By Vidushi Singh
Experience the delight of vegan cooking with our homemade Rasgullas recipe. These dairy-free, spongy dumplings soaked in syrup offer a sweet and authentic taste.
4 cups Almond milk 1 tablespoon lemon juice 1 cup sugar 4 cups water 2-3 cardamom pods A few saffron strands Rose water or kewra essence Chopped pistachios or almonds for garnish
In a pan boil milk and add lemon juice Stir well and let it simmer until the milk curdles.
Now Line a sieve with a muslin cloth. Place it over a bowl to collect the whey.
Pour the curdled milk into the sieve, allowing the whey to drain out. Rinse the curdled milk under water to remove lemony taste.
Squeeze gently Hang the cloth for 30 minutes to obtain firm chenna. Now Knead the chenna and make it smooth.
Now Divide the chenna into small equal-sized portions and roll them into smooth balls.
In a separate large pot, add water, sugar, cardamom pods, and saffron strands. Bring to a boil.
Now Gently drop the chenna balls into the boiling syrup, cover and cook for about 15-20 minutes.
The Rasgullas will expand in size during cooking. Once cooked, let it cool. Add Meera essence and pistachios on top.