Ras Malai

Author Pramoda Chitrabhanu

Prep time

1 Hour

Cook time

30 Min

Total time

1 H & 30 M

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Ras Malai

Vegans miss dairy-based mithai like this, and it is so easy to substitute with any plant-based milk.

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Ingredients

For the Soy Paneer:

• 175g or half the packet of extra firm tofu
• 1/4 cup almond flour
• Pinch of cardamom (Elaichi) powder
• Pinch of saffron (Kesar strands/powder)
• 3-4 tbsp granulated sugar

For the Sauce:

• 1 1/2 cup almond milk or any plant-based milk
• 4 tbsp of granulated sugar or as per taste
• 1/4 tsp saffron (kesar) strands or powder
• 1/4 tsp cardamom (elaichi) powder
• 3-4 drops of rose essence (optional)
• 2 tbsp soy or cashew cream if required to thicken the milk
• Few almonds and pistachio slivered for garnish

Instructions

For the Soy Paneer

1. Hand crumble the tofu in a blender and add the almond flour, sugar, cardamom, saffron powder. Blend until smooth. Don't blend for long because it can get sticky.
2. Spread the mixture in an 8" round greased plate.
3. Steam for 10 minutes in a steamer or bake in a preheated oven at 300°F for 10 minutes.
4. Remove and let it cool completely and then put in the refrigerator to chill. Make sure it is firm, otherwise let it sit for a longer time.
5. When the soy paneer hardens, cut into 1" squares and keep to cool again.

For the Sauce:

1. In a saucepan, add milk, sugar, cardamom, saffron and bring to a boil. Simmer for 5 minutes.
2. Turn off the heat and allow the milk to cool. Add the rose essence (optional) and chill in the refrigerator.
3. Add the soy paneer to the milk and garnish with slivered almonds and pistachio nuts.

Notes

Instead of almond flour, one can use cashew powder.

Personal note: I tried this recipe several times for my cookbook - Rainbow Food for the Vegan Palate. I had not come across a vegan Ras Malai recipe and was keen to veganize it. My family really cherish this sweet dish.

Disclaimer: Some or all allergens may not be listed

Did you make this recipe?

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