Go plant-based with your desserts this Diwali

Chefs and food specialists share recipes to indulge your sweet tooth

By
Riddhi Doshi
Last Updated: Nov 02, 2021, 12:42 IST4 min
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Dry fruit laddoos

Ingredients Cashews – ¼ cup Almonds – ¼ cup Pistachios – ¼ cup Dates – 7 to 10 Figs – 3 to 5 Poppy seeds – 1 tsp Cardamom powder – 1/4 tsp Sesame seeds – 2 tbsp

Method

  • Soak the dates and figs in lukewarm water and in two separate bowls.
  • On medium heat, dry roast almonds, cashews and pistachios until the mix becomes slightly aromatic and keep aside.
  • Toast the seeds until they become aromatic and keep aside.
  • Put everything in a food processor and process.
  • Roll the mixture into small balls.
  • Pro tip - If the mixture becomes runny, place between parchment paper and chill in the refrigerator for an hour.

Fudgy almond coconut butter laddoos

Shredded coconut – 2 cups Almond butter – 1 tbsp Coconut milk – 1/3 cup Coconut oil – 2 tsp Coconut sugar – ¾ cup Cardamom powder – ¼ tsp Salt – 1/8 tsp Coconut flour – 5 tbsp

Method

  • Place the shredded coconut in a big bowl. Add cardamom powder.
  • Heat coconut milk in a small pan on medium heat.
  • Add oil, coconut sugar, salt, almond butter and mix well.
  • Bring the mixture to a bubbling boil.
  • Boil for 4 minutes and take off heat.
  • Add the shredded coconut and cardamom mixture.
  • Add coconut flour and mix well.
  • If the mixture appears runny, let it cool, then add shredded coconut 2-3 tbsp at a time.
  • Let it cool for 2 minutes then shape into laddoos. Cool completely before serving

Vegan gaajar ka halwa

Ingredients

Sunflower oil – 2 tsp Chopped cashews – 3 tbsp Raisins – 2 tbsp Chopped raw pistachios – 2 tbsp Grated carrots – 2 ½ cups Almond flour – ¼ cup Almond milk – 1 ¼ cup Coconut sugar – 1/3 cup Sunflower oil – 1 tbsp Salt – ¼ tsp Cardamom powder – ¼ tsp

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Method

  • Heat oil in a large pan on medium heat. Add cashews and cook for 1 to 2 minutes until slightly golden.
  • Add raisins and pistachios and cook for 1-2 minutes until raisins puff up.
  • Add grated carrots, almond flour, almond milk, coconut sugar, salt and cardamom powder and cook on low heat till all the liquid is absorbed.
  • Add 1 tbsp sunflower oil towards the end and stir on low heat.
  • Once all the liquid is absorbed, remove from gas, put it in a bowl and serve.
  • Garnish with raisins.
By Chef Raveena Taurani, founder and head chef of Yogisattva, a vegan café in Mumbai

Raw turmeric and coconut halwa

Ingredients Raw turmeric, peeled and ground – 100 gm Jaggery – 100 gm Whole wheat flour – 750 gm Plant-based ghee – 750 gm Coconut milk – 20 ml Pistachios – 100 gm Almonds – 100 gm Cashews – 100 gm Roasted coconut chips – 200 gm Saffron – for garnishing

Method

  • Heat 2 tbsp ghee.
  • Roast wheat flour for 5-7 minutes until it turns golden brown and then take it off the heat.
  • Heat remaining ghee and roast turmeric paste on medium flame for 10 minutes.
  • As ghee separates, add flour and mix well.
  • Add coconut milk and stir.
  • Add mashed jaggery and mix well.
  • Continue heating the mixture for 4-5 minutes.
  • Add dry fruits and mix well.
  • Garnish with pistachio flakes and coconut chips.
  • Serve hot.
Recipe by Shiv Pravesh, Executive Chef, Marriott Indore

First Published: Nov 02, 2021, 12:42

Manish SharmaThe Oberoi, Gurgaon
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Riddhi Doshi
Riddhi Doshi is an editor, writer and movement therapy practitioner. She writes on art, culture, environment and luxury
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