Try This Vegan Indian Rasmalai Recipe

Gather the following ingredients

For the vegan paneer balls, gather one cup of almond flour, two tablespoons of semolina, 1/4 teaspoon of baking powder, and enough almond milk to make a dough.

For the syrup, take one cup of sugar and four cups of water.

For the milk base, you will need four cups of almond milk, 1/4 cup of sugar, 1/2 teaspoon of cardamom powder, a pinch of saffron strands (optional for color and flavor ) and chopped walnuts for garnish.

Prepare the vegan “paneer”

In a mixing bowl, add the almond flour, semolina and baking powder. Mix well.

Slowly pour in the almond milk to form a paste. Don’t knead it too much, just gently bring it together until it holds its shape.

Make them into small balls – you should be able to make 12. Remember that they will expand, so don’t make them too big.

Cook in sugar syrup

In a large saucepan, boil the water and sugar until the sugar completely dissolves and forms a fine syrup.

Carefully drop the prepared balls into the boiling syrup and cook over medium heat for about 10 minutes or until they swell slightly.

Once they are completely cooked, use a slotted spoon to carefully remove them to a plate.

Prepare the flavored “milk”

In another saucepan, heat four cups of almond milk over medium heat.

Add a quarter cup of sugar, half a teaspoon of cardamom powder and a pinch of saffron strands (optional).

Stir occasionally until the mixture thickens a little. This should take around 15-20 minutes.

Let it cool to room temperature before putting it in the refrigerator for at least an hour.

Assemble Vegan Rasmalai

Once both components are prepared, arrange the cooked meatballs in a serving dish.

Pour the cooled and flavored milk over them, making sure they are completely covered.

Add a garnish of chopped nuts. Serve immediately or store in the refrigerator until ready to serve.

Enjoy your ethically delicious version of a classic Indian dessert, no compromise on taste or texture necessary!