Mouthwatering Vegan Rasgulla: A Delectable Indian Dessert Masterpiece

Allergens

Dairy (paneer) - Tree nuts (almond flour, pistachios)

Ingredients

• 1 cup paneer (homemade or store
• bought)
• 1/2 cup powdered sugar
• 1 liter full
• fat coconut milk
• 4 green cardamom pods, crushed
• 2 cups water
• 2 tbsp agar
• agar powder (or flakes)
• 2 tbsp almond flour
• Pistachios and saffron strands for garnish

Instructions

1. Step 1: Prepare the paneer by crumbling it into a large mixing bowl. Add half of the powdered sugar to the paneer, mix well, and set aside. Step 2: In a saucepan, combine water, crushed cardamom pods, agar agar powder, and almond flour. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 5 minutes until the agar agar is fully dissolved. Step 3: Gradually pour the hot agar agar mixture into the bowl with the paneer and sugar, stirring constantly to combine. Knead the mixture until it forms a soft, pliable dough. Step 4: Divide the dough into equal portions and roll them into small balls, then flatten slightly. Step 5: In a separate saucepan, gently heat the coconut milk over low heat. Add the remaining powdered sugar and mix well. Step 6: Gently drop the prepared paneer balls into the warm coconut milk mixture. Cover and let it cook on low heat for about 10 minutes, or until the Rasgulla balls have doubled in size and are tender. Step 7: Carefully remove the cooked Rasgulla from the saucepan using a slotted spoon and place them in a serving dish. Step 8: Pour the coconut milk mixture over the Rasgulla, garnish with pistachios and saffron strands, and serve immediately.

Chef’s Insight

The key to perfect Rasgulla lies in achieving the right balance between the tender paneer balls and the rich coconut milk sauce.

Notes

Adjust the sugar according to your preference for sweetness.