Vegan Rasgulla


½ gallon soy milk
2 cups of lemon juice
2 cups sugar
4 cups water
¼ teaspoon cardamom
6 pieces saffron

1. Boil milk in large deep pot. Keep stirring to make sure it doesn’t stick or burn onto the bottom of the pot. After it comes up to boil the first time, turn off the stove. Make sure it doesn’t boil over.

  1. Then add lemon juice and take pot off the stove. Stir quickly after adding lemon juice. The milk solids and liquid will separate within a minute.

  2. Pour the contents of the pot into a strainer (you will be left with milk solids).

  3. Get 4 paper towels. Place the paper towels on the milk solids while they are in the strainer. Apply pressure to the milk solids until the paper towels are thoroughly soaked. Water will also drain through the strainer. Remove paper towels and leave milk solids to drain for 30 minutes.

  4. Put the milk solids into a in big bowl. Knead it with your hands until it is soft. It should not be too sticky. Roll it into 1 inch balls and put aside.

  5. Put sugar and water in a clean large deep pot on high heat. Once it boils add 4-6 drops of lemon juice, cardamom and saffron. Let it boil until it becomes thickened and a sticky syrup.

  6. Place balls one by one into the syrup in a single layer. Once all balls are in the pot, let the syrup continue to boil for 2 minutes on medium heat and then turn off the stove and remove the pot from the stove. Let the balls soak for one hour. They should be soft and spongy.

Note: Whatever pan or pot you use has to be wide and deep enough for all balls to cook at the same time in one layer.

Allergy friendly:  Gluten Free, Dairy Free and Nut Free.

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