios, if desired.

Nutrition Facts

Serving size	(1444.6g)

Amount per serving	% Daily Value*
Calories	1829.1

Total Fat 12.5g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 53.4mg	0%
Total Carbohydrate 427.0g	0%
Dietary Fiber 10.0g	0%
Total Sugars 402.9g
Protein 7.6g	0%

Vitamin D 0.3IU	0%
Calcium 112.3mg	0%
Iron 2.6mg	0%
Potassium 394.8mg	0%

*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.

Source of Calories

Fat: 6.1%

Protein: 1.6%

Carbs: 92.3%