This vegan Ras Malai is inspired by the traditional Bengali dessert that’s made with dairy. This is a completely veganised version and it is going to blow your mind. It is perfect for sharing with your friends and family to celebrate any festival or happy occasion!
Inspiration to veganise Ras Malai
One of the things I missed the most after turning vegan was being able to enjoy Indian desserts because they are usually filled with dairy. Ever since I honed my cooking skills and learned more about vegan substitutes, things have been quite easy. This recipe goes on to prove that anything can be veganised. The easiest way to replace milk in most recipes is with soy milk. And that’s how I rocked this one! Go soy milk!
How to make Vegan Ras Malai?
The base of a Ras Malai is chena (fresh cheese or paneer) usually made from scratch. It is formed into flattened balls and boiled in a sugar syrup, then soaked in spiced malai (cream). You can watch me make it here .
Vegan chena/paneer:
You can easily sub this with tofu. The key to this recipe is soy milk. You can use a curdling agent like lemon juice. Once, it is formed, mix it with a bit of corn starch to get a doughy consistency that can be easily shaped.
Sugar syrup:
In this step, heat up water, add sugar and cardamom to it, then bring it to a boil. Now drop the ras malai shapes in the sugar syrup so that they can soak up the syrup and turn sweet.
Malai (cream syrup):
Blend together soaked and softened cashews, pistachios, soy milk, sugar, cardamom, and soaked saffron strands. You can skip the saffron strands if it is not available but make sure to add cardamom, at least.
This recipe is fairly simple to make and you can serve it chilled on a hot summer’s day. Let me know how you liked this recipe and if you do try it don’t forget to tag me @beextravegant. Check out my other reels and recipes on Instagram .
Check out other desserts from my page:
- Healthy Vegan Laddoos
- Vegan Cardamom Snickerdoodle Cookies
- Easy Vegan Kulfi
Let me know if you try this vegan ras malai recipe. Tag @beextravegant on Instagram .
Vegan Ras Malai
Ingredients1x2x3x
Vegan chena/paneer (sub with tofu):
- 5 cups soy milk
- 2-3 tbsp lemon juice for curdling
- 2-3 tbsp corn starch
Sugar syrup:
- 1/3 cup sugar
- 1 tsp crushed cardamom
- 4 cups water
Malai (cream syrup)
- 1/3 cup cashews
- 1/3 cup pistachios
- Hot water
- 1/3 cup soy milk
- 5-6 cardamom pods shelled
- 5-6 strands saffron
- 1/2 cup sugar
Instructions
Vegan Chena (the fresh cheese):
- Bring to boil 5 cups soy milk (making sure not to burn the bottom). Once it comes to a boil, add lemon juice and turn off the heat. Let the milk curdle.
- Pour into a cheese cloth and hang for 45 minutes.
- Squeeze out as much liquid as possible.
- Add corn starch (add more if required), mix well and form little flat round shapes and set aside.
Sugar syrup:
- Bring water, sugar and crushed cardamom to a boil.
- Bring it to a simmer and slowly add the vegan chena balls into the syrup and let it cook for about 3-5 minutes. Take them out and set aside.
Vegan Malai:
- Soak cashews and pistachio in hot water for 30 minutes. Soak saffron and cardamom seeds as well and let them infuse.
- Pour everything into a blender with water and sugar and blend well. It should form a viscous liquid. (If not, heat it on a pan and reduce it to the right consistency)
Assembly:
- For best results, pour the Malai onto all the chena balls and refrigerate overnight.
- The next day, it comes out AMAZING. But, if you are in a hurry, just pour immediately onto the chena balls and serve.
Notes
These plantain chips are the perfect evening snack to pair with your chai /coffee. Made with raw plantains (called raw green banana in India), some turmeric, salt and oil for frying. It’s simple, SO DELICIOUS and a family favourite! Follow along with my easy step-by-step guide with photos for reference.
Inspiration for making plantain chips
I used to eat this addictive snack every day as a child! They are quite a delicacy in Kerala and you get to buy delicious freshly fried plantain chips from authentic Chip Shops/Centres.
Fun fact: I used to called plantains “raw banana” all my life in India until I travelled abroad and realised its actually plantains. So if you want real Indian plantain recipes, you are going to want to search for raw banana recipes LOL.
How to make Plantain Chips?
The recipe is very simple with basic ingredients:
Plantains: You need raw plantains for this recipe. You can get by substituting with raw bananas but they don’t taste the same.
Turmeric water for soaking plantains: In a large bowl, mix water with turmeric and let the plantains soak for about 30 minutes. This helps with the colour and also prevents the plantains from oxidising while you prep the frying oil.
Oil for frying: Traditionally these are fried in coconut oil and I do believe that gives these plantain chips the best flavour. But if that’s too expensive for you, use any regular frying oil. Make sure to fry on high heat.
Turmeric concentrate for pouring into the oil: This is the star of the show that gives the chips that classic yellow colour. Just mix turmeric powder with salt and a bit of water, pour a teaspoon of this concentrate for each batch that you fry. Make sure you fry the plantains in batches to prevent clustering.
Let me know if you try this simple plantain chips recipe. Tag @beextravegant on Instagram .
If you don’t follow me there, I think it’s time you do that. I post yummy reels about vegan recipes and everything that is edible.
If you like this recipe, check out other snacks from there blog:
- Healthy Vegan laddoo
- Baked Aloo Tikki
- Tofu masala sandwich
Plantain chips
Ingredients1x2x3x
- 2 large raw plantains called nendra Pazham in Kerala
- 1 tsp salt
- 2 tsp turmeric
- 4 cups water
- Coconut oil for frying
Instructions
- Slit the tops and peel the the plantains, with greased hands if necessary (sometimes they could get sticky/slimy).
- Pour 4 cup water in a large bowl with 1 tsp salt and 1 tsp turmeric and stir.
- Soak the plantains in this bowl for about 30 minutes.
- Drain off the water and soak excess moisture with a kitchen towel.
- Then, slice to medium thickness (with a mandolin, preferably).
- Drop them in hot coconut oil in batches of one layer, to avoid clustering.
- Make a turmeric water concentrate with 1 tsp turmeric, 1 tsp salt and 2 tbsp water.
- Pour a tsp of this concoction into the frying chips (making sure to stay at a safe distance). This gives the chips the classic bright yellow colour.
- Stir occasionally, and fry on medium flame.
- Fry for about 10 minutes or until crispy but not golden brown.
- Remove excess oil with a kitchen towel.
- Enjoy plantain chips hot, with a cup of chai or store in an airtight jar for up to a month.
Try this simple spicy mint coriander chutney that is the perfect dip to have for snack time. In this recipe, I’ll show you how to create thick and creamy mint cilantro chutney from scratch. I have a special ingredient for you that will give you a thick and creamy outcome every single time.
This spicy green-colored chutney has fresh mint and coriander leaves, spiced with ginger and green chillies. This chutney is an absolute fridge essential.
About Mint Coriander Chutney
Chutney is a spicy or savory condiment originating in India usually made from fruits, vegetables, herbs, vinegar (if preserving for a long time), sugar, and spices. In other words, chutney is nothing but a spiced sauce made from herbs, vegetables and spices. Chutneys are a common sighting in Indian households. I’ve learned a lot about cooking from my mother and one of the things is that keep a jar of chutney ready in your fridge. Check out how I make a South Indian version of Onion & Tomato Chutney .
There are so many different types of chutneys in India yet this mint coriander chutney always hit differently. It’s fresh, tangy, has a nice kick to it, and most of all, it’s so versatile. I can literally have it with anything. I dipped a BORING dense flax bread (which will never replace real bread for me) and voila, it tasted amazing. You can add it to salads, serve with flatbreads, in toasties, sandwiches, and as a dip for chips.
Ideas to use Mint Coriander Chutney
This green chutney is often used as a dipping sauce with evening snacks like crispy Baked Aloo Tikki. But you can also use it as a marinade e.g. to make Tofu Hariyali Tikka. All you need to do is marinate tofu cubes in this chutney and air fry to get crispy green tofu bites and add them to noodles or salads.
This recipe is a household favourite for us, and after experimenting with measures and quantities, this is my version of mint-coriander chutney to wow your friends and family.
How to make mint coriander chutney?
Herbs:
For this recipe, we’ll need to make sure that the herbs are fresh and green. Make sure the primary herbs – coriander and mint leaves – are in good condition. Mint stems should not be used since they might make the chutney bitter, but the coriander stems can definitely be used.
Method:
In a large bowl or colander, take a bunch of coriander leaves and a handful of mint leaves. Keep the ratio approximately 1:3 i.e. for a bunch of coriander, use a big handful of mint leaves. Rinse the mint and coriander leaves in the colander. Drain the water well and pat dry using a kitchen towel.
In a high-speed blender, add the green chillies, chopped ginger, plant-based yoghurt, lime juice, cumin seeds, a slice of plain bread, and salt to taste. Blend it all together to get the right creamy consistency. You can additionally add water to create a balance.
If you want to make the chutney spicier, you can add more green chillies.
The secrets to a better chutney:
The secret ingredient here is the slice of bread. The bread gives the chutney a creamy, and thick texture that you might otherwise not get. This makes it easy to spread on flatbreads and toasties.
To avoid oxidation and add a natural preservative, we use lemon juice. It is also an integral part of the taste so do not skip it!
You can also add ice cubes while blending to keep the blender jar from overheating.
Additionally, keep in mind that salt aids in oxidization, so use little salt while blending the chutney. Add more only when serving the chutney,
AND your creamy thick Mint Coriander is ready to be served! You can use it as a dip with snacks, as a spread for sandwiches and to add to Indian chaats.
Store: You can store this chutney in a glass jar for up to 3-4 days in the fridge and up to a week if frozen.
Check out other chutneys and snacks form the blog:
- Tamarind chutney
- Tofu Masala Sandwich – Bombay Street Food Style
- Crispy Plantain Chips: Kaya Upperi
- Viral TikTok Yoghurt Toast: Vegan, Savoury and Spicy
Easy Mint Coriander Chutney
Ingredients1x2x3x
- 1 bunch fresh coriander leaves
- 1 handful fresh mint leaves
- 2 pieces green chillis use 1 if you are sensitive to heat
- 1 small knob Ginger
- 1/2 cup Plant based yoghurt
- 1 tbsp lime juice (you can also use half a large lemon)
- Few tbsp Water to loosen
- 1 tsp cumin seeds or powder
- Salt to taste
- 1 slice of plain bread (secret ingredient)
- Ice cubes Optional
Instructions
- Blend all the ingredients in a high speedblender.
- Add some ice cubes to maintain the heat of the blender. (optional)
- As you taste, you can adjust a few ingredients like salt, lime juice etc.
- Serve with sandwiches, aloo tikki or anything that you fancy.
Vegan Ras Malai
Ingredients1x2x3x
Vegan chena/paneer (sub with tofu):
- 5 cups soy milk
- 2-3 tbsp lemon juice for curdling
- 2-3 tbsp corn starch
Sugar syrup:
- 1/3 cup sugar
- 1 tsp crushed cardamom
- 4 cups water
Malai (cream syrup)
- 1/3 cup cashews
- 1/3 cup pistachios
- Hot water
- 1/3 cup soy milk
- 5-6 cardamom pods shelled
- 5-6 strands saffron
- 1/2 cup sugar
Instructions
Vegan Chena (the fresh cheese):
- Bring to boil 5 cups soy milk (making sure not to burn the bottom). Once it comes to a boil, add lemon juice and turn off the heat. Let the milk curdle.
- Pour into a cheese cloth and hang for 45 minutes.
- Squeeze out as much liquid as possible.
- Add corn starch (add more if required), mix well and form little flat round shapes and set aside.
Sugar syrup:
- Bring water, sugar and crushed cardamom to a boil.
- Bring it to a simmer and slowly add the vegan chena balls into the syrup and let it cook for about 3-5 minutes. Take them out and set aside.
Vegan Malai:
- Soak cashews and pistachio in hot water for 30 minutes. Soak saffron and cardamom seeds as well and let them infuse.
- Pour everything into a blender with water and sugar and blend well. It should form a viscous liquid. (If not, heat it on a pan and reduce it to the right consistency)
Assembly:
- For best results, pour the Malai onto all the chena balls and refrigerate overnight.
- The next day, it comes out AMAZING. But, if you are in a hurry, just pour immediately onto the chena balls and serve.
