I love besan ladoos. I tried it with coconut sugar and it's amazing!! I even added a scoop of plant-based protein powder to make it nutritious!! My hubby loves them!!

U can add any roasted crushed nuts or seeds for more nutrients!!

This year we on our Indian Teej festival we made these Basan ladoo ( satu ) in Detroit with my daughter . Loved 🥰 working and creating these art work on our Ladoo’s . 🥳👌 

Try making this easy Besan Ladoo without Ghee today! 



![besan ladoos without ghee](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/sgpzufay5rw1kirfuwbj/1604903390.jpg/w=700)

#### Besan Ladoos are made in many Indian households, especially during the festival season. These ball-shaped delights are traditionally made with ghee, I've veganized them by using coconut oil and plant-based butter! 
#### Makes 15 ladoos

### Ingredients 
- 1 cup besan (gram flour) 
- ½ cup ladoo besan (Coarse gram flour) 
- 3 tablespoon coconut oil 
- 3 tablespoon Miyoko's cultured vegan butter (unsalted)
- 1 tablespoon extra butter for later use 
- 1/3 cup powder sugar
- 1 teaspoon of ground cardamom powder
- 2 tablespoon chopped almond, pistachio mix 
- one sheet of silver foil 


### Process: 

 
#### - Heat a heavy bottom pan. Add both flours, 3 tablespoon vegan butter, and 3 tablespoon coconut oil. Keep stirring. As you begin roasting, the mixture will become lumpy. Keep breaking the lumps with the back of a spoon/spatula. After 45 minutes, you'll get a nice golden-brown color. 

![roast chickpea flour](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/edamvintftaa1otnsyig/1604902471.jpg/w=700)


#### - Now add 1 tablespoon vegan butter. Stir and cook for additional 5 minutes. 
#### - Remove from heat and let it cool completely. 


#### - Add 1/3 cup of powdered sugar and one tablespoon of cardamom powder. Mix well with your hands until you get a smooth texture. 
#### - Shape the mix into small balls. You can even flatten this mixture using a plate and then cut into pieces, or you can serve as is! 
#### - Garnish with nuts and silver foil. 
#### - Let the ladoos rest for 3 hours so they become firm. 
#### - Serve and enjoy. 

![besan ladoos vegan](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/xdn5h5d2mwoc1qi922y2/1604902983.jpg/w=700)









![besan ladoos without ghee](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/sgpzufay5rw1kirfuwbj/1604903390.jpg/w=700)

#### Besan Ladoos are made in many Indian households, especially during the festival season. These ball-shaped delights are traditionally made with ghee, I've veganized them by using coconut oil and plant-based butter! 
#### Makes 15 ladoos

### Ingredients 
- 1 cup besan (gram flour) 
- ½ cup ladoo besan (Coarse gram flour) 
- 3 tablespoon coconut oil 
- 3 tablespoon Miyoko's cultured vegan butter (unsalted)
- 1 tablespoon extra butter for later use 
- 1/3 cup powder sugar
- 1 teaspoon of ground cardamom powder
- 2 tablespoon chopped almond, pistachio mix 
- one sheet of silver foil 


### Process: 

 
#### - Heat a heavy bottom pan. Add both flours, 3 tablespoon vegan butter, and 3 tablespoon coconut oil. Keep stirring. As you begin roasting, the mixture will become lumpy. Keep breaking the lumps with the back of a spoon/spatula. After 45 minutes, you'll get a nice golden-brown color. 

![roast chickpea flour](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/edamvintftaa1otnsyig/1604902471.jpg/w=700)


#### - Now add 1 tablespoon vegan butter. Stir and cook for additional 5 minutes. 
#### - Remove from heat and let it cool completely. 


#### - Add 1/3 cup of powdered sugar and one tablespoon of cardamom powder. Mix well with your hands until you get a smooth texture. 
#### - Shape the mix into small balls. You can even flatten this mixture using a plate and then cut into pieces, or you can serve as is! 
#### - Garnish with nuts and silver foil. 
#### - Let the ladoos rest for 3 hours so they become firm. 
#### - Serve and enjoy. 

![besan ladoos vegan](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/xdn5h5d2mwoc1qi922y2/1604902983.jpg/w=700)







Vegan Besan Ladoo Recipe

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OMG !! I need to try this! thanks @manjugarg for the recipe ❤️

This is vikas favorite 😍 so this year I had to try making veganized . Came out pretty good .  Our family love the roll version which keep sugar less and doesn’t get soggy . Small bite are always good .

This looks amazing!! Can’t wait to make it!

Lovely 😋 definitely going to make these🙂

Last year I used lite oliv oil and vegan butter . This year on Diwali I made with earth balance vegan butter stick with miyoko’s butter unsalted 50/50 mix . My baklava came very good better then before . I am very happy to use these products in my vegan cooking then I don’t miss butter at all 😘

Melt them together to brush between layer’s

Indulge in the authentic taste of Turkey with this easy vegan baklava recipe. Made with phyllo dough, a mix of nuts, and a sweet sugar syrup, this vegan dessert is perfect for any occasion.


![Delightful Square Baklava](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ftdrkse1vbwkq9wcvopa/1606883471.jpg/w=600)

Vegan Baklava, a delectable dessert that has its roots in the Ottoman Empire, is now enjoyed all around the world. This sweet treat consists of layers upon layers of delicate phyllo pastry sheets filled with chopped nuts and sweetened with sweet syrup. In this article, we will explore a vegan version of Baklava that captures the essence of its traditional counterpart while adhering to plant-based ingredients. So grab your apron and let's dive into the world of Vegan Baklava, and impress your family and friends.

## Ingredient List

### For the Baklava

- 1 cup [vegan butter](https://www.abillion.com/products/i-cant-believe-its-not-butter-i-cant-believe-its-not-butter-its-vegan-45-vegetable-oil-spread-10024066) or light [oil](https://www.abillion.com/products/nuttelex-buttery-spread-with-coconut-oil-10002055) (Note: Vegan butter is usually salty. I prefer [Miyoko's](https://www.abillion.com/products/miyokos-creamery-european-style-cultured-vegan-butter-hint-of-sea-salt-10002715) because it's unsalted)
- 1 pack of [phyllo dough sheet](https://www.abillion.com/products/mediterranean-delicacies-phyllo-pastry-10020853)
- Brush and a wooden stick

### For the Filling

- ½ cup ground walnuts
- ½ cup ground almonds
- ¼ cup ground pistachio
- 1 teaspoon breadcrumbs
- ½ teaspoon cinnamon
- 1 teaspoon cardamom
- 1 pinch of nutmeg

### For the Sugar Syrup

- 1 cup sugar
- 1 cup water
- ½ cup maple syrup
- 1 cinnamon stick
- 2-3 cloves
- ½ teaspoon lemon juice

## Pre-Preparation

1. **Make the Sugar Syrup:**

   - Add all the ingredients for the sugar syrup to a pan and set on high heat for 2-3 minutes.
   - Simmer the syrup until it attains a one-string consistency.
   - Add saffron and keep it aside.

2. **Prepare the Baking Dish:**

   - Brush a baking dish (11x10x2“ deep) with butter and keep it ready.

3. **Prepare the Phyllo Dough:**
   - Remove the phyllo sheet 2 hours before you want to make the Baklava or keep it in the refrigerator overnight.

![baklava ingredients](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ze6h5ukrax5xckezfr7x/1606883470.jpg/w=600)

## Cooking Instructions

1. **Melt Butter:**

   - Melt butter in a bowl.

2. **Prepare Phyllo Sheets:**

   - Lay one phyllo sheet on your work counter and cover the rest with a damp towel, so they don’t dry up.
   - Brush the melted butter on the entire sheet.

3. **Add Filling:**
   - Put a wooden stick 3 inches from the bottom and pour 2 tablespoons of the nut mixture above the stick.
     ![baklava how to roll instructions](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ma0ra03xqxzabl5oxkrz/1606883470.jpg/w=600)
4. **Fold and Roll:**
   - Fold the bottom part of the phyllo sheet over the mixture and butter the flipped part.
   - Start rolling the sheet to make a tight roll till the full sheet is covered.
   - Squeeze the roll by pushing down and gather the roll to make it 6-inch-long. Lay it on a baking dish, and cover with a damp towel until you’re done with all the rolls.
     ![vegan baklava](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/jfsxnwomq0cpuwb4zduz/1606883471.jpg/w=600)
5. **Bake:**

   - Preheat oven to 350°F.
   - Brush all the rolls with butter again and bake for 30 minutes or until golden brown.
   - Pro Tip: Set your oven to broil for the last 1-2 minutes to get that delicious golden-brown color.

6. **Add Sugar Syrup:**
   - After baking, take out the tray and pour the sugar syrup on the rolls and cover with a towel.
   - Let the rolls soak the syrup for 10-15 minutes. Then uncover it and cut it into 2-3-inch-long pieces and top with crushed pistachios. Enjoy!

## Expert Tips

- **Prevent Drying:** Keep the phyllo sheets covered with a damp towel to prevent them from drying out.
- **Rolling Technique:** Squeeze the rolls gently to ensure they hold their shape and fit well in the baking dish.
- **Broiling Tip:** Use the broil setting for the last 1-2 minutes of baking for an extra golden-brown color.

## Variations

### Square Baklava

1. **Layer the Phyllo Sheets:**

   - Layer the phyllo sheets and the filling in a flat pan.
   - Add butter between the layers. Lay 4-5 sheets at the bottom of the pan, brush some butter, and then spread a handful of filling evenly over it.
   - Keep building layers.

2. **Final Steps:**
   - When you place your last phyllo sheets, brush some butter on top.
   - Make cut marks with a sharp knife and bake.
   - After baking, pour the sugar syrup over the baklava and set it aside for 10-15 mins.
   - Cut into squares and enjoy!

## Frequently Asked Questions

### Can I use other types of nuts for the filling?

Yes, you can customize the filling with your favorite nuts such as pecans, hazelnuts, or a combination of different nuts.

### How do I store vegan baklava?

Store the baklava in an airtight container at room temperature for up to a week. For longer storage, keep it in the refrigerator.

### Can I make baklava ahead of time?

Yes, you can prepare the baklava and store it in the refrigerator before baking. Bake it fresh when ready to serve.

Here are a couple of links to popular vegan baklava recipes by well-known food bloggers:

**Connoisseurus Veg**:

   - [Vegan Baklava Recipe](https://www.connoisseurusveg.com/vegan-baklava/)
     This recipe uses a nut mixture of walnuts and hazelnuts, with a spiced syrup of maple syrup, cinnamon, and cloves. It's layered with phyllo pastry and drizzled with a syrup once baked.


These recipes provide a variety of approaches to making vegan baklava, each with its own unique twist on the traditional dessert.

For a delightful exploration of the finest plant-based baklava from around the globe, check out our list of the [45 best vegan baklava products](https://www.abillion.com/collections/45-vegan-baklava-products-worldwide-10054069) . Whether you're a seasoned vegan or just looking to try something new, this guide offers the top selections to satisfy your sweet tooth.

Check out **[#baklava](https://www.abillion.com/hashtags/baklava)** to see the delicious baklava that other members of the abillion community have been eating.

Make this easy vegan baklava recipe and bring home the authentic taste of Turkey! Perfect for any occasion, this sweet and crunchy dessert is sure to impress.



Vegan Baklava Recipe: Bring Home the Taste of Turkey

Learn how to make soft, powdery, melt-in-your-mouth Rava Laddoos without the milk and ghee.


#### This series is dedicated to preparing some of the most popular classical Indian desserts with a focus on healthy, fresh ingredients that bring the true flavors of these sweets to life! Indian desserts have a reputation for putting people to bed, mostly because of all the excessive dairy and oil that goes into them. We’re here to show you how to make these desserts so much better, and we kicked off the series with a refreshing take on carrot halwa, one of the most popular Indian desserts of all time. If you haven’t had a chance to make it, you’ll love our recipe! Don't forget to check out the other recipes in the series including Kaju Katli, Phirni, Shrikhand and Jalebi. For our sixth piece in the series, we’re tackling Rava Laddoo.

![Rava Laddoo](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/abv_6d_ogolx3/1527045198.jpg/w=700)

#### Think of the variety of Indian sweets out there, and laddoos are likely among the first that come to mind. These round, colourful and fragrant sweets are the Indian equivalent of bliss balls - rolled to perfection, and characterised by that distinct touch of cardamom you find in almost every traditional Indian sweet. What truly makes laddoos special is their versatility. Walk into a sweet shop, and you’ll see endless varieties, ranging from laddoos made of besan (chickpea flour), rava (semolina), boondi, sesame, and coconut, among several others.

#### We’ve chosen to veganise ‘Rava Laddoo’, as I feel it’s got a distinct taste and mouthfeel. When you bite into one, you’d expect something dense because that’s what it looks and feels like at first - but you soon realise that it is a soft, powdery, melt-in-your-mouth ball of goodness, with just a bit of crunch from the toasted cashews to get that perfect balance.

#### Milk and ghee have always been seen as some of the most basic ingredients when it comes to making laddoos. Given the number of people now starting to question the need for animal products, such traditional recipes can be redefined! I knew that coconut oil would be a great substitute, but the recipe still had to be crafted with a lot of care. In fact the first try resulted in a crumbly disaster because the coconut oil refused to hold the laddoos together - but I managed to figure out one great little trick and can't wait to share it with you guys.

## **Rava Laddoo**
##### Serves: **8 pcs** 
##### Active Time: **30 minutes**

### **Ingredients**
* ½ cup rava (sooji or semolina)
* ½ cup powdered jaggery, sieved
* 2 tsp powdered almonds
* ¼ tsp cardamom
* 5 tsp cold-pressed coconut oil + ½ tsp
* 1½ tsp coconut milk
* ¼ cup cashews, crushed
* Very tiny pinch of salt

### **Directions**
1. Sieve the jaggery into a large glass bowl and keep aside. 
2. In a small pan, lightly toast the crushed cashews in ½ tsp of coconut oil, until golden-brown, and keep aside. 
3. In another clean and dry pan, lightly toast the rava until it gets a mild reddish tinge, about 5 minutes of constant stirring. 
4. Once it’s done, allow the rava to cool down for 5 minutes, and then process it in a blender until it reaches a very fine consistency.
5. Mix into the bowl of sieved jaggery. 
6. Add the powdered cardamom and powdered almond, and mix until combined. Make sure to add just the tiniest pinch of salt possible.
7. Finally, add the coconut milk and coconut oil, crushed cashews, and stir until combined.
8. At this stage, it might seem too soft and wet to work with, but the trick is to refrigerate this mixture for a good 15-20 minutes, during which the coconut oil solidifies.
9. Once you take the glass bowl of the refrigerator, the rava laddoo batter would’ve become much more solid and easy to work with. Press and roll the batter into 1” balls very carefully, and making sure to refrigerate each one immediately after rolling.* 
10. Take them out of the refrigerator only when they’re to be eaten/served.


_*Coconut oil is what holds these laddoos together, but it can only do this when it is solid. For that reason, these laddoos need to be constantly refrigerated. Also it’s important to use organic, cold-pressed coconut oil because of its milder flavour._


Reinventing Classic Indian Sweets: Rava Laddoo

Just a suggestion . When you are re heating to enjoy your halva you can add little water or vegan milk one tea spoon or so per serving. This will make it smooth and butter will not separate from halva .

I’m definitely going to try this! My Mother will be so happy to see me make this!

![badam halva](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/cup5ev2ftdlpyecznuwv/1606298450.jpg/w=700)

#### A regal dessert, Badam Halva is a royal sweet!
#### Made with almonds, this dessert has a fudge-like texture and is usually made during festive occasions. This vegan version of the traditional dessert uses almond milk, thus has a rich nutty taste!


### Ingredients
- 1 cup almonds (soak overnight and peel)
- 1 cup almond milk 
- 3 tablespoons coconut oil 
- 3 tablespoons [Miyoko’s cultured vegan butter](https://www.abillionveg.com/products/5c8f5b74ac63660004c432ec?utm_source=abillionveg&utm_medium=badam_halva_recipe)
- 3 teaspoons amaranth flour or wheat flour 
- 1 cup almond milk 
- 1 cup organic brown sugar (I like the flavor of brown sugar. You can use white too)
- 1 teaspoon cardamom powder 
- 1 pinch saffron threads 
- 2 teaspoons cut or crushed pistachio for garnishing

### Method
#### - Grind the almonds in a blender and make a smooth paste.
#### - Heat a non-stick pan, add coconut oil and almond paste. Keep the heat at medium-low and continue stirring for about 45 mins or until golden brown. 
#### - Add 3 teaspoon flour and vegan butter to the mixture and keep frying until you get a dark golden color. 
#### - Keep stirring so it doesn’t burn or stick on the bottom. 
#### - Heat up 1 cup almond milk in another pot. 
#### - Add the hot milk and sugar to the mixture. Cook as milk incorporates and the sugar dissolves. 
#### - Add cardamom powder and a pinch of crushed saffron. 
#### -Transfer to serving dish and garnish with pistachios. Serve hot and enjoy.


![badam halwa](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/dgqtg0q6mroyjbiasqhh/1606298450.jpg/w=700)

Vegan Besan Ladoo Recipe

Besan Ladoos are made in many Indian households, especially during the festival season. These ball-shaped delights are traditionally made with ghee, I've veganized them by using coconut oil and plant-based butter!

Makes 15 ladoos

Ingredients

Process:

- Heat a heavy bottom pan. Add both flours, 3 tablespoon vegan butter, and 3 tablespoon coconut oil. Keep stirring. As you begin roasting, the mixture will become lumpy. Keep breaking the lumps with the back of a spoon/spatula. After 45 minutes, you'll get a nice golden-brown color.

- Now add 1 tablespoon vegan butter. Stir and cook for additional 5 minutes.

- Remove from heat and let it cool completely.

- Add 1/3 cup of powdered sugar and one tablespoon of cardamom powder. Mix well with your hands until you get a smooth texture.

- Shape the mix into small balls. You can even flatten this mixture using a plate and then cut into pieces, or you can serve as is!

- Garnish with nuts and silver foil.

- Let the ladoos rest for 3 hours so they become firm.

- Serve and enjoy.

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