Our Vegan Rasgulla Recipe

Rasgulla is a soft, spongy dessert soaked in sweet syrup, often enjoyed as a refreshing end to a meal. 

Traditionally made with dairy milk, we’re reimagining this classic with plant-based ingredients so everyone can enjoy it. 

Making rasgulla at home can seem intimidating, but with a few simple tips and this no-fail method, you’ll be able to serve up this delightful treat to family and friends. 

Let’s dive into making vegan rasgulla from scratch!

How To Make Our Vegan Rasgulla Recipe

If you’re ready to make this vegan treat at home, here’s what you’ll need:

Ingredients

Vegan Chenna (Curdled Milk Base)

• 2-3 tbsp lemon juice or vinegar (to curdle the milk)
• 1 liter soy or almond milk (unsweetened and full-fat is best for texture)
• 1 liter ice water (to stop the cooking and set the chenna)

Sugar Syrup

• 1 ½ cups refined white sugar
• 4 cups water
• 3 green cardamom pods (optional, for aroma)
• ½ tsp rose water (optional, adds floral notes)
• 1 pinch saffron strands (optional, for garnish)

Method

Step 1: Prepare the Vegan Chenna

Creating the chenna, or the curdled milk base, is a key step in making rasgulla. If you’ve made homemade vegan cheese, this will feel familiar!

1. Boil the Milk: Pour soy or almond milk into a heavy-bottomed pot. Bring it to a boil over medium heat, stirring to prevent sticking or scorching.
2. Curdle the Milk: Once the milk is just about to boil, add the lemon juice or vinegar, stirring gently. This will help separate the milk into curds. If it doesn’t fully curdle, add a bit more lemon juice or vinegar until the mixture completely separates into chenna.
3. Stop Cooking and Strain: Pour ice water over the curds to cool them and stop further cooking. This helps keep the texture soft. Strain through a cloth-lined colander, rinse under cold water to remove any acidic flavor, and set aside.
4. Drain and Set the Chenna: Wrap the chenna in the cloth, squeezing out as much water as you can, then hang it for 1-2 hours. This step is crucial to get the right moisture content. The chenna should be soft but not too wet or dry.

Step 2: Knead and Shape the Chenna

Once you’ve prepared the chenna, it’s time to turn it into the smooth, spongy base of your rasgulla.

1. Knead the Chenna: Transfer the chenna to a clean surface and knead it gently for about 8-10 minutes until it’s smooth and creamy. Aim for a soft dough-like consistency. Be careful not to over-knead, as it can make the rasgullas rubbery. If it’s too sticky, your chenna may still have excess water; hang it for a bit longer.
2. Shape into Small Balls: Divide the chenna into 15-18 small balls. They will expand when cooked, so keep them small and smooth out any cracks in the surface to prevent breaking during cooking.

Step 3: Make the Sugar Syrup

The syrup gives rasgullas their signature sweetness and moisture. Using cardamom and rose water in the syrup is optional, but these ingredients add a beautiful aroma and subtle flavor to each bite.

1. Combine Ingredients: In a wide pot, mix sugar, water, and cardamom pods. Heat on medium until the sugar completely dissolves, stirring occasionally.
2. Simmer and Add the Rasgulla Balls: Carefully place the chenna balls into the syrup, making sure they have room to expand. Keep the heat at a gentle simmer, cover the pot, and cook for 10 minutes.
3. Stir Gently Midway: After 5 minutes, uncover and give the syrup a gentle stir without directly touching the balls, then cover and cook for another 5 minutes. Avoid boiling too hard, as this can make the rasgullas tough.
4. Cool and Soak: Turn off the heat, but keep the lid on, allowing the rasgullas to soak in the syrup for another 10-15 minutes. This rest period helps them absorb the syrup fully, giving them their soft, spongy texture.

Tips for Vegan Rasgulla Success

• Choose the Right Milk: Full-fat soy or almond milk curdles best for vegan chenna, giving you the smooth, pliable texture needed for rasgulla. Oat milk and rice milk don’t work as well due to their different protein structures.
• Achieving the Right Moisture Balance: The chenna should have a slight moisture content; if too wet, the rasgullas can fall apart in the syrup, but if too dry, they can become tough. A good test is to press a small portion between your fingers—it should hold together but not feel overly wet.
• Keep the Syrup at a Gentle Simmer: A gentle simmer is key for even cooking. Sudden changes in temperature can lead to rubbery or deflated rasgullas. Maintain a consistent simmer throughout cooking.

Serving Suggestions For Vegan Rasgulla

Rasgulla is delicious on its own, but you can garnish it with saffron or crushed pistachios for added texture and a hint of color.

Serve at room temperature to enjoy the best flavor and texture.

For a festive touch, try adding a splash of rose water to the syrup or a sprinkle of edible flowers on top.

Our Storage Tips

Let the rasgullas cool completely in the syrup, then transfer them to an airtight container and refrigerate. They will keep well for up to a week.

When reheating, add a bit of extra syrup if needed to prevent them from drying out, as they may thicken slightly when chilled.

Common Issues and Solutions When Making This Recipe

1. Sour Flavor

If your rasgullas have a slightly sour taste, this is often due to leftover lemon or vinegar residue in the chenna.

Make sure to rinse the chenna thoroughly under cold water to wash away any acidic flavor before kneading.

2. Texture Problems

• Rubbery or Hard: This can happen if the chenna is over-kneaded or if the syrup is boiled too vigorously. Stick to a gentle simmer and knead just until smooth.
• Flat or Shrunken: Over-kneading or too much moisture can cause the balls to shrink. Pat the chenna dry well and avoid overworking it during kneading.

3. Use the Right Pot

To allow the rasgullas room to expand, use a wide, deep pot with a tight-fitting lid. If your pot is too small, the rasgullas may crowd together and flatten.

Make sure your pot is large enough to hold the syrup and give the balls space to float freely.

Final Thoughts

Vegan rasgulla is a delightful plant-based twist on a traditional favorite. With the right technique, you can create a light, spongy dessert that’s perfect for family meals or special occasions. 

This recipe is simple enough to make regularly, and the classic flavors of cardamom and rose water make it feel festive without being overly sweet. 

Enjoy experimenting with flavors and garnishes to make it your own!

Frequently Asked Questions