Inspiration to veganise Ras Malai
One of the things I missed the most after turning vegan was being able to enjoy Indian desserts because they are usually filled with dairy. Ever since I honed my cooking skills and learned more about vegan substitutes, things have been quite easy. This recipe goes on to prove that anything can be veganised. The easiest way to replace milk in most recipes is with soy milk. And that’s how I rocked this one! Go soy milk!
How to make Vegan Ras Malai?
The base of a Ras Malai is chena (fresh cheese or paneer) usually made from scratch. It is formed into flattened balls and boiled in a sugar syrup, then soaked in spiced malai (cream). You can watch me make it here.
Vegan chena/paneer:
You can easily sub this with tofu. The key to this recipe is soy milk. You can use a curdling agent like lemon juice. Once, it is formed, mix it with a bit of corn starch to get a doughy consistency that can be easily shaped.
Sugar syrup:
In this step, heat up water, add sugar and cardamom to it, then bring it to a boil. Now drop the ras malai shapes in the sugar syrup so that they can soak up the syrup and turn sweet.
Malai (cream syrup):
Blend together soaked and softened cashews, pistachios, soy milk, sugar, cardamom, and soaked saffron strands. You can skip the saffron strands if it is not available but make sure to add cardamom, at least. This recipe is fairly simple to make and you can serve it chilled on a hot summer’s day. Let me know how you liked this recipe and if you do try it don’t forget to tag me @beextravegant. Check out my other reels and recipes on Instagram. Check out other desserts from my page:
Healthy Vegan LaddoosVegan Cardamom Snickerdoodle CookiesEasy Vegan Kulfi
Let me know if you try this vegan ras malai recipe. Tag @beextravegant on Instagram.
