Vegan Dessert Recipes – Earth-Based

Vegan Dessert Recipes - Earth-Based

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Vegan Dessert Recipes - Earth-Based 105

Indian cooking offers a wide run of delightful vegan dessert alternatives that are both flavorful and one-of-a-kind. Here are a few vegan dessert formulas propelled by Indian food:

1. Veggie lover Coconut Ladoo:


- 2 glasses of coconut (unsweetened)

- 1 container of coconut milk

- 1 glass of sugar or any sweetener of your choice

- 1/2 tsp cardamom powder

- A squeeze of saffron strands (discretionary)

- Chopped nuts for embellish (almonds, pistachios)


1. In a skillet, combine destroyed coconut and coconut milk. Cook on moo warm, blending persistently until the blend thickens and begins to take off the sides of the dish.

2. Include sugar, cardamom powder, and saffron strands (on the off chance that utilizing). Blend well until the sugar is completely broken up and the blend gets to a dough-like consistency.

3. Permit the blend to cool somewhat. At that point, take little parcels of the blend and shape them into little circular ladoos (balls) utilizing your hands.

4. Embellish with chopped nuts and let them cool some time recently serving.

2. Vegan Mango Srikhand:


- 2 mugs of vegan coconut yoghurt or almond yoghurt

- 1 ready mango, pureed

- 2-3 tbsp powdered sugar or any sweetener of your choice

- 1/2 tsp cardamom powder

- Saffron strands and chopped nuts to decorate


1. Take the veggie lover yoghurt in a bowl and whisk it until smooth.

2. Include the mango puree, powdered sugar, and cardamom powder. Blend well until everything is well combined.

3. Refrigerate the blend for at least an hour to permit the flavours to merge.

4. Serve chilled, decorated with saffron strands and chopped nuts.

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3. Veggie lover Rice Kheer (Indian Rice Pudding):


- 1/2 container basmati rice

- 4 glasses of almond milk or any plant-based milk of your choice

- 1/2 glass of sugar or any sweetener of your choice

- 1/4 container raisins

- 1/4 glass chopped nuts (almonds, cashews, pistachios)

- 1/2 tsp cardamom powder

- A squeeze of saffron strands (discretionary)


1. Flush the rice completely and drench it in water for approximately 30 minutes.

2. In a pan, bring the almond milk to a stew over medium warm.

3. Deplete the drenched rice and include it in the stewing milk. Cook on moo warm, mixing every so often to anticipate staying, until the rice gets to be delicate and the blend thickens (roughly 30-40 minutes).

4. Include sugar, cardamom powder, raisins, and chopped nuts. Blend well and proceed to stew for another 5-10 minutes.

5. On the off chance that utilizing saffron, drench the strands in a small warm water and include it in the kheer for included flavour and colour.

6. Let the kheer cool sometime recently serving. You'll serve it warm or chilled, as craved.

Read More: Vegan Cookie Formulas


These Indian-inspired vegan sweets are not as it were scrumptious but moreover capture the substance of conventional Indian flavours and fixings. Appreciate these treats guilt-free, knowing that they are free from creature items and still delightful!

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Mohan Malla

Mohan Malla

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