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Paleo Dairy-Free Rasmalai

Dairy-Free Rasmalai (Gluten-Free and Paleo)


  • Author: My Heart Beets
  • Yield: 18 Rasmalai
  • Cuisine: Indian

Description

This milky dessert is made with “cheese” dumplings soaked in malai, or a thick cream flavored with cardamom, pistachios, rosewater and saffron.


Ingredients

To make the “cheese” dumplings:

  • 2 cups raw cashews, soaked in water for 8-12 hours
  • ½ cup full-fat coconut milk
  • 1 tablespoon gelatin
  • 1 tablespoon honey
  • ¼ teaspoon cream of tartar

For the sweet cream sauce:

  • 2 cups nut milk + ¼ cup nut milk, divided (I prefer to use cashew milk)
  • 1 (13.5 ounce) can full fat coconut milk
  • ½ teaspoon ground cardamom
  • Pinch of saffron
  • 1 tablespoon honey, to taste
  • ¼ teaspoon rosewater, to taste (optional)
  • Pistachios, finely chopped

Instructions

To make the cashew “cheese” dumplings:

  1. After the cashews have soaked for at least 8 hours, drain them and place them in a food processor or high speed blender. Blend until mostly smooth, scraping down the sides a few times if needed.
  2. Add coconut milk and gelatin to a small saucepan over low heat. Stir until the gelatin has completely dissolved, then add this mixture to the blender along with the honey and cream of tartar. Blend until well combined and smooth.
  3. Line a mini cupcake pan with cling-wrap, and spoon the cashew mixture into the cupcake wells.
  4. Refrigerate overnight or until firm. Store in an air-tight container in the fridge until ready to serve.

To make the sweet cream sauce:

  1. Add 2 cups of nut milk, coconut milk, cardamom, saffron to a non-stick saucepan over high heat and bring the mixture to a boil. Stir frequently and keep an eye on the mixture so that it doesn’t boil over.
  2. Reduce the heat to a simmer, and cook for 35-40 minutes or until the mixture thickens. Stir frequently.
  3. Remove from heat, add honey and rosewater (if using) and stir. Allow the sauce to cool, then place in the fridge for 1-2 hours, or until chilled.
  4. Once chilled, add the remaining ¼ cup of nut milk only if needed, to thin out the creamy syrup.
  5. Add the cashew cheese circles to a bowl and pour the chilled syrup over the rasmalai.
  6. Garnish with pistachios and serve.

Notes

This recipe is made with gelatin (make sure you’re using gelatin and not collagen). I have yet to try a vegetarian gelatin substitute so I can’t say whether it will work or not. If I try I will be sure to update the post! 

The rosewater is optional – I love it but know others who prefer rasmalai to be made without it. Up to you!