This is one of my favorite Indian desserts. Now I can make it vegan!

Crisco??? Are you kidding? It will put you in an early grave

Its totally up to u . U can choose any other oil ,  we indulge ourself time to time to have good taste and enjoy . Our grandma’s used it all the time . . .. crispy without animal products. .. it wouldn’t put us ....

Thanks . I just made gajar 🥕 halwa from abillionveg recipe article . Came out good . .. 💕  thanks to abillionveg giving us platform to share .

Try making this indulgent Indian sweet at home! It's so simple to make and tastes divine!

![malpua](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/qmfryyz9kv8adkpoyw54/1605065333.jpg/w=700)
#### Malpua is a delicious round fried bread that's soaked in sugar syrup. It's perfect to meet all your sugar cravings!
### Ingredients
 - **For Malpua**
 - 1\2 cup all-purpose flour 
 - 1 tbsp semolina flour or wheat flour 
 - 5-7 cashews soaked in hot water and grind to paste 
 - 1-1/2 cups of almond milk ( heat up milk and reduce to thicken )
 - 2 cups of Crisco vegetable shortening for frying 
 - Cut or crush pistachios or shave almonds to garnish 
 - pinch of saffron
 - **For sugar syrup**
- 1 cup sugar 
- 1 cup water 

&nbsp;

### Method
#### - Heat water in a pan on medium heat.
#### -  Add sugar and let it thicken. 
#### - Simmer the syrup until it attains one string consistency. 
#### - Add saffron and cardamom powder. 
#### - Remove from heat and keep it aside.
#### - Mix all ingredients for the Malpua in a bowl. The batter should be thinner than the pancake batter.

![pancake batter](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/b7rjyhofjrk6jyy8a8ap/1605065047.jpg/w=700)
 
#### - Beat the batter with a wooden spoon or use hand mixer and let it sit for 15 mins.
#### - Now, take a 6" flat bottom heavy pan and fill it up to 1/2" with Crisco oil. You can gradually you can add more if needed.
#### - When the oil is at a frying temperature, pour the batter in center of pan and spread make 4” rounds with a deep spoon ladle. 
#### - Let it fry on one side and then turn over and fry the other side till both sides are golden brown. 
#### - Drain on a  wire rack or a paper towel. 
#### - Make more malpuas in a similar manner.
#### - Now soak in the warm sugar syrup. Drain to drip excess syrup. 
#### - Garnish with cardamom and serve.

![malpua](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/qmfryyz9kv8adkpoyw54/1605065333.jpg/w=700)
#### Malpua is a delicious round fried bread that's soaked in sugar syrup. It's perfect to meet all your sugar cravings!
### Ingredients
 - **For Malpua**
 - 1\2 cup all-purpose flour 
 - 1 tbsp semolina flour or wheat flour 
 - 5-7 cashews soaked in hot water and grind to paste 
 - 1-1/2 cups of almond milk ( heat up milk and reduce to thicken )
 - 2 cups of Crisco vegetable shortening for frying 
 - Cut or crush pistachios or shave almonds to garnish 
 - pinch of saffron
 - **For sugar syrup**
- 1 cup sugar 
- 1 cup water 

&nbsp;

### Method
#### - Heat water in a pan on medium heat.
#### -  Add sugar and let it thicken. 
#### - Simmer the syrup until it attains one string consistency. 
#### - Add saffron and cardamom powder. 
#### - Remove from heat and keep it aside.
#### - Mix all ingredients for the Malpua in a bowl. The batter should be thinner than the pancake batter.

![pancake batter](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/b7rjyhofjrk6jyy8a8ap/1605065047.jpg/w=700)
 
#### - Beat the batter with a wooden spoon or use hand mixer and let it sit for 15 mins.
#### - Now, take a 6" flat bottom heavy pan and fill it up to 1/2" with Crisco oil. You can gradually you can add more if needed.
#### - When the oil is at a frying temperature, pour the batter in center of pan and spread make 4” rounds with a deep spoon ladle. 
#### - Let it fry on one side and then turn over and fry the other side till both sides are golden brown. 
#### - Drain on a  wire rack or a paper towel. 
#### - Make more malpuas in a similar manner.
#### - Now soak in the warm sugar syrup. Drain to drip excess syrup. 
#### - Garnish with cardamom and serve.

Vegan Malpua Recipe without Khoya

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Love Kaju Katli! I had a bit of failure making these last Diwali, I should probably give it another shot.

Sweet! Going to try making these with my mom 😄

Characterized by a diamond shape and superfine silver lining, Kaju Katli is super easy to recognize. Find out how you can veganize this iconic dish in this recipe!

![Kaju Katli](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/abv_2c_kvadbz/1519640842.jpg/w=700 "Kaju Katli")

#### This recepie is a part of our "Reinventing Classic Indian Deserts" series. 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.

#### For our second piece in the series, we’re tackling Kaju Katli. Non-Indians often remember Kaju Katli as those 'diamond shaped indian sweets'. Kaju Katli is super easy to recognize thanks to its unique shape and silver foil coating. ‘Kaju’ means Cashew, and Kaju Katli is a cooked-down cashew butter fudge soaked in sugar syrup. That’s right, cashew fudge! And that delicate foil sheet (also known as ‘Chandi ki Varak’) that’s seen on many traditional Indian sweets is made up of pure silver, and is believed to make food items look more appetising. However, in recent years it has been revealed that the process of manufacturing this varak involves the use of animal parts! While this may not be the case everywhere, it’s still very hard to tell. So keep that in mind the next time you see something that is silver-coated and edible! I only found out about this recently and chose to leave it out of this recipe.

#### For every cup of cashews required for this recipe, a lot of shops across India substitute half the cup with milk solids instead, to make it more economical and profit-friendly. As always, ghee and butter also manage to find their way into such products. I made this vegan version of Kaju Katli a few days ago, and not a single person could tell the difference! I guess it goes to show that ghee, butter, milk powder, etc. are sometimes merely accessories and don’t really have a scientific role in many of these recipes.

#### I used a considerably smaller amount of sugar, and it still turned out very sweet! This version uses only 4 ingredients and requires very little prep. In this recipe, it’s all about the timing – If you get it right, you’ll see that it’s one of the simplest desserts to make.

## **Kaju Katli**

##### Serves: **12**
##### Active Time: **25 minutes**

### **Ingredients**
* 1 cup raw cashews
* 1/3 cup raw sugar (powdered)
* 1/2 cup water
* A generous pinch of cardamom

### **Directions**
1. Using a small grinder or food processor, pulse the cashews just enough to get a soft powder (check after every 2 seconds of pulsing). If you overdo this step, the cashews will start to release their own oils and will get pasty. It’s important for it to just be a dry powder.
2. Add a pinch of cardamom to the cashew powder, give it a quick mix, and keep aside.
3. Pour the water and sugar into a small non-stick pan (on low-medium heat) and stir to combine. When it begins to simmer, continue stirring till it reaches a slightly stringy consistency. This might take up to ten minutes.
4. Lift your spatula, and if you see a very thin, single string of syrup starting to form, that’s when you know it’s time to throw in the powdered cashew and cardamom.
5. As soon as you add the powder, begin to stir and fold vigorously for a few seconds, ensuring that it gets mixed well with the sugar syrup.
6. Remember, if you leave it on the stove too long, the cashews will release too much oil. If you don’t leave it on long enough, your mixture might be too sticky. Take it out when it looks and feels like a smooth, soft dough that’s easy to work with.
7. Let it cool on a large sheet of baking paper for a few minutes, and then flatten with your hands. Place another large sheet of baking paper on top of the dough, and use a rolling pin to spread it out until the thickness is about half of a centimeter.
8. Use a pizza cutter or a knife to cut out diamond-shaped pieces, and there’s your irresistible Kaju Katli!

#### Let’s see if you can stop with just one - to be honest, I ate four in a row as soon as I made it! Hope you have fun trying this out too. And if you’re feeling like dressing them up try some crushed pistachios and saffron!


Easy 4-Ingredient Vegan Kaju Katli Recipe

For anyone out there that likes funnel cake or churros, jalebi are 1000x better and now that we've made them vegan they're even better!!!

Learn how to make vegan Jalebi - crisp, tangy and succulent swirls of sugary goodness that melt in your mouth!

#### 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 and Shrikhand. For our fifth piece in the series, we’re tackling Jalebi.

![Jalebi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/2018-04-16_06.35.10_1_xb72hu/1524644682.jpg/w=700 "Jalebi")

#### These crisp, tangy and succulent swirls of sugary goodness taste delightful when served piping hot, and just melt in your mouth. Jalebi, also known as ‘zulbia’ in some parts of the world, is one of the most popular street side sweets found in India, and is also a classic snack during festive seasons.

#### It’s made by deep-frying a batter made with flour and curd, and then soaking in a sugar saffron syrup until translucent, with a distinctive golden-orange hue. Very often, you find these little treats neatly packed in cardboard boxes at sweet shops - but heading straight to the streets to enjoy this snack is usually a more adventurous option. With large pans filled almost to the brim with spluttering oil, lines of people crowded around, and one or two skilful men churning out fresh jalebis by the dozen with effortless ease, such stalls are usually hard to miss in India.
#### But of course, anything that is so unhealthy always comes with a price! Refined oil, refined sugar, and refined white flour - that’s pretty much all they use. I wanted to give this a shot using slightly more sophisticated ingredients, but without losing out on the unique taste and texture of the classic Jalebi. Instead of using curd for the tanginess, I experimented with a sour cashew cream to make it vegan, and it worked wonders! While this recipe still uses a decent amount of sweetener and oil, it’s drastically less than what is typically called for. This also happened to be my first time deep-frying something, and it was actually easier than I’d imagined. Save it for a no-gym day, and trust that it’ll be worth it!

## **Jalebi with Sugar Syrup**

##### Serves: **5** (~10 pcs)
##### Active Time: **30 minutes**

### **Ingredients**
**Sugar syrup ingredients**
* 2 cups water
* ½ cup organic raw sugar
* A few strands of saffron
* Pinch of sea salt
* Pinch of cardamom (optional)

**Jalebi ingredients**
* ½ cup + 1 tbsp lukewarm water
* ½ cup whole wheat flour
* 1 ½ tbsp lime juice
* 1 tbsp organic raw sugar
* 1 tbsp cashew sour cream*
* Oil for frying (any neutral oil like peanut oil or rice bran oil)

***To make the cashew sour cream, blend the following until completely smooth:**
* ¼ cup cashews (soaked in water for at least 2 hrs)
* ¼ cup + 1 tbsp water
* 1 tbsp lime juice
* 1 tsp apple cider vinegar
* Pinch of sea salt (or any salt).

### **Directions**
**Sugar syrup directions**
1. Add the water and sugar to a large saucepan and bring to a boil
2. Reduce the flame to medium-low, and continue to stir for about 5 minutes
3. Add the saffron, cardamom, and sea salt
4. Stir every few minutes, until you see it reducing in volume
5. To test if it’s done, take some of the syrup in a spoon and let it drop back into the pan from a height. If you see a string of syrup forming at the tip of the spoon, it means it’s ready.
6. Keep the syrup aside (in the same saucepan), and re-heat for a few seconds before it needs to be used.


**Jalebi directions**
1. To prepare the batter, start by mixing the water and sugar in a medium-sized bowl
2. Add the flour, lime juice, and cashew sour cream, and whisk until the consistency resembles pancake batter
3. Use a cupcake piping bag with a very thin opening (not more than 4mm) or a ziplock pouch with one corner trimmed off, and fill it up with the batter
4. Heat the oil in a kadhai (a circular, deep cooking-pot) until it’s hot, and mildly bubbling
5. Wearing an oven glove for safety, start piping the jalebis into pretzel-shaped swirls, not more than three or four at a time
6. Once they turn golden in colour, take them out of the pan, and place onto a few sheets of kitchen tissue, so any excess oil and can drain out
7. Toss and coat them in the prepared sugar syrup (after re-heating the syrup mildly), and remove after two minutes
8. Repeat the process until all your Jalebis are ready, garnish with saffron, and serve them hot!

#### If you’d like to jazz it up even further, try making the vegan Shrikhand to serve it with - the two would pair beautifully!


Vegan Jalebi Recipe - Reinventing Classic Indian Sweets

Wow . Thanks for sharing all these wonderful dishes to try as vegan .  Happy Diwali to all . Enjoy 😊

Thanks guys i sent this to my family Thanks Ramya

Thanks a ton! I’m gonna try out the kaju katli recipe

Any chance it’s possible to veganize motichoor ladoo?

Yes you can .  You can make moti ( boondi ) in sunflower or any light oil . Then add some coconut or almond flour roasted as ( milk mava ) add the thick sugar syrup and set in tray . Cut pieces as u with or make small ball of mixture . Say !! Wow 😳 😊😊 😊to ladoo . Enjoy . I have not made yet but I can visualize.

Craving for a sweet treat? Here's 9 dessert recipes to try today.

![carrot halva](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/xo5gk5lvv2ts1llqag2r/1605152481.jpg/w=700)
#### It's hard not to love Indian desserts. They're often sweet, creamy and signals a special occasion. This time, we're ditching the malai (cream) in Rasmalai and making your favorite sweet treats vegan. 

#### Here are nine recipes worth drooling over.

### Malpua
#### Deep-fried sugary goodness, that's Malpuas for you. These crispy yet fluffy sweets have captured many hearts. 
#### This [Vegan Malpua Recipe](https://www.abillionveg.com/articles/malupa-recipe-without-khoya?utm_source=abillionveg&utm_medium=indian_vegan_desserts_article) truly encapsulates the essence of this dish, without using dairy.
[![malpua](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/rgytbywmz7cav90lz5mz/1605065545.jpg/w=700)](https://www.abillionveg.com/articles/malupa-recipe-without-khoya?utm_source=abillionveg&utm_medium=indian_vegan_desserts_article)


### Ladoos
#### Sweet round balls, usually named after the ingredients that they're made with, ladoos are easy to make and a delight to eat.
#### Try these [Besan Ladoo](https://www.abillionveg.com/articles/besan-ladoo) and [Rava ladoo](https://www.abillionveg.com/articles/rava-laddoo-recipe) recipes, they're sure to melt in your mouth.

[![besan ladoo](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/e3ncfogkqnn89phfhqw5/1605065726.jpg/w=700)](https://www.abillionveg.com/articles/besan-ladoo)


### Jalebi

#### These spiral treats are so well-loved, they've become an integral part of all celebrations. Usually paired with savory dishes like Indori Poha or Gujarati Fafda, Jalebi is almost a staple in many households.
#### [This recipe](https://www.abillionveg.com/articles/jalebi) uses cashew yogurt to veganize the Jalebis. If you're looking for a healthier option, try this [Whole wheat Jalebi recipe](https://www.abillionveg.com/articles/jalebi-recipe) instead.
[![jalebi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/kx555htvpte2bxtsy5fm/1605065816.jpg/w=700)](https://www.abillionveg.com/articles/jalebi)


### Rasmalai
#### Rasmali has the texture of a cheesecake and feels like heaven on those blisteringly hot days.
#### This creamy and delicious sweet has now been veganized. [Click here for the recipe.](https://www.abillionveg.com/articles/rasmalai-recipe)
![rasmalai](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/yiyc4lnqzniuswncwmbn/1605067956.jpg/w=700)


### Kaju Katli
#### Kaju katli is made with cashews, so it's nutty, sweet, and very delicious. It's _really_ simple to make, perfect for the next time you're entertaining.
#### This [Kaju Katli recipe](https://www.abillionveg.com/articles/vegan-kaju-katli-recipe) has just four ingredients, and it's good enough for you to want to make it again and again.
![kaju katli](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/okfe1efely5bxmuhancy/1605068065.jpg/w=700)


### Carrot Halwa
#### Come winter, and you start seeing fresh red carrots take over the Indian markets. They're bigger, sweeter, and juicier than their orange counterparts, and these are the carrots that give this delicious dessert it's unique taste. Carrot halwa usually has dairy in it, but it's been veganized. [Click here for the recipe](https://www.abillionveg.com/articles/carrot-halwa-recipe).
![carrot halwa](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/xj0rpz50rt43eufive8g/1605068360.jpg/w=700)


### Shrikhand
#### Shrikhand is a creamy dessert that's traditionally made by mixing sugar and hung curds. It's usually served along with the main meal, and many would swear by the "Shrikhand-Poori" combo.
#### Check out this [vegan shrikhand recipe](https://www.abillionveg.com/articles/shrikhand-recipe). It's just as indulgent but contains no dairy.
![shrikhand recipe](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ivuto4tsyoferw9j6kgg/1605068442.jpg/w=700)


### Phirni
#### Phirni is a delicate pudding made of ground rice.
#### Indulge yourself with this rich [Vegan Phirni Recipe](https://www.abillionveg.com/articles/phirni-recipe) this weekend.
![phirni](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/rfjtfc8tazho6nfnfs0x/1605068516.jpg/w=700)

### Kulfi
#### Kulfi is a frozen dessert that's best described as a creamier and richer version of ice cream. In summers, you'd see various roadside vendors selling different flavors of this dessert.
#### Check out this [Pistachio Mango Kulfi Recipe](https://www.abillionveg.com/articles/mango-pistachio-kulfi-recipe). 
![kulfi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/h6tir8kp8itkoqqsna5q/1605089253.jpg/w=700)







Vegan Malpua Recipe without Khoya

Malpua is a delicious round fried bread that's soaked in sugar syrup. It's perfect to meet all your sugar cravings!

Ingredients

Method

- Heat water in a pan on medium heat.

- Add sugar and let it thicken.

- Simmer the syrup until it attains one string consistency.

- Add saffron and cardamom powder.

- Remove from heat and keep it aside.

- Mix all ingredients for the Malpua in a bowl. The batter should be thinner than the pancake batter.

- Beat the batter with a wooden spoon or use hand mixer and let it sit for 15 mins.

- Now, take a 6" flat bottom heavy pan and fill it up to 1/2" with Crisco oil. You can gradually you can add more if needed.

- When the oil is at a frying temperature, pour the batter in center of pan and spread make 4” rounds with a deep spoon ladle.

- Let it fry on one side and then turn over and fry the other side till both sides are golden brown.

- Drain on a wire rack or a paper towel.

- Make more malpuas in a similar manner.

- Now soak in the warm sugar syrup. Drain to drip excess syrup.

- Garnish with cardamom and serve.

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