can we make rasmalai without using eggs?

we are vegetarians.

Mamta's Rasmali doesn't use eggs:

http://www.mamtaskitchen.com/recipe_display.php?id=13236

Although if you are vegan presume you would need to use full fat soya milk rather than dairy milk?

Winton

Winton, most Indian vegetarians are not Vegan. I presume Rachna isn't either, if she is thinking of rasmalai :-)>

Rachna, the Egg version is only a quick version. I am told it is what many sweet shops do these days. See the version Winton has given a link to.

hi..we dont eat eggs....that is why i m asking the other method.

thanks for ur reply....thnx winton n thnx mamta....i will try rasmalai an let u know.

Not a culinary question, just my curiosity!

I know in the UK some people would not eat eggs due to farming methods or occasionally medical reasons. We have got much better about only using free range eggs but still lagging behind when buying chicken for meat.

Am I right that in Indian the primary non-egg eaters would be primarily certain groups of Sikhs, Hindus and Jains. Do they all share the same theological reasons for excluding eggs from their diets?

Winton

All traditional/orthodox Hindu vegetarians, including Sikhs and Jains, are not supposed to eat anything which has been alive or has a potential to be alive. Although most eggs are not fertilised these days, they are still produced by hens to reproduce, so to speak and are considered as such.

Many vegetarians in India do eat eggs these days. All of us siblings did, though we considered ourselves vegetarians. Many will not eat eggs as such, but will eat cakes containing eggs.

Thanks Mamta as ever for your clear explanation.

My internet investigations were making me even more confused - but now I was lead to read about Ahimsa which made it all clearer.

Winton

You are welcome John :-)!

I don't know why the word is spelt as Ahimsa in English. The Hindi/Sanskrit is actually 'ahinsa', combination of two; a=not or no, and hinsa=violence. It means no non-violence.

hi...i tried rasmalai ...but they r not soft and they also didnt soak the sugar syprup.....what is the reason of not soaking the sugar syrup.

Rachna, mine are soft when I make them, but they are not as shop bought ones. If you look at my picture, they are almost ready to break, probably too soft!

Perfect rasgullas and rasmali have eluded me so far, and not for want of trying. I have another experiment on the go for making rasgullas as we speak. I will let you know if it works.

Did you use the full cream milk?

Did you knead the paneer until soft and smooth?

Did you add baking powder?

To be honest with you, since I have not made a perfect egg free one yet, I can't really say what works best :-(!

hi mamata....yes i used full cream milk and baking powder.

i knead them in grinder.

actually they r soft but they didnt soak the sugar syrup...and when tasted they taste like uncooked.

I am puzzled, but since I have not succeeded 100% myself, can't help you out. Sorry!

One thing that can be done is that you boil the milk and keep it overnight in the fridge and take off all the cream that comes on the top.the fat doesnt help to bind and to my mind makes the rasmalai hard.And they should be kneaded preferably by hand or in a blender with sharp blades till they turn into a ball.its an easy recipe...cant rally go very wrong n it.