Ras Malai was my big time favourite Indian sweet and I haven’t had a chance to enjoy them since I became vegan. Ras Malai is most probably coming from Bengal and often eaten on special occasion and festivities. Traditionally it is made of soft paneer balls or discs which are soaked in sweet thickened milk. Saffron, cardamom, chopped almonds and pistachios give the rich, royal flavour to the milk. Because it is a full of dairy dessert it is a challenge to make it plant-based but it is possible. It made me extremely happy to taste it again after years. And it was sooo delicious!
I’ve seen very different versions of vegan Ras Malai recipes, some made with nuts. I’m sure they are super tasty but I need to test how authentic the taste would be. This recipe is following the original process of curdling the milk to make paneer. I never liked those plant-based milks which curdle in my coffee but finally there is a huge advantage. I tried with almond milk but it didn’t curdle. Might depend on the brand.
So I went with soy milk which curdled like a dream and I was able to make a nice amount of vegan paneer. The paneer discs I cooked in cardamom flavoured sugar syrup. The thickened milk or “ras” was the easiest by swapping for non-dairy alternative.
To make the recipe it takes a bit of time and patience but it is just divine luxury.
Ras Malai Balls: Syrup for cooking: Ras: Ras Malai balls: Syrup: Ras: Ras Malai:
Ras Malai Balls:
Syrup for cooking:
Ras Malai balls: