Traditionally most Indian sweets are made with ghee & milk. This Diwali, pledge to stop using dairy products which contribute to animal cruelty.
- Grated coconut 1.5 cup (approx 300g)
- Almond milk 2 cups
- Sugar 3/4 cup (powdered)
- Elaichi / Cardamon powder 1/2 tsp
- Pistachios 4-5 finely chopped
- Saffron strands
- Vegan butter / Vegan ghee 1/4 tsp (optional)
- Oil few drops
- Grind grated coconut in mixie to make it fine.
- Add the coconut & almond milk to a nonstick pan.
- Let it simmer on low heat till the liquid is absorbed.
- Add the sugar. Keep on low heat till all the moisture dries up.
- Add the vegan butter and mix.
- Add Cardamon powder & a bit of the saffron strands.
- Spread on a greased plate & flatten with spatula into a square.
- Garnish with pistachios or any other nuts & saffron strands.
- Let it dry & cut into even pieces.
- You can use less sugar if you don’t like sweet. Taste before adding all the sugar!
- You can reduce the nut milk by 1/4 cup.
Vanessa believes in conscious & compassionate living. She follows a plant-based lifestyle and loves to be creative and take photos of food. She manages the page The Vanilla Vegan where she shares recipes to show others the simplicity of plant-based living.