Ras Malai
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Prep time
1 HourCook time
30 MinTotal time
1 H & 30 MRas Malai
Vegans miss dairy-based mithai like this, and it is so easy to substitute with any plant-based milk.
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
- 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.
- Spread the mixture in an 8" round greased plate.
- Steam for 10 minutes in a steamer or bake in a preheated oven at 300°F for 10 minutes.
- 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.
- When the soy paneer hardens, cut into 1" squares and keep to cool again.
For the Sauce:
- In a saucepan, add milk, sugar, cardamom, saffron and bring to a boil. Simmer for 5 minutes.
- Turn off the heat and allow the milk to cool. Add the rose essence (optional) and chill in the refrigerator.
- 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.