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


  1. Grind grated coconut in mixie to make it fine.
  2. Add the coconut & almond milk to a nonstick pan.
  3. Let it simmer on low heat till the liquid is absorbed.
  4. Add the sugar. Keep on low heat till all the moisture dries up.
  5. Add the vegan butter and mix.
  6. Add Cardamon powder & a bit of the saffron strands.
  7. Spread on a greased plate & flatten with spatula into a square.
  8. Garnish with pistachios or any other nuts & saffron strands.
  9. 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.
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