5 Mouthwatering Indian Vegan Dessert Recipes That You Have to Try!

Indian desserts are filled with delicacies that rely on the richness provided by animal-based products — a major deterrent for those on a plant-based diet. But what if we told you that you could transform your favorite Indian sweets into equally delicious vegan desserts? Here are five recipes that cover everything from barfis to kaju katlis, and even your favorite gulab jamuns.    

Chana Dal Barfi

Ingredients:

• 191 gm chana dal (soaked in water for 4 hours)
• 709 ml almond milk
• 75 gm cashew nuts (soaked in water for 30 minutes, then blended with 118 ml water)
• ½ tsp ground cardamom
• 59 ml coconut milk
• 59 ml coconut oil
• 150 gm sugar
• 30 gm pumpkin seeds

Instructions:

• Combine chana dal with 473 ml almond milk in a saucepan and bring to a boil. Then, lower the heat, cover the saucepan and let the chana dal cook for 30 minutes till it turns tender. Set the mixture aside to cool; blend to form a coarse paste.
• In a large pan, heat oil and add the chana dal paste with sugar. Stir constantly until the paste turns dry and sticky.
• Add coconut milk, cashew paste, the remaining almond milk, pumpkin seeds and cardamom. Cook on medium heat, stirring constantly, until the mixture turns dry and slightly opaque.
• Grease a deep cake pan and evenly spread the chana dal mixture. If you like, you can sprinkle a few pumpkin seeds on top.
• Let it set in the refrigerator.
• Your barfi is ready to be cut up and served.

Mishti Doi

This sweet yogurt delight does not require too many skills to create. The best part — it can be enjoyed for breakfast too!

Ingredients: 

• 130 gm cashews (soaked in water for 30 minutes)
• 473 ml water
• 2 tbsp almond flour
• 100 gm coconut sugar
• ½ tsp pure vanilla extract
• 2 probiotic capsules (vegetarian)

Instructions:

• Create a smooth, creamy paste by blending cashews with water.
• In a saucepan, add sugar and 2 tbsp water. Stir until it caramelizes.
• Pour the cashew mixture and let it come to a boil. Stir frequently till the mixture thickens. Then add almond flour and mix.
• Turn off the heat, add vanilla extract to the mixture and mix. Let the mixture sit for some time, till it turns lukewarm. Once it’s cool enough, open the probiotic capsules and add the powder. Mix well.
• Pour the mixture into a separate bowl and leave it in a warm spot for 24-36 hours to set.
• You can chill the mishti doi before serving it with a garnish of nuts and saffron.

Kaju Katli

Taking all of 20 minutes to make, this famous Indian dessert is addictive and a great option to serve guests this festive season.

Ingredients

• 130 gm cashews
• 1 tsp cornstarch
• 100 gm sugar
• 59 ml water
• ½ tsp ground cardamom
• ¼ tsp saffron
• 1 tsp oil (for greasing)

Instructions

• Blend cashews and corn starch until it turns into a fine powder. Make sure not to over blend; you don’t want to end up with nut butter.
• Combine sugar and water and bring to a boil. Then, bring it to a simmer and add cardamom and saffron. Let it cook for 5 minutes or until the syrup reaches 110°C.
• Over low heat, warm cashew powder in a wok or skillet for about 2 minutes.
• Add the sugar syrup to this and continue stirring until it thickens and achieves a wet dough-like consistency.
• Pour the mixture on a clean surface. Grease your hands with oil and knead the dough until it feels smooth.
• Evenly spread the dough onto a tray; it should be a third of an inch thick.
• Set it aside to cool before cutting it up into diamond shapes.

Sweet Potato Gulab Jamun

A slightly healthy take on the traditional gulab jamun, this sweet potato adaption promises to be just as good!

Ingredients

• 1 sweet potato
• 100 gm mawa
• 2 tbsp all purpose flour
• 4 tbsp almond milk
• 1 tsp vegan butter
• A pinch of baking soda
• 130 gm sugar
• 236 ml water
• ¼ tsp cardamom powder
• Oil (for frying)

Instructions:

• Boil the sweet potato. After it cools, peel the skin and mash it.
• Grate mawa and combine it with flour, mashed sweet potato, baking powder, milk and butter and mix well to create a soft, smooth dough.
• Divide the dough into gulab jamun-sized balls.
• In a heavy-bottomed pan, heat oil.
• Fry the gulab jamun balls until they turn golden brown. Place them on a paper napkin to soak up the excess oil.
• In a separate pan, combine sugar and water and let it combine for 8-10 minutes until it attains a syrupy consistency. Then add cardamom powder.
• Dip the gulab jamuns in the syrup and serve.

Coconut Laddoo

If you’re looking to sink your teeth into a fudgy dessert, this coconut laddoo recipe — combining coconut, jaggery and cardamom — is your answer! In case you’re not a big fan of cardamom, you can replace it with cinnamon or saffron.  

Ingredients:

• 180 gms dry, shredded coconut (unsweetened)
• Seeds from 4-5 cardamom pods
• 78 ml full-fat coconut milk
• 2 tsp coconut oil
• 130 gm jaggery
• 2 tbsp coconut flour
• A pinch of salt

Instructions:

• Grind coconut flakes to create powdery flakes. Pound the cardamom seeds in a mortar and mix it with the coconut.
• On a medium flame, heat coconut milk. Add oil, jaggery and salt and mix well. Allow the mixture to come to a bubbling boil. Continue cooking until it reaches a temperature of 107°C. Take it off the heat.
• Add the coconut and cardamom mix to this, a little at a time, till the mixture looks good enough to shape into balls.
• Roll the mixture into laddoo balls and whatever is left of the coconut-cardamom powder.
• Let it cool completely before serving.

If you’re looking to venture outside the realm of Indian vegan desserts, you have to try these recipes for avocado desserts. If chocolate is on your mind, try making these guilt-free chocolate treats. Still not satisfied? These healthy desserts will hit the right spot.