Tofu Rasgulla

Name: Tofu Rasgulla
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Tofu; 2 cups Sugar; 1 teaspoon Sugar candy/crystals; Water – as required

Abhi @cook_9028286

#Vegan - Tofu Rasgulla is a syrupy dessert suitable for lactose intolerants as well as vegans as it is made of tofu.
These luscious rasgullas are spongy and soft in texture.

Abhi @cook_9028286

#Vegan - Tofu Rasgulla is a syrupy dessert suitable for lactose intolerants as well as vegans as it is made of tofu.
These luscious rasgullas are spongy and soft in texture.

Saved

Ingredients

25 minutes

4 servings

1 cupTofu
2 cupsSugar
1 teaspoonSugar candy/crystals
Water – as required

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Steps

25 minutes

1

Take tofu and grind it in a mixie jar till it turns smooth.
2

Make the dough into small sized balls by inserting sugar candy/crystals in each tofu ball. Keep aside.
3

Take two cups of sugar in a bowl and add 1 ½ cups of water, stir it well and boil for 10 minutes on medium flame to get syrup like consistency.
4

Put the already prepared tofu balls into the sugar syrup. Boil for 5 more minutes.
5

Transfer the tofu rasgullas with sugar syrup into a pressure cooker, turn the knob on high flame, after 1 whistle, switch to “sim” for 7 to 8 minutes.
6

After cooling, transfer to a bowl.
7

Garnish with almonds. Serve chilled.
8

For details, you can refer my blog https://lactoseintolerantfoodsbynirathya.wordpress.com/2017/05/25/tofu-rasgulla/