2 liters full-fat soy milk
1/4 cup lemon juice mixed with 1/4 cup water
1 tsp all-purpose flour (maida)
4 cups thin sugar syrup flavored with rose water or cardamom
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.
Rasgulla has great nutritional value with carbohydrate, calories, protein, fats.
How to make Vegan Rasgulla
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.