This is one of my favorite Indian desserts. Now I can make it vegan!

Crisco??? Are you kidding? It will put you in an early grave

Its totally up to u . U can choose any other oil ,  we indulge ourself time to time to have good taste and enjoy . Our grandma’s used it all the time . . .. crispy without animal products. .. it wouldn’t put us ....

Thanks . I just made gajar 🥕 halwa from abillionveg recipe article . Came out good . .. 💕  thanks to abillionveg giving us platform to share .

Try making this indulgent Indian sweet at home! It's so simple to make and tastes divine!

![malpua](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/qmfryyz9kv8adkpoyw54/1605065333.jpg/w=700)
#### Malpua is a delicious round fried bread that's soaked in sugar syrup. It's perfect to meet all your sugar cravings!
### Ingredients
 - **For Malpua**
 - 1\2 cup all-purpose flour 
 - 1 tbsp semolina flour or wheat flour 
 - 5-7 cashews soaked in hot water and grind to paste 
 - 1-1/2 cups of almond milk ( heat up milk and reduce to thicken )
 - 2 cups of Crisco vegetable shortening for frying 
 - Cut or crush pistachios or shave almonds to garnish 
 - pinch of saffron
 - **For sugar syrup**
- 1 cup sugar 
- 1 cup water 

&nbsp;

### Method
#### - Heat water in a pan on medium heat.
#### -  Add sugar and let it thicken. 
#### - Simmer the syrup until it attains one string consistency. 
#### - Add saffron and cardamom powder. 
#### - Remove from heat and keep it aside.
#### - Mix all ingredients for the Malpua in a bowl. The batter should be thinner than the pancake batter.

![pancake batter](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/b7rjyhofjrk6jyy8a8ap/1605065047.jpg/w=700)
 
#### - Beat the batter with a wooden spoon or use hand mixer and let it sit for 15 mins.
#### - Now, take a 6" flat bottom heavy pan and fill it up to 1/2" with Crisco oil. You can gradually you can add more if needed.
#### - When the oil is at a frying temperature, pour the batter in center of pan and spread make 4” rounds with a deep spoon ladle. 
#### - Let it fry on one side and then turn over and fry the other side till both sides are golden brown. 
#### - Drain on a  wire rack or a paper towel. 
#### - Make more malpuas in a similar manner.
#### - Now soak in the warm sugar syrup. Drain to drip excess syrup. 
#### - Garnish with cardamom and serve.

![malpua](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/qmfryyz9kv8adkpoyw54/1605065333.jpg/w=700)
#### Malpua is a delicious round fried bread that's soaked in sugar syrup. It's perfect to meet all your sugar cravings!
### Ingredients
 - **For Malpua**
 - 1\2 cup all-purpose flour 
 - 1 tbsp semolina flour or wheat flour 
 - 5-7 cashews soaked in hot water and grind to paste 
 - 1-1/2 cups of almond milk ( heat up milk and reduce to thicken )
 - 2 cups of Crisco vegetable shortening for frying 
 - Cut or crush pistachios or shave almonds to garnish 
 - pinch of saffron
 - **For sugar syrup**
- 1 cup sugar 
- 1 cup water 

&nbsp;

### Method
#### - Heat water in a pan on medium heat.
#### -  Add sugar and let it thicken. 
#### - Simmer the syrup until it attains one string consistency. 
#### - Add saffron and cardamom powder. 
#### - Remove from heat and keep it aside.
#### - Mix all ingredients for the Malpua in a bowl. The batter should be thinner than the pancake batter.

![pancake batter](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/b7rjyhofjrk6jyy8a8ap/1605065047.jpg/w=700)
 
#### - Beat the batter with a wooden spoon or use hand mixer and let it sit for 15 mins.
#### - Now, take a 6" flat bottom heavy pan and fill it up to 1/2" with Crisco oil. You can gradually you can add more if needed.
#### - When the oil is at a frying temperature, pour the batter in center of pan and spread make 4” rounds with a deep spoon ladle. 
#### - Let it fry on one side and then turn over and fry the other side till both sides are golden brown. 
#### - Drain on a  wire rack or a paper towel. 
#### - Make more malpuas in a similar manner.
#### - Now soak in the warm sugar syrup. Drain to drip excess syrup. 
#### - Garnish with cardamom and serve.

Vegan Malpua Recipe without Khoya

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OMG !! I need to try this! thanks @manjugarg for the recipe ❤️

This is vikas favorite 😍 so this year I had to try making veganized . Came out pretty good .  Our family love the roll version which keep sugar less and doesn’t get soggy . Small bite are always good .

This looks amazing!! Can’t wait to make it!

Lovely 😋 definitely going to make these🙂

Last year I used lite oliv oil and vegan butter . This year on Diwali I made with earth balance vegan butter stick with miyoko’s butter unsalted 50/50 mix . My baklava came very good better then before . I am very happy to use these products in my vegan cooking then I don’t miss butter at all 😘

Melt them together to brush between layer’s

Everybody loves Baklava. Try this super-delicious recipe today!

![square baklava](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ftdrkse1vbwkq9wcvopa/1606883471.jpg/w=700)

#### Bring home the taste of Turkey with this easy recipe.

### Ingredients

- 1 cup vegan butter or light oil (Note: Vegan butter is usually salty. I prefer [Miyoko's](https://www.abillionveg.com/products/5c8f5b74ac63660004c432ec?utm_source=abillionveg&utm_medium=baklava_recipe) because it's unsalted)

- 1 pack of phyllo dough sheet

- Brush and a wooden stick

#### For the filling
- ½ cup ground walnuts
- ½ cup ground almonds
- ¼ cup ground pistachio
- 1 teaspoon breadcrumbs
- ½ teaspoon cinnamon
- 1 teaspoon cardamom
- 1 pinch of nutmeg


#### Sugar syrup
- 1 cup sugar
- 1 cup water
- ½ cup maple syrup 
- 1 cinnamon stick
- 2-3 cloves
- ½ teaspoon lemon juice

&nbsp;

### Pre-prep:

#### 1. Make the sugar syrup: Add all the ingredients for the sugar syrup in a pan and set on high heat for 2-3 minutes. Then, simmer the syrup until it attains one string consistency. Add saffron. Keep it aside.
#### 2. On the side, brush a baking dish (11x10x2“ deep) with butter and keep it ready.

#### 3. Remove the phyllo sheet 2 hours before you want to make the Baklava or keep it in the refrigerator overnight.

![baklava ingredients](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ze6h5ukrax5xckezfr7x/1606883470.jpg/w=700)

### Recipe:
#### 1. Melt butter in a bowl.
#### 2. Lay one phyllo sheet on your work counter and cover the rest with a damp towel, so they don’t dry up. 
#### 3. Brush the melted butter on the entire sheet. Put a wooden stick 3 inches from the bottom and pour 2 tablespoons of the nut mixture above the stick. 

![baklava how to roll instructions](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ma0ra03xqxzabl5oxkrz/1606883470.jpg/w=700)

#### 4. Fold the bottom part of the phyllo sheet over the mixture and butter the flipped part.
#### 5. Now, start rolling the sheet to make a tight roll till the full sheet is covered. 
#### 6. Squeeze the roll by pushing down and gather the roll to make it 6-inch-long. Lay it on a baking dish, and cover with a damp towel until you’re done with all the rolls.

![vegan baklava](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/jfsxnwomq0cpuwb4zduz/1606883471.jpg/w=700)

#### 7. Preheat oven to 350 F. Brush all the rolls with butter again and bake for 30 minutes or until golden brown. 

#### **Pro Tip:** You can set your oven to broil for the last 1-2 minutes to get that delicious golden-brown color. 

#### 8. After baking, take out the tray and pour the sugar syrup on the rolls and cover with a towel. Let the rolls soak the syrup for 10-15 minutes. Then uncover it and cut it into 2-3-inch-long pieces and top with crushed pistachios. Enjoy!

#### **Square Baklava:** Layer the phyllo sheets and the filling in a flat pan. When doing this, make sure you add butter between the layers. Lay 4-5 sheets at the bottom of the pan, brush some butter, and then spread a handful of filling evenly over it. Layer with some more phyllo sheets. Keep building layers. When you place your last phyllo sheets, brush some butter on top. Make cut marks with a sharp knife and bake. After baking, pour the sugar syrup over the baklava and set it aside for 10-15 mins. Cut into squares and enjoy!










Traditional Turkish Vegan Baklava Recipe

Love Kaju Katli! I had a bit of failure making these last Diwali, I should probably give it another shot.

Sweet! Going to try making these with my mom 😄

Characterized by a diamond shape and superfine silver lining, Kaju Katli is super easy to recognize. Find out how you can veganize this iconic dish in this recipe!

![Kaju Katli](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/abv_2c_kvadbz/1519640842.jpg/w=700 "Kaju Katli")

#### This recepie is a part of our "Reinventing Classic Indian Deserts" series. This series is dedicated to preparing some of the most popular classical Indian desserts with a focus on healthy, fresh ingredients that bring the true flavors of these sweets to life! Indian desserts have a reputation for putting people to bed, mostly because of all the excessive dairy and oil that goes into them. We’re here to show you how to make these desserts so much better, and we kicked off the series with a refreshing take on carrot halwa, one of the most popular Indian desserts of all time! If you haven’t had a chance to make it you’ll love our recipe.

#### For our second piece in the series, we’re tackling Kaju Katli. Non-Indians often remember Kaju Katli as those 'diamond shaped indian sweets'. Kaju Katli is super easy to recognize thanks to its unique shape and silver foil coating. ‘Kaju’ means Cashew, and Kaju Katli is a cooked-down cashew butter fudge soaked in sugar syrup. That’s right, cashew fudge! And that delicate foil sheet (also known as ‘Chandi ki Varak’) that’s seen on many traditional Indian sweets is made up of pure silver, and is believed to make food items look more appetising. However, in recent years it has been revealed that the process of manufacturing this varak involves the use of animal parts! While this may not be the case everywhere, it’s still very hard to tell. So keep that in mind the next time you see something that is silver-coated and edible! I only found out about this recently and chose to leave it out of this recipe.

#### For every cup of cashews required for this recipe, a lot of shops across India substitute half the cup with milk solids instead, to make it more economical and profit-friendly. As always, ghee and butter also manage to find their way into such products. I made this vegan version of Kaju Katli a few days ago, and not a single person could tell the difference! I guess it goes to show that ghee, butter, milk powder, etc. are sometimes merely accessories and don’t really have a scientific role in many of these recipes.

#### I used a considerably smaller amount of sugar, and it still turned out very sweet! This version uses only 4 ingredients and requires very little prep. In this recipe, it’s all about the timing – If you get it right, you’ll see that it’s one of the simplest desserts to make.

## **Kaju Katli**

##### Serves: **12**
##### Active Time: **25 minutes**

### **Ingredients**
* 1 cup raw cashews
* 1/3 cup raw sugar (powdered)
* 1/2 cup water
* A generous pinch of cardamom

### **Directions**
1. Using a small grinder or food processor, pulse the cashews just enough to get a soft powder (check after every 2 seconds of pulsing). If you overdo this step, the cashews will start to release their own oils and will get pasty. It’s important for it to just be a dry powder.
2. Add a pinch of cardamom to the cashew powder, give it a quick mix, and keep aside.
3. Pour the water and sugar into a small non-stick pan (on low-medium heat) and stir to combine. When it begins to simmer, continue stirring till it reaches a slightly stringy consistency. This might take up to ten minutes.
4. Lift your spatula, and if you see a very thin, single string of syrup starting to form, that’s when you know it’s time to throw in the powdered cashew and cardamom.
5. As soon as you add the powder, begin to stir and fold vigorously for a few seconds, ensuring that it gets mixed well with the sugar syrup.
6. Remember, if you leave it on the stove too long, the cashews will release too much oil. If you don’t leave it on long enough, your mixture might be too sticky. Take it out when it looks and feels like a smooth, soft dough that’s easy to work with.
7. Let it cool on a large sheet of baking paper for a few minutes, and then flatten with your hands. Place another large sheet of baking paper on top of the dough, and use a rolling pin to spread it out until the thickness is about half of a centimeter.
8. Use a pizza cutter or a knife to cut out diamond-shaped pieces, and there’s your irresistible Kaju Katli!

#### Let’s see if you can stop with just one - to be honest, I ate four in a row as soon as I made it! Hope you have fun trying this out too. And if you’re feeling like dressing them up try some crushed pistachios and saffron!


Easy 4-Ingredient Vegan Kaju Katli Recipe

Great to have an ice cream recipe that doesn't need a machine cos I don't have one! This sounds delicious, would love to make it sometime 😋

So happy to see this! I used to eat kulfi at my grandmother's house literally every day on summer break back home in India. Let's just say I got super fat doing that pretty quickly. So excited to try this recipe and share it with my mom @manjugarg

yay ice cream! if coconut cream is too rich can also mix with some blended banana

I will sure try . My idea is adding some cashews in blander will make nice creamy too . It will give more malai  taste I have been using .

This looks my dream come true! Amazing and beautiful! 

Simmer up some coconut milk and reward yourself with amazing pistachio mango kulfi!

![Kulfi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/Mario-Fabbri-Krewella_jrt4o9/1541736172.jpg/w=700)
#### This is a veganized version of the popular Indian dessert, Kulfi. I made it on my cooking show Trying Vegan with Mario, for my superstar musician guests, Krewella. When I prepared it for them I was nervous because they are Kulfi experts and they had never tried a vegan version. They were trying it for the first time on camera. Their MINDS WERE BLOWN! It takes some patience to make, but if you’re willing to do the work, it’s worth it. This will impress anyone with its creaminess and flavor.

### Pistachio Mango Kulfi
##### Difficulty: **Medium**
##### Servings: **4-6**
##### Active time: **1 hr**

**Ingredients**
* 2 13 oz cans full fat coconut milk
* 8 fresh medjool dates, pitted
* 2 medium-sized ripe mangos (2½ cups mango fruit)
* 1 tbsp vanilla extract
* 1 tbsp cardamom
* ¾ cup roasted unsalted pistachio nutmeats
* A pinch kosher salt

**Directions**
1. **SIMMER MILK**: Pour the coconut milk into a saucepot and warm it up on medium heat for 30 minutes, stirring frequently throughout.
2. **BLEND INGREDIENTS**: Let the milk cool down to room temperature. Then blend together coconut milk with the mangos, dates, salt, vanilla, and cardamom. You may need to do this in two batches depending on how large the bowl of your blender is. I prefer using a Vitamix blender because of how powerful it is.
3. **ADD PISTACHIOS**: Add pistachios to your blended mixture. 
4.  **ICE CREAM MAKER**: Use an ice cream maker to turn the mixture into ice cream. If you don't have an ice cream maker, then skip to the next step.
5. **IF YOU DON'T HAVE AN ICE CREAM MAKER**: To make ice cream without an ice cream maker you can place the mixture into a large bowl and place it in the freezer. To prevent the mixture from freezing into ice, you have to whisk the mixture every 30 minutes for the first 3 hours in the freezer. The Kulfi is at its creamiest texture 2-6 hours after first freezing it.
6. **ENJOY**: Do yourself a favor and get some authentic kulfi molds. Pour the ice cream in the mold and let it freeze into its shape!

Vegan Malpua Recipe without Khoya

Malpua is a delicious round fried bread that's soaked in sugar syrup. It's perfect to meet all your sugar cravings!

Ingredients

Method

- Heat water in a pan on medium heat.

- Add sugar and let it thicken.

- Simmer the syrup until it attains one string consistency.

- Add saffron and cardamom powder.

- Remove from heat and keep it aside.

- Mix all ingredients for the Malpua in a bowl. The batter should be thinner than the pancake batter.

- Beat the batter with a wooden spoon or use hand mixer and let it sit for 15 mins.

- Now, take a 6" flat bottom heavy pan and fill it up to 1/2" with Crisco oil. You can gradually you can add more if needed.

- When the oil is at a frying temperature, pour the batter in center of pan and spread make 4” rounds with a deep spoon ladle.

- Let it fry on one side and then turn over and fry the other side till both sides are golden brown.

- Drain on a wire rack or a paper towel.

- Make more malpuas in a similar manner.

- Now soak in the warm sugar syrup. Drain to drip excess syrup.

- Garnish with cardamom and serve.

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