I am sure that Ras malai will find its place in the world’s top 10 non-vegan desserts. Made out of cream, milk, cheese,etc, etc. I was pretty sure that I wouldn’t be able to veganize this. But clearly, I was wrong! It turned out AMAZING. Note: You need to make the cream sauce a day before for the flavors to marry properly!

Sweet Potato Ras Malai [Vegan]

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For the Dumplings:

  • 1 cup mashed sweet potato, either roasted/boiled and mashed well
  • 1/2 cup, plus 1 tablespoon almond meal (preferably oven-roasted)
  • 2 tablespoons tapioca starch
  • Seeds from 1 cardamom pod, pounded with mortar and pestle into a fine powder
  • 1 tablespoon stevia

For the Cream Sauce:

  • 1 handful of cashews
  • 1 handful of pistachios
  • 2 cardamom pods
  • 1 cup almond milk
  • Salt, to taste
  • 2 tablespoons stevia


To Make the Dumplings:

  1. Chop sweet potato into large chunks and add them into boiling water, drain, pat them dry, mash well without any lumps
  2. Add rest of the ingredients and shape them into balls
  3. Steam them in a bamboo basket.
  4. Prick them with toothpick

To Make the Cream Sauce:

  1. To a bowl, add all the ingredients and leave it overnight.
  2. Next day, while the dumplings are cooking, remove the cardamom pods and blend into a fine paste/milk
  3. After the dumplings are done, heat this paste.
  4. When it starts to thicken, add the dumplings and then turn the heat off.
  5. Chill for couple of hours and serve


Adapted from Poojitha from Kitchen Equations


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