Vegan Shahi Tukda

By Vegan Richa · 90 min

Ingredients

Instructions

1. Blend all the ingredients except the breadcrumbs until the nuts are broken down and the mixture is smooth. Add the breadcrumbs and pulse once or twice. Store the mix in an airtight container for up to 2 months.
2. To make the dough, put the mix in a bowl, add 3 tbsp non-dairy milk and mix well. Press and knead with your hands, adding more non-dairy milk 1 tsp at a time only if needed, until the dough is soft and not dry. Stop as soon as it is soft. Rest for 5 minutes, then knead lightly for a minute. If the dough is sticky, knead in 1/2 to 1 tsp all-purpose flour as needed. Shape into small balls: about 1/2
3. Aebleskiver or appe pan: heat over medium heat and add at least 1 tsp oil to each hole. When the oil is hot, add a ball to each hole, turn after about 15 seconds and keep cooking until evenly golden on all sides. Repeat with the rest, adding oil as needed. Reduce to low-medium if browning too fast.
4. Deep-frying: fry the balls in oil over medium heat, not too hot, until golden brown on all sides. Drain on a paper-lined plate.
5. Sugar syrup: in a shallow pan, combine all the syrup ingredients and bring to a boil over medium-high heat. Stir well to dissolve all the sugar, cook for 2 more minutes, then reduce to medium and simmer for 2 minutes more. Turn off the heat and let it sit for 5 minutes so it is no longer boiling hot.
6. Add the balls to the syrup and let them soak for 5 minutes. Then turn the heat to low and gently move the balls so they coat on all sides. Turn off the heat after 5 minutes. Let the balls soak for at least an hour before serving. Garnish with chopped nuts if you like.

Summarized from Vegan Richa's video. Watch it for the details.

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