From Ras Malai To Jalebi, Here’s The Ultimate Guide To Making Your Favourite Indian Sweets Vegan!

The allure of Indian sweets is undeniable, especially during the festive season. But for those embracing a vegan lifestyle, these dairy-rich desserts may seem out of reach. However, the magic of plant-based ingredients brings an exciting twist to the art of Indian sweet-making. Let’s dive into the world of vegan Indian sweets, where coconut cream replaces khoya, almond milk thickens kheer, and the essence of these classics remains just as irresistible.

Make Your Favourite Indian Sweets Vegan

Transforming traditional Indian sweets into vegan delights is a creative adventure that celebrates both the rich heritage of Indian desserts and the principles of plant-based cooking. Here’s an exploration of some popular Indian sweets and tips on how to make them vegan-friendly without compromising on taste or authenticity.

1. Gulab Jamun 

To make vegan gulab jamun, instead of khoya (dried milk), you can use coconut cream or nut milk (like almond or cashew) combined with a little flour and semolina for the dough. For frying, opt for coconut oil for a subtle flavour that complements the sweetness. The sugar syrup can remain unchanged, but adding a hint of rose water or cardamom can enhance the flavour profile.

2. Barfi

Replace the milk with coconut milk or cashew cream for a creamy texture. For a nutty barfi, blend soaked cashews with a bit of jaggery (a natural sweetener) and cardamom. Add in crushed pistachios or almonds for crunch, maintaining the rich taste of the original.

3. Jalebi

Instead of using yoghurt in the batter to make jalebis, you can substitute it with plant-based yoghurt or a mix of flour with apple cider vinegar and water to achieve the right fermentation. For the syrup, using maple syrup instead of sugar can add a unique flavour. Fry in vegetable oil for a crispy finish.

Also Read: From Sweets To Savouries, 28 Best Diwali Menus Across India Perfect For The Festival Of Lights!

4. Ladoo

For besan ladoo, simply use coconut oil instead of ghee for roasting the gram flour. For coconut ladoos, combine desiccated coconut with maple syrup or agave nectar for sweetness, binding it with almond or cashew butter. Adding a pinch of cardamom can elevate the flavour.

5. Kheer

Substitute regular milk with almond milk or coconut milk for a rich texture. Sweeten with jaggery or coconut sugar, and infuse with cardamom. Toss in some chopped nuts and dried fruits for a traditional touch, keeping the flavour vibrant and inviting.

6. Ras Malai

 Instead of chenna, make your own using tofu blended with a bit of lemon juice for a similar texture. Soak it in a syrup made from almond milk, sweetened with agave or coconut sugar. Add saffron and cardamom for the classic flavour.

7. Peda

For a rich flavour, use cashew milk or soy milk, thickened with cornflour. Sweeten it with jaggery, and flavour it with cardamom. Roll into small balls and garnish with pistachios or almonds to maintain that traditional touch.

Achieving the right texture is crucial in sweets; sometimes, a combination of different plant-based milks and creams can help recreate the creaminess of dairy. By experimenting with plant-based alternatives, you can create delightful desserts that celebrate the spirit of Indian sweets while embracing a compassionate lifestyle.

Whether it’s for a festive occasion or a casual treat, these vegan adaptations allow everyone to enjoy these vegan Indian sweets.

Cover Image Courtesy: Canva