I am sure that Ras malai will find it’s place in world’s top 10 non-vegan desserts. Made out of cream, milk, cheese,etc, etc. 1 week ago, I was pretty sure that I wouldn’t be able to veganize this. But clearly, I was wrong.
Poojitha from Kitchen Equations posted a sweet potato jamun recipe and mentioned that we could make ras malai the same way 🙂 We decided to post on the same day, but my friends came over and they left nothing over for me to take snaps. Sorry Poojitha for the delay post. Check Poojitha’s Ras Malai recipe.
It turned out AMAZING, in fact better this time. I used couple of Tbsp of Stevia for the entire batch. Sanju doesnt fancy vegan desserts. He tastes the difference. To me, it was D’vine.
You need:
For the dumplings:
- Mashed sweet potato-1 cup (either roasted/boiled and mashed well)
- Almond meal (preferably oven roasted)-1/2 cup + 1 Tbsp
- Tapioca Starch-2 Tbsp
- Seeds from Cardamom pod-pounded in mortar and pestle-into a fine powder
- Stevia-1 Tbsp
For the cream sauce:
Note:you need to do this a day before
- Cashews-1 handful
- Pistachios-1 handful
- Cardamom pods-2
- Almond Milk-250 ml
- Salt-to taste
- Stevia-2 Tbsp
Method:
For Dumplings:
- Chop sweet potato into large chunks and add them into boiling water, drain, pat them dry, mash well without any lumps
- Add rest of the ingredients and shape them into balls
- Steam them in a bamboo basket.
- Prick them with toothpick
For the cream sauce:
- To a bowl, add all the ingredients and leave it overnight
- Next day, while the dumplings are cooking, remove the cardamom pods and blend into a fine paste/milk
- After the dumplings are done, heat this paste.
- When it starts to thicken, add the dumplings and then turn the heat off.
- Chill for couple of hours and serve 🙂
Delicious twist! 🙂
Thanks <3
Awesome.. 🙂 🙂 I was eager to know how you make the sauce in a vegan manner, and you did an amazing work here. Love it 🙂 🙂
Thanks Pooji <3
I have already posted a recipe in my blog today, so will be sharing your recipe tomorrow. hope that’s fine 🙂
Of course 🙂 Thanks to you <3
I have few food requests for today as well, so will post your recipe mostly on sunday/monday, this time will not postpone it, sorry for the delay dear 🙂
Please don’t apologize. It’s all good 🙂
Wow!! What a lovely idea 🙂
Thanks Garima <3
Ingenious Charanya.
Thanks Namz <3
Very ingenious Charanya!
Thank you <3
Amazing. .. 🙂 🙂
Thanks Chitz <3
Wah!!! That is awesome Charu…. 🙂
Thanks Malar <3
I don’t know the original – but this sounds good 🙂
Thanks Elaine <3
This looks and sounds delicious Charanya!
Thanks Sonal <3
Delicious variation from the standard recipe Charanya 🙂
Thanks <3 <3
Hi shared your recipe just now. Have a great day 🙂
It says to steam the dumplings, but how exactly and for how long? Thanks.
My bad Nicole. Will update the post shortly. In a sauce pan, boil around 1.5 cups of water. Whilst its boiling, you need to arrange the sweet potato dumplings on a plate lined with baking paper. Place it in a bamboo steamer, cover and place it over the boiling water. 14 minutes exactly and that’s it.
Thank you, Charanya! 🙂
I made this glorious special recipe & loved it so much! it was very new & special to me! x