Vegan Ras Malia

Caption of Ras Malai. Image by Edward Daniel (c).

Edward Daniel Ras Malai is one of my favourite traditional Indian dishes. This Vegan Ras Malai is a result of a number of experiments but… Recipes Vegan Ras Malia European #

Serves: 12 Prep Time: 1 hour Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

50g raw unrefined cane sugar
200g almonds
500ml filtered water
150g coconut milk powder
25g coconut flour
400ml coconut milk
100g raw unrefined sugar
3 cardamon pods
1tsp rose water
3 or 4 saffron threads.
Garnishing
Pistachio nuts, chopped
Rose petals

Instructions

In a high-speed processor finely grind the sugar and set aside in a large mixing bowl.
Blitz the almonds in water into a high-speed processor until fine and creamy.
Put the almonds through a nut bag. Keep the pulp and add to the mixing bowl. Use the nut cream for your own use.
To the bowl, add the coconut milk powder and flour. Mix with a spatula.
Ensuring your hands are dry, using a tablespoon, scoop out some of the Ras mixture, and roll into a ball. Pat the Ras into a disc and place onto a dehydration tray.

Top tip – have a bowl of lukewarm water to the side – did your hands into to ensure hands don’t get sticky. Dry with a dish cloth before working the ball.

Dehydrate the Ras discs for about 4 hours, turn over each side. Set to one side in the fridge.
To make the Malia, grind the seeds of the cardamon pods.
In a sauce pan, pour in the coconut milk. Add in the sugar, cardamon seeds, rose water and saffron threads. Bring to the boil. Turn off the heat. Pour into a serving dish.
When ready to serve add the Ras to the Malia - the Ras is delicate.