Vegan Ras Malai
Ras Malai is a traditional Bengali dessert made with mostly dairy. This completely veganised version and is going to blow your mind. It is perfect to share with your friends and family to celebrate any festival or happy occasion!
Ingredients
Vegan chena/paneer (sub with tofu):
- 5 cups soy milk
- 2-3 tbsp lemon juice for curdling
- 2-3 tbsp corn starch
Sugar syrup:
- 1/3 cup sugar
- 1 tsp crushed cardamom
- 4 cups water
Malai (cream syrup)
- 1/3 cup cashews
- 1/3 cup pistachios
- Hot water
- 1/3 cup soy milk
- 5-6 cardamom pods shelled
- 5-6 strands saffron
- 1/2 cup sugar
Instructions
Vegan Chena (the fresh cheese):
- Bring to boil 5 cups soy milk (making sure not to burn the bottom). Once it comes to a boil, add lemon juice and turn off the heat. Let the milk curdle.
- Pour into a cheese cloth and hang for 45 minutes.
- Squeeze out as much liquid as possible.
- Add corn starch (add more if required), mix well and form little flat round shapes and set aside.
Sugar syrup:
- Bring water, sugar and crushed cardamom to a boil.
- Bring it to a simmer and slowly add the vegan chena balls into the syrup and let it cook for about 3-5 minutes. Take them out and set aside.
Vegan Malai:
- Soak cashews and pistachio in hot water for 30 minutes. Soak saffron and cardamom seeds as well and let them infuse.
- Pour everything into a blender with water and sugar and blend well. It should form a viscous liquid. (If not, heat it on a pan and reduce it to the right consistency)
Assembly:
- For best results, pour the Malai onto all the chena balls and refrigerate overnight.
- The next day, it comes out AMAZING. But, if you are in a hurry, just pour immediately onto the chena balls and serve.
Notes
You can choose to replace the vegan chena recipe with store-bought tofu.
Tried this recipe?Let us know how it was!