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Vegan Ras Malai

by Hajnal
vegan ras malai

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.

vegan ras malai

Vegan Ras Malai

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… Desserts Vegan Ras Malai Indian Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Click on Stars to Rate Recipe → 3.5/5
( 4 voted )


Ras Malai Balls:

  • 1 l soy milk
  • 4 tbsp lemon
  • 1 tsp cornflour

Syrup for cooking:

  • 4 cups of water
  • 7 cardamom pods
  • 1 cup of sugar


  • 1 cup of plant-based milk
  • 1 cup of plant-based cream
  • 3-4 tbsp sugar
  • pinch of saffron
  • 1/4 tsp cardamom powder
  • 2 tbsp chopped blanched almonds
  • 2 tbsp chopped pistachios
  • 1 tbsp kewra (pandan) water or rose water (optional)


Ras Malai balls:

  1. Boil the soy milk in pan. When it's boiling, switch off the heat.
  2. Add lemon juice till the soy milk curdles completely.
  3. Strain through a mesh sieve to collect the paneer.
  4. Rinse it with cold water.
  5. Leave it in the strainer for 10-15 minutes. Let it drain. It should not be dry, not too wet but moist.
  6. Place it in a bowl, add cornflour and mash and knead till it’s smooth, crumb and grain free.
  7. Once it is smooth, shape small balls or discs out of it.


  1. In a pan boil water with sugar and cardamom pods.
  2. Drop the balls in boiling sugar syrup and cook for 10 minutes. 
  3. Turn off the heat let the balls cool in the syrup while you make the ras.


  1. Boil the non-dairy milk and cream in a pan.
  2. Take 2 tbsp hot milk from the pan in a small cup. Add crushed saffron strands, stir and keep aside.
  3. Lower the flame and simmer the milk and continue to simmer. Stir frequently.
  4. Add sugar and stir until it dissolves.
  5. Add cardamom powder, the almonds and pistachios. Reserve a few almonds and pistachios for garnishing.
  6. Mix in the saffron milk.
  7. Keep simmering  and stirring on low heat for 10 minutes.
  8. Close the heat and mix in the kewra or rosewater if you use any.
  9. Keep the milk aside util it cools down but still warm.

Ras Malai:

  1. Pour the warm milk (ras) in a container.
  2. Take out gently the Ras Malai balls from the sugar syrup and place them in the warm milk.
  3. Chill them in the fridge at least for 4-5 hours.
  4. For serving garnish with chopped almonds,  pistachios and saffron strands.

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