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Copyright © 2025 Foodies Only
6 Min
23/01/2026
From being a part of the bhog to sharing it with everyone, festivities are incomplete without sweets. However, with an increasing number of people shifting towards a vegan diet, the demand for dairy-free sweets has become high. This article looks at the vegan versions of popular Indian sweets that do not compromise on taste or flavour. They are not just substitutes for Indian sweets, but also a creative way to make them. Dive deeper to know more.
For centuries, sweets have played an indispensable role in Indian festivities and cuisine. Most Indian sweets are dairy-based; some contain dairy to a lesser extent, while others are entirely dairy-based. Ghee, milk, paneer, and khoya shape classic Indian sweets, from rasgulla to barfi.
However, in today’s kitchens, dietary shifts are changing the way mithais are made. Veganism has made its way into Indian kitchens, alongside Western ones. It is no longer just a niche; it has become a global movement centred on health, sustainability, and ethics. These vegan alternatives are an excellent option for those who want to avoid animal products but still want to celebrate the festivities, of which sweets form an essential part. These sweets do not compromise on the taste and give birth to new possibilities. Vegan ingredients, such as coconut milk, almond paste, and jaggery, take the place of dairy, which previously dominated the sweet territory. These sweets also prove how traditional and modern choices can coexist, and vegan versions are more than just substitutes, but creative ways to make the sweets more inclusive and lighter. Read this article to know how you can make sweets without dairy.
Milk is the most critical ingredient in making kheer. However, this version uses coconut milk, which is rich in cream and has a silky texture. Coconut milk, when cooked with basmati rice, jaggery, and cardamom, yields a creamy and rich kheer. Coconut milk is slightly sweeter in taste, which lends the kheer a distinct and tropical flavour. However, this milk is lighter than dairy milk, which makes this kheer lighter on the stomach but equally flavourful.
Traditional kheer uses simmered milk for richness, but coconut milk brings a silky, tropical twist. When cooked with basmati rice, jaggery, and a sprinkle of cardamom, it creates a dessert that’s both fragrant and indulgent. Coconut milk also makes the dish lighter on the stomach while adding a gentle sweetness that balances the flavours.
Gulab jamun is the king of Indian desserts, and making changes to it requires a bit of care. But this version will not disappoint you. Instead of khoya, you can use almond milk solids or cashew paste to form the base of gulab jamuns. Once the balls are made, fry them till they become golden and soak them in sugar or jaggery syrup with some saffron strands. These gulab jamuns will taste just like the regular ones, but they will have a nutty taste. These gulab jamuns will certainly be light on the stomach yet deep in flavour.
Gajar hawla is a winter staple in many Indian households. Grated carrots are slowly cooked in milk and ghee to make this ultimate comfort sweet! The vegan version of gajar halwa swaps dairy milk with almond milk or oat milk, and ghee with coconut oil. These alternatives will provide the same richness as ghee and dairy milk, but the taste may differ slightly. However, this new taste and flavour might make you forget the OG one! The carrots caramelise beautifully in the oat/almond oil, and the nuts on the top retain the natural halwa flavour. This sweet is light and perfect for those who are looking to go non-dairy yet wish to have a few bites of the gajar halwa.
Rasmalai is renowned for its soft, spongy patties that are soaked in sweetened milk. In the vegan version, tofu or almond-based cheese takes the place of chenna, while cashew cream forms the thickened ras. This rasmalai features cardamom and saffron, which retain some of the flavour and texture of the original rasmalai but make it adaptable for a plant-based diet.
Laddoos are naturally made vegan in many homes. By skipping ghee and using nut butters or coconut oil, they become entirely plant-based. Sesame laddoos with jaggery, peanut laddoos with dates, or coconut laddoos made with almond flour are not only nutrient-rich but also festive. These energy-packed bites can also be doubled and extend beyond festivals, as healthy snacks!
Vegan mithai works very well in the Indian context because it allows families to stick to the traditional sweets even when there are some dietary shifts. The substitutes for animal-based products are healthier and more inclusive. These vegan sweets prove that Indian food is not rigid but inventive, one that sticks to its roots while also adapting to new ways of making and consuming.
