Vegan Rasmalai

Indulge in the creamy decadence of Vegan Rasmalai, a plant-based twist on the classic Indian dessert that promises to delight your taste buds and impress your guests. This recipe creatively substitutes firm tofu for traditional paneer, forming soft, spongy discs that soak up the luscious cashew milk infused with saffron, cardamom, and a hint of rose water. Enhanced with the crunch of pistachios and almonds, this dairy-free delicacy is not only rich in flavor but also a healthier, vegan-friendly alternative. Ready in just an hour, this chilled treat is perfect for festive occasions, intimate gatherings, or simply as a guilt-free indulgence. Whether you're vegan or looking to explore innovative desserts, this Vegan Rasmalai offers a delightful harmony of tradition and modernity that’s sure to leave a lasting impression.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a large saucepan, heat the cashew milk over medium heat and add the remaining sugar. Allow it to simmer while stirring frequently.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Slice the pistachios and almonds thinly for garnishing.

Step 9

After the tofu discs have absorbed enough flavor, turn off the heat and add rose water. Stir gently.

Step 10

Chill the Vegan Rasmalai in the refrigerator for at least 2 hours before serving.

Step 11

Serve cold, garnished with sliced pistachios and almonds.

Nutrition Facts

Serving size	(1740.8g)

Amount per serving	% Daily Value*
Calories	1750.4

Total Fat 85.0g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 746.3mg	0%
Total Carbohydrate 202.2g	0%
Dietary Fiber 13.0g	0%
Total Sugars 161.9g
Protein 66.0g	0%

Vitamin D 0IU	0%
Calcium 801.4mg	0%
Iron 13.6mg	0%
Potassium 1381.3mg	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: 41.6%

Protein: 14.4%

Carbs: 44.0%