Credits: KKS Images/ Shutter-stock

Soft, Spongy and Delicious- Vegan Rasgulla your way!

by | December 1, 2018

If there’s one sweet that can instantly uplift an entire dull evening, it has to be the ever tempting, delicious, super soft and spongy Vegan Rasgulla! I absolutely love them for their unique texture, mild but everlasting sweetness that leaves you wishing you could gorge on the entire batch in one single sitting. 

Vegan Rasgulla Recipe

Rasgulla is an Indian sweet ideally made from curdling milk. But here I am going to share the Vegan version that recreates the same taste. I am going to share a little trick at the end that I use to make rasgullas more spongy and kill the over powering sweetness. Vegan Rasgulla is an easy to make dessert if you get the ratio of ingredients right. 

Ingredients

  • Tofu 1/2 cup
  • All purpose flour 1 tablespoon
  • Pistachio and Saffron mix: 1/4 cup
  • Sugar 1 cup
  • Rose water 2 teaspoon
  • Dried rose petals (crushed) 1 table spoon

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Instructions

  1. Grind Tofu in a grinder till it develops smooth consistency. If you don’t have Tofu, you can heat and curdle the soybean milk. Separate the curdles and let it set for a few hours. Then grind it as mentioned above.
  2. Knead the tofu paste and all purpose flour mix into dough like consistency. Make small smooth balls out of it by placing a pinch of pistachio and saffron mix in the center. Keep all the balls aside.
  3. Bring about 5 cups of water to boil and transfer the smooth balls into it. Cover the pan with a tight fitting lid.
  4. Let the vegan rasgulla balls cook for about 20 minutes. Remove the lid and see if they have puffed up well. 
  5. Transfer the cooked rasgulla balls to a plate and let it cool down. Meanwhile prepare sugar syrup by boiling water one and a half cups of water with about 2 cups of sugar. Let it simmer for a while till you get the consistency of a syrup. Turn the stove off and add rose water to it. Rose water gives off a nice aroma to the rasgullas.
  6. Squeeze excess water from the vegan rasgulla balls and transfer them to the syrup bowl. Let it cool for a while.
vegan rasgulla
Credits: Arindam Roychowdhury/ Shutter-stock

The trick I use to remove excess sweetness is: place rasgullas in water 10 minutes before you serve them gently squeeze the excess water. This makes them even more spongy. However be careful to not break rasgulla while squeezing water out of it. Transfer to a plate. Sprinkle dry rose petals over it. Delicious Vegan Rasgullas are ready!


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