Wickety Witch (meredydd) wrote in vegancooking,
Wickety Witch

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Question about veganizing Ras Gulla

I've looked around the net and asked some friends but so far, no luck, so I was hoping one of y'all might could point me in the right direction. I'd like to make Ras Gulla for an upcoming event but in it's "original form" it's dairy based,calling for paneer in some recipes and full fat milk and evaporated milk in others. The goal is to make these soft, "cheesey" balls to put in syrup. I've tried some variants today (various non dairy milks and thickeners) but so far all I can get is a nice mush... Any suggestions?
Tags: desserts(uncategorized), ethnic food-indian, substitutes-dairy-cheese
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