Vegan Mithai

is Actually Possible and Modern Takes on Classic Indian Sweets

Quick Summary

Vegan mithai is a growing movement rather than a specialised experiment. Famous desserts like gulab jamun, rasgulla, and barfi can be made without dairy by using plant milks, nut-based creams, or other alternatives. Gift boxes and festive spreads made entirely from vegan ingredients are available in stores throughout India.

Deep Dive

Ghee, milk solids, and dairy-based procedures are frequently used extensively in traditional Indian mithai. Up until now, this has meant making concessions for people who are vegan, dairy-free, or just prefer lighter options. To achieve that recognisable texture, syrupy finish, cardamom scent, and richness, without using cow's milk or butter/ghee, sweets innovators are reimagining the basic ingredients of classic desserts.

Vegan Gulab Jamun

With dairy-free ingredients, such as bread or nut cream bases, vegetable oil frying or minimal solids, and syrup, the roll-ball treat drenched in rose cardamom syrup is being reimagined. It stays away from ghee and milk solids while still having the familiar melt-in-your-mouth texture and syrupy richness.

Ingredients

120 g all-purpose flour
2 tbsp almond flour (or cashew powder)
1 tsp baking powder
2 tbsp coconut cream or vegan yoghurt
1 tbsp vegetable oil
3–4 tbsp plant milk (almond, soy, or oat)
Oil for frying

For the syrup:

200 g sugar
250 ml water
½ tsp cardamom powder
1 tsp rose water

Instructions:

1. Heat the water and sugar in a pan until they dissolve. After adding the cardamom and rose water, simmer for five minutes before turning off the heat.
2. To prepare the dough, combine the flour, baking powder, and almond flour in a bowl. While adding plant milk, gradually mix in coconut cream and oil until a soft, smooth dough is achieved.
3. Create tiny spheres. Fry in oil over low to medium heat until golden brown.
4. Quickly submerge the fried balls in hot syrup. Before serving, let them soak for 30 minutes.

The result is soft, syrup-soaked gulab jamuns that melt similarly to the traditional version but without the use of ghee or khoya.

Vegan Rasgulla

The vegan version, which is traditionally made from milk-based chhena and soaked in syrup, uses plant milks and substitute coagulates or sponges to produce the same delicate white orb soaked in sweet syrup without the use of dairy. It demonstrates that even milk-tethered classics can be recreated.

Ingredients

1 litre soy milk or almond milk (unsweetened)
2 tbsp lemon juice (diluted with 2 tbsp warm water)
500 ml water (for syrup)
200 g sugar
1 tsp rose water or cardamom powder

Instructions

1. Bring soy milk to a boil to make the ‘chhena’. Reduce the heat and gradually squeeze in the lemon juice. Stir until the whey separates and the milk curdles.
2. To remove the acidity, strain the mixture through a muslin cloth and then rinse with cold water. To drain excess water, gently squeeze and hang for 30 minutes.
3. Until the vegan chhena is soft and smooth, mash it. Make tiny, non-cracking balls.
4. Make a light syrup by boiling sugar and water in a separate pot. Cover, add the balls, and cook for 10-12 minutes over medium heat.
5. After turning off the heat and allowing it to cool slightly, add cardamom or rose water. Before serving, let it cool.

The end product is spongy, sweet rasgullas that retain their shape and have the same delightful bite as those made with dairy.

Vegan Barfi (and Other Squares)

The wide range of barfi, which is smooth, cut into squares, and occasionally nut-based or coconut-based, is ideal for vegan adaptation. Almond barfi can be made with almond flour and nondairy cream, while coconut barfi uses grated coconut, jaggery, and plant-based milk. This gives it a satisfying, sliceable sweetness and makes it naturally compatible with vegan adjustments.

Ingredients

200 g grated coconut or 150 g almond flour
150 ml coconut milk (or almond milk)
100 g jaggery (or coconut sugar)
1 tbsp coconut oil
½ tsp cardamom powder
Chopped pistachios or almonds for garnish

Instructions

1. Heat the pan, then add the jaggery and coconut milk. Melt by stirring.
2. On medium heat, thoroughly mix in the grated coconut (or almond flour).
3. Cook until the mixture thickens and pulls away from the sides of the pan. Add cardamom powder and stir.
4. On a tray that has been oiled, spread the mixture. Using a spatula, flatten and allow to cool.
5. When set, cut into squares and garnish with nuts.

As a result, you get barfi squares that are naturally sweet, dairy-free, and flavourful while also holding their shape beautifully.

Top Places to Enjoy Vegan Sweets in India

Vijay Sweets (Coimbatore & Online)

With a 30-year family history in traditional confections, Vijay Sweets takes pride in being "India's first vegan sweets company." They cater to both vegans and non-vegans with their extensive selection of completely vegan treats, which include peanut-jaggery laddoos and coconut-milk Mysore pak.

Anand Sweets & Savouries (Bengaluru & Pan-India Shipping)

Anand Sweets showcases its "Veganuary collection," which consists of naturally vegan treats like kaju rolls and badam burfi. They emphasise a clear vegan range with ingredients and shipping throughout India, despite being a more general sweets brand.

Zero Guilt by Archana (Mumbai)

Indian sweets that are vegan, gluten-free, and frequently sugar-free are the focus of Zero Guilt. To create vegan versions of traditional mithai, such as rasmalai, rabdi, and barfi, they utilise plant-based milks (like almond and coconut) and completely eschew dairy and ghee.