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Indian Vegan Sweets Recipes – Part 2

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Welcome to the second part of our series on dairy-free Indian dessert recipes! In the first part titled, Indian Vegan Sweets Recipes – Part 1, we had published vegan recipes of the Gajar Halwa, Gulab Jamun, Kheer, Rabri-Malpua, and Ras Malai. All recipes were graciously contributed by five amazingly creative food bloggers. With this post, here’s adding five more to the list: Rasgulla, Jalebi, Kaju Katli, Peda, and Mishti Doi! Yes, all of these can be made delightfully dairy-free and vegan! As before, these recipes too have been contributed by talented recipe developers and food bloggers.

We hope you will try making these dairy-free Indian desserts and also link to the creators for more of their vegan recipes. Each of their Instagram and other social media handles is provided.

Presenting FIVE Dairy-Free Indian Dessert Recipes

dairy-free indian dessert recipes_vegan rasgulla
Vegan Rasgulla I Courtesy of Amreen

Vegan Rasgulla by Amreen

Ingredients for Rasgulla balls

1 block firm Silken tofu

1 tsp Arrowroot or Corn flour

Ingredients for Syrup

3 cups Water

1 1/2 cup Sugar

Few drops Rose essence

Find more vegan recipes from Amreen on her Instagram and Facebook profiles.

Method

Take the block of tofu, wrap completely with muslin/cotton cloth, put a book or utensil on top for weight, and let sit for half hour to drain excess moisture.

Take the tofu block and knead with hands. Mash it with the palm of your hand, gather and mash again. Repeat till it becomes a smooth mixture and you can roll a ball without cracks.

Add in corn or arrowroot flour and knead again for few seconds till combined, and make smooth small round balls (they double in size after boiling). 

Take syrup ingredients in a deep pan and put on medium heat, leave to boil.

Once it’s on a rolling boil, add in small, smooth round balls and let them boil for 10-15 minutes.

Note: The syrup water must completely cover the Rasgulla balls, so adjust according to 2:1 ratio of cups of water:sugar.

The balls of Rasgulla should naturally bounce around in the water without forming big cracks – that is your indication of a successful recipe.

Remove from heat, let it cool down. 

Transfer the Rasgulla and syrup into serving bowl, add few drops rose essence, and chill in fridge to enjoy cool Vegan Rasgullas

 Dairy is so Old School, Vegan Rasgullas are the New Cool!

dairy-free indian dessert recipes_vegan jalebi
Vegan Jalebi I Courtesy of Roman

Vegan Jalebi by Roman

Ingredients for Batter

1/2 cup All purpose flour

2 1/2 tbsp split Urad dal (split white gram dal) finely ground

1 tbsp Coconut oil

3/4 tsp Eno

1/2 cup Water (or little less)

Ingredients for Sugar Syrup

1 cup Sugar

1 cup Water

7-8 strands Saffron (optional)

3-4 drops Saffron (optional)

Additional

1 Zip lock bag/Pipping bag

Oil for frying

Method

In a deep pan, add sugar and water. Keep it over high flame and bring mixture to boil. Throw in saffron and color drops (if you want).

When it comes to rolling boil, reduce the heat and cook until the sugar syrup is little sticky (around 10-12 minutes). Stir occasionally. Turn off the flame and keep it aside.

In a big bowl, sieve all purpose flour and grounded urad dal. Add Eno and coconut oil. Mix them gently.

Add water gradually to form a thick batter. It shouldn’t be too liquidy.

Once the batter is ready, transfer it into the zip lock bag/piping bag. If it’s a zip lock bag, pierce a small hole in the bottom center.

Heat oil in the flat bottomed pan. When it’s hot, squeeze the batter with adequate pressure from the top to make concentric circles from inside to out keeping the flame low. Flip the jalebis, once it turns golden brown from one side.

Transfer hot fried jalebis directly into the prepared warm sugar syrup. Once the Jalebis soak the sugar syrup well, take them out to serve. Repeat the same process with the rest of the batter.

Enjoy your Jalebis!

Find more vegan recipes from Roman on her Instagram profile and website, The Vegan Diary.

Round and Round, these Vegan Jalebis are so Juicy, Crispy, and Rotund!
dairy-free indian dessert recipes_vegan kaju katli
Vegan Kaju Katli I Courtesy of Shruti

Vegan Kaju Katli by Shruti

Ingredients

2 cups Cashew nuts (yields 250 gms of cashew powder)

1 cup (200 gms) Caster sugar

1/2 cup (120 ml) Water

4-5 Green cardamoms, powdered

1 tsp Rose water

Find more vegan recipes from Shruti on her Instagram profile and blog.

Method

Grind the cashew nuts in a mixer batch by batch, taking care not to let it become oily. Sieve the cashew meal or powder and grind the remaining larger pieces again till you get a uniformly fine powder.

In a heavy bottomed pan, dissolve sugar in half a cup (100 ml) cup of water and bring it to boil. Allow it to form a syrup of two thread consistency.

Add cashew nut powder, cardamom powder, and rose water and mix with a spatula. Leave it to cool a little and harden without covering the pan.

When it is sufficiently cool, knead the dough for 4-5 minutes, until you get a smooth and oily dough. Place this ball of dough between two large sheets of slightly greased butter paper and roll out into a thick rectangular shape.

Remove the top sheet of butter paper and with a spatula or dough cutter, shape the rectangle more accurately, then replace the top sheet and roll the dough into a uniformly thin sheet. This should be about 5 mm thick.

Remove the top layer of the butter paper and trim the ends of the rolled cashew dough sheet into a neat rectangle, and then further cut it into diamond shapes or squares.

It wouldn’t be overstating to call these killer or kaatil katlis.

Kajus have such virtuous CHARACTER, why add dairy and make it a Spoiler!
vegan peda
Vegan Peda I Courtesy of Suvarna

Vegan Peda by Suvarna

Ingredients

1 cup Cashew powder ⁣

3 tbsp fine ground Sugar or 5 tbsp Date powder

1 tsp Almond milk or Soy milk⁣

4 tbsp Coconut flour or grated coconut⁣

1/8 tsp Cardamom powder⁣

1 tbsp Maple syrup or Jaggery syrup or Sugar syrup⁣

20 gms Silken Tofu⁣

Pinch of Salt⁣

Method

In a bowl mix the cashew flour, coconut flour, sugar/ date powder, cardamom powder.

Add some almond milk, sugar syrup or (jaggery/maple/date syrup)

Crumble Silken Tofu with your hand⁣

Mix and make a soft dough. Make flat discs of the dough⁣.

Garnish the pedhas with pistachios and enjoy it.

Find more vegan recipes from Suvarna on her Instagram and Facebook profiles.

Pedas are an All-Time Favorite; Watch out, the vegan version will become a Classic!
vegan mishti doi
Vegan Mishti Doi I Courtesy of Sophie

Vegan Mishti Doi by Sophie

Ingredients

1 can Coconut milk (full fat or light, full fat works better for this recipe)

1/4 – 1 cup Coconut sugar (if using 1/4 cup then add 4 sachets of Stevia or other sugar-free sweetener)

2 pods Cardamom powdered

4 Probiotics capsule (open and collect the culture)

Chopped Nuts to garnish

Agar agar or Tapioca starch (optional)

Find more vegan recipes from Sophie on her Instagram profile and website, My Dainty Soul Curry.

Method

Take a can of full-fat coconut milk in a bowl.

In a sauce pan, add half cup of the coconut milk and bring the mixture to a pre-boiling temperature. Keep stirring to avoid scorching.

Add 1/4 tsp of cardamom powder.

Now add coconut sugar 1/4-1 cup or just 1/4 cup and four sachets of granular sugarfree. Still well and the mixture will look caramel-like.

Now add the remaining coconut milk to it. Stir well and bring the mixture to a pre-boiling temperature.

Take one cup of warm coconut milk in a bowl and add a tablespoon of agar agar. Mix well so that the agar dissolves in the mixture completely.

Pour the agar mixture in the sauce pan and stir well.

Note: Adding agar agar/tapioca starch is completely optional. The yogurt will still be thick from fermentation without any thickeners.

Now turn the heat off. Allow the mixture to cool down to a warm temperature. When you insert your finger in the liquid, the mixture should be warm to touch.

Open four capsules of probiotics and pour the contents on the coconut milk mixture. Stir well with a plastic or wooden spoon. DO NOT use a metal spoon to stir in the culture.

Pour the mixture in earthen pots, ramekins, or serveware.

Seal them with aluminum foil or cheese cloth. Let them rest for 12-24 hours in room temperature preferably set at 75-78F. You can place them at a warm and dark place too.

Open them after 12-24 hours and check if the mixture is thick n creamy. You may notice some water on the top, which is vegan whey. You can discard the liquid if you want.

Refrigerate the yogurt for few hours.

Add chopped nuts or toasted coconut and serve.

Oh! Darling, please believe me... This is Mishti Doi and it is DAIRY-FREE...

Summary: Dairy-Free Indian Dessert Recipes

Dear readers, we hope the second part of the compilation on Indian dairy-free vegan sweets / dessert recipes is useful for you. We hope you will support our work of spreading the essence of veganism by sharing these recipes further.

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