Method

Prepare the Vegan Cheese

1. Bring 1 litre of soy milk to a boil.
2. Allow the milk to cool slightly until warm.
3. Add lemon juice gradually while stirring to curdle the milk.
4. Strain the curdled soy milk through a muslin cloth.
5. Rinse the soy cheese thoroughly with water to remove the lemon flavor.
6. Squeeze out as much water as possible.
7. Transfer the cheese to a bowl.
8. Knead for 8–10 minutes until smooth.
9. Add corn flour and knead again until soft and pliable.
10. Divide into small equal portions.
11. Roll into smooth balls and gently flatten them.

Cook the Cheese Balls

1. In a large pot, bring 1 litre of water and 1 cup sugar to a boil.
2. Once boiling, gently add the prepared cheese balls.
3. Cook on high heat for about 12–15 minutes.
4. Do not allow the syrup to become thick. Add small amounts of warm water whenever necessary to maintain a thin syrup.
5. Remove the cheeese ball

Prepare the Vegan Rabdi

1. Heat soy milk in a heavy-bottomed pan.
2. Add saffron strands and bring the milk to a gentle boil.
3. Reduce the heat and simmer while stirring frequently.
4. Continue cooking until the milk reduces and thickens into a creamy rabdi.
5. Add sugar and stir until completely dissolved.
6. Remove from the heat and allow it to cool slightly.

Assemble the Vegan Rasmalai

1. Gently squeeze excess syrup from each cheese ball.
2. Arrange them in a serving dish.
3. Pour the warm saffron rabdi over the cheese balls.
4. Refrigerate for at least 2–3 hours before serving.
5. Garnish with saffron strands and sliced almonds if desired.
6. Serve chilled and enjoy your delicious Vegan Rasmalai.

Recipe Notes:

• Use full-fat soy milk for the softest cheese balls.
• Knead the soy cheese thoroughly to achieve a smooth texture.
• Keep the sugar syrup thin while cooking the cheese balls.
• Simmer the rabdi slowly to develop a rich, creamy consistency.
• Chill the Vegan Rasmalai for several hours before serving for the best flavor.
• Skip almond garnish if serving guests with tree nut allergies.
• This Dairy Free Rasmalai tastes even better the next day after absorbing the saffron rabdi.