Indian Vegan Sweets Recipes – Part 1

Ingredients

1 cup grated Carrots

1 tbsp Vegan Butter by GoodMylk

1/2 cup Coconut milk or Almond milk

2 tbsp Water

2 tbsp Coconut sugar

A pinch of Cardamom powder

Small pieces of Cashews, Almonds, Raisins, and Pistachios

Find more vegan recipes from Soujanya on her Instagram profile.

Method

Heat the vegan butter in a pan and add the grated carrot.

Fry the carrot until it loses the water content.

Add coconut milk and two tbsp water, bring it to a boil.

Let it boil till the carrot turns mushy.

Add cardamom powder and sugar, mix well. It takes nearly 15 minutes to cook completely and the whole mixture starts to separate and becomes a little dry.

Add the dry fruits and mix well.

Let it cool. Garnish with pistachios.

Serve and Relish!

Note: The color might turn a little brownish if you use brown sugar or coconut sugar.

Ingredients

2 cups of cooked and mashed Sweet Potato

2 tbsp Maida/All-purpose Flour

1 tsp Oil

1/2 cup Sugar

1/2 cup Water

1/2 tsp Lemon juice

1/2 tsp Cardamom

Oil for deep frying

Find more vegan recipes from Bharani on her Instagram profile.

Method

In a saucepan, add sugar and water. Let the sugar boil.

After sugar melts, add cardamom powder and lemon juice. Keep it aside.

In another pan, heat the oil. 

In a bowl, add the mashed sweet potato, maida (you can adjust the flour depending on the moisture in the mashed potato, but less the flour better the results), and oil. Mix well and make it into small lime size balls.

In medium heat, deep fry the Jamum until golden brown.

Add the Jamun to sugar syrup and let it sit for an hour so that it soaks up the syrup.

Vegan Gulab Jamun is done!

Ingredients

1 litre Almond milk (can also use Oat milk or Rice milk)

1 cup Sugar

1 cup roasted Vermicelli/Sevaiya

2 tbsp Raisins

2 tbsp roasted and chopped Almonds and Cashew

3-4 strands Saffron/Kesar

1 tbsp Cardamom/Elaichi powder

Find more vegan recipes from Amrita on her Instagram profile & website, The Nectar Life.

Method

In a heavy bottom pan, bring the almond milk to a boil on medium flame.

In another saucepan, bring about half litre water to a boil and add the roasted vermicelli/sevaiya. Cook for about 5 minutes, drain the vermicelli, and set aside.

Back to the milk, turn off the flame and add a cup of sugar, a tbsp of cardamom powder, and stir continuously to prevent the milk from burning.

Add the cooked vermicelli to the boiled milk and give it a good mix. Add in the raisins at this point.

Crush the saffron strands in a spoon of warm milk and add it to the rest of the milk.

Garnish with roasted almonds and cashew nuts.

Enjoy warm or refrigerate to enjoy it cool!

Ingredients

3 cups Coconut milk

1/2 cup freshly grated Coconut

1/4 cup Cashew or Almond paste

1/2 cup Sugar

2 powdered Cardamom

2-3 tbsp broken Pistachios and Almonds

10 Saffron strands

Method

Heat coconut milk in a sauce pan, when it starts boiling, reduce the flame. Add saffron strands and keep boiling the milk till it reduces to 3/4th quantity.

Add cashew or almond paste and let it simmer for few more minutes. Keep scraping from the sides and stir well.

Now add sugar and grated coconut. Mix well. Keep stirring and scraping from the sides till it starts thickening.

Remove pods from cardamom, crush it, and add it in the dish.

Remove from flame and let it cool.

Transfer into serving bowls and garnish with nuts. Chill for an hour and serve along with Malpua.

Ingredients

1 cup Jaggery 

3/4 cup Water

4 green Cardamom

Few Saffron strands

1 tsp Lemon juice

Few drops of Vanilla or Rose essence (optional)

Method

Make the jaggery syrup by mixing 1 cup jaggery with 3/4 cup water in a pan. Switch on the heat on medium, add crushed cardamom pods, rose or vanilla essence, and saffron strands.

Let the jaggery dissolve, this takes around 2-3 minutes. Once the jaggery dissolves, add lemon juice and let the syrup simmer for around 3 minutes more until it becomes sticky. Don’t look for any string consistency here, simply make the syrup sticky and you will be fine. Remove pan from heat and set aside.

Ingredients

1 cup Jowar flour

1/4 cup fine Rava/Semolina

1/3 cup desiccated Coconut powder

1 tsp slightly crushed Fennel seeds

1 tbsp granulated white Sugar

A pinch of Salt

A pinch of Baking Powder

1.5 cups Plant milk (use warm milk) + more as needed to make thick pouring consistency batter. I have used Cashew-Oat milk.

Oil for frying

Method

Add flour, semolina, and desiccated coconut to a large bowl.

Add crushed fennel seeds, sugar, pinch of salt, and pinch of baking powder. Mix well.

Add warm milk, little by little and whisk to form a smooth batter. The batter should have no lumps. It should be a thick batter of pouring consistency. If yours looks very thick, add more milk to have a pouring consistency. Let the batter rest for 15 to 30 minutes.

Frying the Malpua

Heat enough oil in a wide pan on medium heat. You don’t need to submerge the entire Malpua in oil. Pour a small ladle full of batter into the hot oil. The batter will form a round shape on its own, you don’t need to shape it.

Lower the heat to low-medium and fry the Malpua until golden brown on both sides. When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side. Remove the Malpua from oil carefully, drain the oil.

Dip the Malpua in the prepared jaggery syrup, make sure the syrup is warm. Let it soak for few minutes.

Garnish with dry fruits and serve along with Rabri.

Ingredients

1 litre Soy milk

4 tbsp Lemon juice

1 tsp Cornflour

Method

Boil the soy milk in pan. When it’s boiling, switch off the heat.

Add lemon juice till the soy milk curdles completely.

Strain through a mesh sieve to collect the paneer.

Rinse it with cold water.

Leave it in the strainer for 10-15 minutes. Let it drain. It should not be dry, not too wet but moist.

Place it in a bowl, add cornflour, and mash and knead till it’s smooth, crumb, and grain free.

Once it is smooth, shape small balls or discs out of it.

Ingredients

4 cups Water

7 Cardamom pods

1 cup Sugar

Method

In a pan, boil water with sugar and cardamom pods.

Drop the balls in boiling sugar syrup and cook for 10 minutes.

Turn off the heat, let the balls cool in the syrup while you make the ras.

Ingredients

1 cup Plant-based milk

1 cup Plant-based cream

3-4 tbsp Sugar

A pinch of Saffron

1/4 tsp Cardamom powder

2 tbsp chopped blanched Almonds

2 tbsp chopped Pistachios

1 tbsp Kewra (Pandan) water or Rose water (optional)

Method

Boil the non-dairy milk and cream in a pan.

Take 2 tbsp hot milk from the pan in a small cup. Add crushed saffron strands, stir, and keep aside.

Lower the flame and simmer the milk and continue to simmer. Stir frequently.

Add sugar and stir until it dissolves.

Add cardamom powder, the almonds and pistachios. Reserve a few almonds and pistachios for garnishing.

Mix in the saffron milk.

Keep simmering and stirring on low heat for 10 minutes.

Close the heat and mix in the kewra or rosewater if you use any.

Keep the milk aside until it cools down but still warm.

Pour the warm milk (ras) in a container.

Take out gently the Ras Malai balls from the sugar syrup and place them in the warm milk.

Chill them in the fridge, at least for 4-5 hours.

For serving, garnish with chopped almonds, pistachios, and saffron strands.