Festivities are round the corner, but that doesn't mean vegans have to forgo their favourite desserts. We have curated this recipe specially for vegans and for people who are lactose intolerant.
Festivals mean boxes of sweets and desserts to share and celebrate. But would you prefer to give or receive something that wasn't made with high-quality ingredients and might even pose a health risk?
Festivals are associated with goodness and purity, and giving dairy-based sweets stands in contrast to that as most of the sweets being sold during festivities are adulterated.
What is the solution, you ask?
Desserts and sweets can easily be veganised and are simple to make at home. This festive season, we chose to make rasmalai as it is everybody’s favourite. And the result will blow your mind.
This vegan rasmalai features the same flavors but with plant-based ingredients and the result is a creamy, and delicious dessert that you and your loved ones will love. And since a lot of thought, love, and care goes into making a handmade item, it adds value to the offering!
To make chena:
Ingredients -
1 liter soy milk
2 tbsp vinegar
1 tbsp cornflour
Recipe -
1. Heat one litre of soy milk over a medium flame.
2. Add 2 tablespoons of vinegar to the heated milk to make chena.
3. Keep stirring the milk gently.
4. Your chena will be ready when the milk starts to curdle.
5. Strain the chena by setting the strainer on a utensil.
6. Once all the water has been drained off, wash it once more in fresh water.
7. Now transfer it in an open container.
8. Knead the chena for 4-5 minutes to soften it.
9. Once your chena turns soft and creamy like white butter, consider it ready.
10. Add one tablespoon cornflour and make tikkis.
To make the sugary syrup:
Ingredients -
1 cup sugar
4 cups water
Recipe -
1. Add 1 cup sugar and 4 cups of water in a pan.
2. Let the sugar dissolve.
3. Add the tikkis one at a time, once the water has reached a boil.
4. Cook the chena for 15 minutes on medium heat with a lid on.
To make milk for rasmalai:
Ingredients -
1 liter cashew milk
Chopped cashews, almonds and pistachios
Few kesar strands soaked in milk
Elaichi powder
½ cup sugar
Recipe -
1. Take one liter Cashew milk.
2. Cook the milk on a medium flame until it thickens.
3. Add chopped cashews, almonds and pistachios to it.
4. Add kesar, that has been soaked in milk and elaichi powder.
5. Cook for sometime.
6. When the milk thickens, add 1/2 cup sugar and cook till the sugar dissolves.
7. Allow the chena to cool after 15 minutes.
8. Once the rasmalai has reached room temperature, gently squeeze out the syrup with a ladle before adding to the milk.
9. Garnish with chopped pistachios.
Enjoy with your family and friends!
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18 окт 2022
