Not Only during the festival season Candies are almost Everybody’s favourite Through the year.
Even if you stick to a vegan lifestyle, you can still treat your sweet tooth using all the classic Indian desserts.
Here’s how you can provide your favourite desserts a refreshing, vegetarian twist:
This power packed energy ladoo will not only be apt for the festive season with its beautiful taste but also can be used in your everyday diet. With only a couple of ingredients and minimal time, you can eat the best of dry fruits and nuts in this ladoo for better nutrition. To amp the effectiveness of this ladoo, adding a chocolate vegan plant protein will accentuate Not Just its taste but will also make it healthy
Grind the cashews, peanuts, almonds, pistachios and flaxseeds together to make a powder. Then combine the dates and figs with minimal water until they form a thick paste. Then mix the dry nuts powder with the dates and figs glue to make a dough. Add from the saffron, sesame seeds, cardamom powder and flaxseeds to this mixture. Utilize water if the dough is too dry. After everything is blended together add from the coconut oil, and smear some on your hands and roll out the nuts and figs bread into smaller chunks like ladoos. Once the ladoos are prepared, roll them in the coconut/almond flakes or powder and then refrigerate them to 2-3 hours so that they place nicely. After they are set the ladoos are prepared to be served!
Chocolate Coconut Ladoo
With only 5 components, these fudgy, coconut ladoos are rather simple to create. You are able to add some cocoa powder or a chocolate flavoured vegan plant protein too to add your own twist to it and make it even more rich and yummy.
For 12 ladoos, you’ll need:
In a blender, grind the dried coconut to a coarse powder. Split the cardamom seeds in a mortar and pestle and mix together with the shredded coconut. Heat the coconut milk and mix in the coconut oil, jaggery and salt. When the mixture comes to boil, then turn the heat down and cook till it creates a half thread. Take the heat off and add the coconut flour, chocolate flavoured vegan plant protein powder along with the coconut and cardamom mix gradually till you’ve got the desired consistency. Let it cool a bit before you roll them into ladoos. To garnish, roll every ladoo in dried coconut flakes. Drink them immediately and store in an air-tight container.
A household favourite during any special occasion, kheer is a must-have on most joyous times. Following is a tasty, vegan version of this classic dessert.
For 4 servings, you’ll need:
- 4 cups of almond milk
- 1/4 cup Basmati rice, rinsed and simmer for 30 minutes
- Cardamom powder, according to flavor
- Any sweetener of your choice like coconut oil or stevia, according to taste
- 5-6 Dates (Khajoor)
Bring the milk to boil and slowly add the cardamom powder and coconut oil while stirring . Once it comes to a boil, reduce the heat and let it simmer.Add the rice and let it cook. Keep stirring to avoid burned pieces. When the milk thickens and the rice is tender, check and fix the stevia/coconut sugar and add chopped dates. (you could also opt to use the dates as a substitute for the coconut sugar/stevia). Let it cool, and your own vegan dates kheer is prepared to be served!
Who does not enjoy a bowl of warm gajar ka halwa? Here’s a vegan, fermented and soy-free variant of it.
For 4 servings, you’ll need:
- Two tbspof almond butter
- 3 tbsp chopped cashews
- 2 tbsp raisins
- 2 tbsp sliced pistachios
- 21/2 cups grated carrots
- 1/2 cup almond meal
- 11/4 cup vanilla milk
- Stevia according to flavor
- A few saffron strands
- 1/2 tsp cardamom powder
- 2 tsp coconut oil
Heat the coconut oil in a skillet and lightly fry the cashews, pistachios and then raisins.Add the grated carrots and cook for approximately 5 minutes. Gradually, add the almond meal and almond milk. Mix well and cook for approximately 15 minutes on medium-high heat. Mix in the almond butter, saffron and cardamom, and cook until the liquid has almost been absorbed. Assess and adjust the stevia based on taste. Once completely cooked, serve the halwa warm.
Hot, syrupy gulabjamuns are on top of everybody’s lists in regards to favourite desserts. This vegan version is made out of bread and also cashew cream, and comes together in virtually no time!
For around 14 gulabjamuns, you’ll need:
- 21/2 cups of nice, white breadcrumbs (take off the edges of the bread and utilize only the white portion if making at home)
- 1/2 cup cashews
- 1/2 cup water
- two tbspof sliced almonds and pistachios for garnish
- For the stevia syrup, then you’ll want,
- 1 1/2 cups water
- 1 cup stevia
- 3-4 pods of crushed cardamom
To make the syrup, bring the water to a boil. On bubbling, turn the heat down and add in the stevia and cardamom.
Combine the cashew and water to a very smooth paste to make the cashew cream. Mix at the breadcrumbslittle at a time till you get a pliable dough.Knead it nicely and split it into 14 equal pieces, rolling every one of them into chunks. Make sure there are no visible cracks on their face. Use an Air Fryer to fry the dough balls until they are cooked on the inside and have a golden brown color on the outside. Using a toothpick, poke a few holes in each and soak them in the stevia syrup for one hour. Garnish with chopped along with your dairy-free gulabjamuns are prepared!