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Vegan Rasgulla

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Vegan Rasgulla

Features:
  • Sweet
Cuisine:
  • 50 mins
  • Serves 2
  • Easy

Ingredients

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Rasgulla is a dessert which is prepared with cottage cheese, also known as chenna/paneer, sugar syrup and dough. They are popular for their soft and spongy texture. If they are pressed lightly then released, they will return to their original shapes. When you eat a rasgulla, you will find that is not chewy at all, instead it will simply melt in your mouth. It is the most popular sweet that is prepared during Navratri festival as it is served to the goddess Laxmi. Rasgullas can be made using only plant-based ingredients. Next time when you have a vegan guest coming over, this recipe of vegan rasgulla is sure to lend you a hand in delighting your special guest.

Health Benefits:

Rasgulla has great nutritional value with carbohydrate, calories, protein, fats.

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How to make Vegan Rasgulla

  1. Bring the soy milk to a boil on low heat. Add the lemon mixture slowly until the milk curdles. (You may not needall of the lemon mixture.)
  2. Turn off the heat and let stand for 5 minutes.
  3. Drain the paneer in a colander for at least 4 hours.
  4. Mash the paneer until very smooth.
  5. Add the flour and mash it for some time.
  6. Bring 4 to 6 cups of water to a boil. Shape the paneer into smooth balls without any cracks.
  7. Transfer the balls into boiling water. Cover with tight fitted lid and let it cook until it is puffed up, about 20 minutes.
  8. Let the preparation cool then squeeze out the water. Transfer rasgullas to the syrup, chill it and serve.

Trivia:

In local language, Rasgulla is better termed as “Rosogulla” and can be called the sweet victory of West Bengal. Rasgulla is counted as India’s favorite dessert. They are even popular in Pakistan and Bangladesh. They are also found in South Indian grocery stores in countries like United Kingdom and America. Rasgullas are even made with jaggery and is available in Bengal and Orissa during the festivities.

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