Even though there’s a myriad of vegan desserts on the internet, Indian Mithai isn’t getting the deserved attention. Since I went vegan in 2019, I haven’t had Rasmalai or Gulab Jamun. How sad is that! Just because we’re vegan, we shouldn’t be deprived of all that goodness.
That’s precisely why we’ve come up with a recipe that will wow you! This rasmalai is soft & fluffy and has that signature melt-in-the-mouth texture. We set very high standards for ourselves and didn’t rest until we achieved what we wanted. So rest assured, this rasmalai will make all your vegan dreams come true.
If you want to enjoy this rasmalai but don’t want to make a whole batch of it, you’ve got to checkout our 2 minute single-serve microwave rasmalai! It literally takes 2 minutes to make and tastes divine. But if you’re making it for a group of people, then you’re at the right place! Let’s dive into the recipe, shall we ?
If you’re a visual learner, checkout our video on instagram.
What is Rasmalai?
Rasmalai is a very popular Indian dessert made from paneer (Indian cottage cheese). It basically is cottage cheese balls soaked in reduced rose-cardamom flavored milk. It originates from West Bengal (a state in India) but is enjoyed as a favorite dessert all over India.
What makes Rasmalai non-vegan?
Rasmalai traditionally is vegetarian (meat & egg free but not dairy-free). Paneer and milk are the main ingredients that make it non-vegan.
How did you re-create a vegan version?
We swapped out dairy for oat milk. And to add some creaminess, we add in cashew cream.
Instead of paneer, we used soft tofu. Since tofu lacks the fat content of paneer, we add a little bit of vegan creamer powder to compensate.
Is this version identical to the non-vegan version?
In terms of ras, it’s a definite yes! You’ll get the same flavors as you remember.
In terms of Chena, we’re almost there. Paneer has a tendency of becoming spongy when it’s boiled in water. Tofu doesn’t have the same properties, as a result the chena will be a little bit more on the softer side. But, we promise, it won’t take anything away from the experience.
I have allergies, what can I substitute ?
If you have soy allergies, you can use soy-free tofu. If you’re allergic to nuts, you can use any commercial vegan half&half or creamer to replace cashew cream. Just make sure they’re not flavored.
Storage?
This will stay fresh in your fridge for about a week to 10 days.
What can I do with leftover ras?
Well you can either mix some more milk in it and drink it as a beverage or you can make another quick dessert called Shahi Tukda. Look it up! You just need vegan bread for that recipe.
Tips to set you up for success
Choice of Milk : I highly recommend using a heavy bodied plant milk like Oat milk or cashew milk. Almond milk isn’t my immediate recommendation for this recipe, but you do you!
Choice of Tofu: Firm, Extra Firm, Silken Tofu aren’t suitable for this recipe. We need to make sure that the tofu after-taste isn’t very strong and that chena is soft like clouds. For that, “Soft Tofu” is the best type. If you’re in a pinch, you may get away with using firm tofu.
Chena: It’s very important to strain out the water after you process the tofu. We need a relatively dry, paneer like crumbles in the cheese cloth. If the tofu is too wet to touch, use your muscles and squeeze out more!
Work with love when it comes to making chena balls. When you press them into discs, make sure the edges are rounded off. If there are cracks around the edges, chena will disintegrate when it’s boiling in the water.
Apply a little oil to your hands if necessary. Roll the balls in between your hands gently without putting a lot of pressure. It’s therapeutic once you give into it.
Checkout the video for Rasmalai below
Vegan Ras Malai
Equipment
- 1 Cheese Cloth / Nutmilk Bag
- 1 Food Processor
- 2 Deep Pans
Ingredients
Chena (Malai cake)
- 14 oz Soft Tofu
- 4 tbsp Vegan Creamer Powder
- 4 cups Water
- ½ cup Sugar
- 6 Cardamom Pods
Cashew Cream
- ½ cup Raw Cashews soaked overnight
- 1 cup water
Ras
- 4 cups Plant Milk Oat milk preferred
- 4 tbsp Cashew Cream
- ½ tsp Cardamom Powder
- 5 Saffron Strands
- 2½ tbsp Rose Water
- 1 cup Sugar
Garnish
- ½ tbsp Slivered Almonds
- ½ tbsp Slivered Pistachios
- Rose Petals
- Edible Silver Paper
Instructions
Cashew Cream
- Blend soaked cashews with water to make cashew cream. We will use this to add body to our ras.½ cup Raw Cashews, 1 cup water
Chena
- Process the tofu in the food processor. We do not want a sauce or paste, so process it until tofu is crumbled up well.
- Transfer crumbled tofu into a cheese cloth. Squeeze the water out of it until tofu feels dry to touch. We need this tofu to be firm enough to knead and make balls.14 oz Soft Tofu
- Transfer strained tofu onto a plate and add the vegan creamer powder. Knead the mixture well into a soft dough.4 tbsp Vegan Creamer Powder
- Divide the dough into 12 equal sized balls. Gently press the balls to form a disc without forming any cracks along the sides.
- Dissolve the sugar in water, add cardamom pods and bring it to a boil.4 cups Water, ½ cup Sugar, 6 Cardamom Pods
- Add the chena discs to the boiling water, reduce the flame to medium. Let the chena cook until they start floating. Once they float, simmer them in the water for an additional 5-10 minutes.
- Remove the cooked chena and set them aside.
Ras
- Combine all ingredients for ras in a sauce pan and cook it on medium flame until the milk reduces to half.4 cups Plant Milk, 4 tbsp Cashew Cream, ½ tsp Cardamom Powder, 5 Saffron Strands, 2½ tbsp Rose Water, 1 cup Sugar
Assemble
- Transfer the ras into a serving container. Transfer cooked chena into the ras.
- Chill it in the fridge until the ras cools down.
- Garnish with almonds, pistachios, rose petals and silver paper right before serving.½ tbsp Slivered Almonds, ½ tbsp Slivered Pistachios, Rose Petals, Edible Silver Paper
- Enjoy chilled.