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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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

Thank you @manjugarg for making these for me!

Crispy on the outside, gooey on the inside, this Jalebi recipe is sure to win your 💞!



![vegan Jalebi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/gmhivx4c6kwsxnk7tqk6/1604561674.jpg/w=700)

#### As the festival season kicks off, we look forward to spend time with our loved ones and enjoying great food. Be it Hanukkah, Diwali, Thanksgiving, or Christmas, food manages to bring everyone togather!
#### Each year, around this time, I start to feel nostalgic, wanting to go back to my childhood when Diwali preparations would start weeks in advance – shopping for new Lord Ganesha and Lakshmi Devi idols and buying silver coins for gifts (Silver is considered to bring good luck in Indian tradition). We'd buy new clothes, dry fruits, and ingredients to make sweets at home. My mother would start making ghee mava (solidified milk dough) for special sweets. Our home would be filled with the sweet aroma of cooked milk, cardamom, saffron, and spices from deep-frying savory dishes like mathari bhujia. My father and brother would hang lights and decorations around the house while my mother would prepare diyas (candles) with cotton wick and oil. 
#### When I came to America, I retained all the festivities and my family loved the special treats I'd make.  Most Indian traditional sweets are dairy-based. As I became vegan, I wanted to find ways to make traditional sweets without dairy. I'm here to share some of the recipes I've perfected over the years.

![jalebi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/umuoda191rxytzzuep3i/1604651462.jpg/w=700)

#### Hot, crisp, and dripping with sugar, Jalebi is a treat for all sweet-lovers! 


### Ingredients:
#### **For Jalebi**
- 1 cup all-purpose flour 
- 1 tb spoon besan (gram flour)
- 1\2 cup vegan yogurt (cashews)
- 1 teaspoon lemon juice 
- 2 teaspoon oil 
- For frying 2 cups Crisco shortening or sunflower oil 
- *Note:* For deep frying sweet dessert, I find it best to use Crisco vegetable shortening because coconut oil or other oils can have overpowering flavors at times. However, it depends on the dish and your preference.

&nbsp;

#### **For sugar syrup**
- 1 cup sugar 
- 1 cup water
- Pinch of saffron threads 
- 1 teaspoon lemon juice 
- 1 teaspoon green cardamom powder 

![jalebi without ghee](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/hk9jarculrljmlnner9k/1604651785.jpg/w=700)

### Method
#### Prepare the jalebi batter first:
#### 1. Mix the all-purpose flour and besan (gram flour) in a bowl.
#### 2. Add vegan yogurt and 1\4 cup water to make a batter, it should be pancake consistency. 
#### 3. Add oil and lemon juice. 
#### 4. Use a hand mixer, or beat with a wooden spoon, to aerate the batter. This step is important to make crispy Jalebis. 
#### 5. Cover and let it ferment over night for up to 12 hours.
#### Note: You can add yellow food color to batter now, my choice is to keep it natural, and later we can add saffron to syrup, which gives it a nice look and flavor.
#### Now, prepare the sugar syrup:
#### 6. Heat water in pan, add sugar, keep on medium heat and let it thicken. 
#### 7. Simmer the syrup until it attains one string consistency. 
#### 8. Add saffron and cardamom powder. Keep it aside.
#### 9. Heat oil on a medium flame in a 6" or 9" flat heavy bottom pan.
#### 10. Stir the fermented batter and put it in a sauce bottle with hole or use pastry bag cut a 2.5 mm hole.
#### 11. Make concentric circles. Move from inside to outside to make perfect Jalebis. Fry both sides until crisp and golden in color. 
#### 12. Drain on paper towel first, or soak directly in the warm sugar syrup. Make sure syrup is warm only not very hot. It will take 2-3 mins for the Jalebis to soak up all the syrup.
#### 13. Remove the Jalebis from the syrup and use a plate lined with butter paper to soak up any access syrup. 
#### 14. Garnish with chopped pistachios or silver foil. 
#### Serve hot & enjoy!

Vegan Jalebi Recipe

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!


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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