From Modak to Badam Phirni, three delectable vegan sweet dishes for Ganesha Utsav

Team L&M

This Ganesha Utsav, as we prepare for the vibrant festival, it’s the perfect time to indulge in traditional sweets while keeping to a vegan diet. Elevate your offerings to Ganpati Bappa with a delightful selection of vegan sweets with recipes shared by Hina Gujral, Chef & Supporter of Veganuary India. These mouthwatering recipes are sure to impress your guests and add a special touch to your celebrations.
From Bappa’s favourite Modak to the creamy richness of Badam Phirni and the melt-in-your-mouth Vegan Kheer, each recipe is crafted to honour tradition while embracing a plant-based lifestyle.

Vegan Modak

Celebrate Ganesha Utsav by offering this delectable Vegan Modak to Bappa. This easy, instant recipe doesn’t require condensed milk or mawa.

Ingredients:
2 cup coconut
1/2 Cup almond milk
1/3 Cup jaggery powder
1 teaspoon cardamom powder
1/4 teaspoon saffron (optional)
1 tablespoon coconut oil
1 tablespoon white sesame seeds
1 tablespoon peanuts

Method:
Dry roast peanuts and sesame seeds. Blend them to a coarse powder. Heat oil in a pan. Add coconut and fry over low heat. Add milk, jaggery powder, saffron, and fry it nicely. Add peanut powder. Mix it all together. Turn off the heat. Grease a modak mold and fill it with the mixture. Press gently. Instant modaks are ready.

 Vegan Badam Phirni

Here is a creamy vegan Badam Phirni recipe perfect for Ganeesha Utsav  celebration. It has the goodness of almond milk, brown rice, and jaggery powder, making it a wholesomely delicious Indian dessert.

Ingredients
1 litre almond milk
¼Cupbrown ric
4 green cardamoms (elaichi
¼teaspoon saffron (kesar)
⅓Cup brown sugar or jaggery powder
2 tablespoon sliced almonds

Method
Wash and soak brown rice in water for 1 hour. Next, drain water, and spread soaked rice on a kitchen towel. Allow the rice to become completely dry. Make a coarse powder (you should feel the rice texture) of rice, cardamom, and saffron in the blender. Boil almond milk. Let it simmer over low heat, till it is reduced to almost half the original quantity. Add rice powder and stir continuously to avoid any lump formation. Cook till rice is soft and the texture of phirni is thick. Once the badam phirni is thick, add jaggery powder and stir to combine. Cook for 2–3minutes for the jaggery to dissolve. Vegan Badam Phirni is ready! Garnish with almonds.

Vegan Millet Kheer

Make this incredibly delicious Vegan Kheer for Ganesha Utsav. This millet kheer is free from refined sugar, jaggery, and gluten.

Ingredients:

1/4 Cup Barnyard Millet
1/4 Cup Omani dates
1 tablespoon coconut oil
1 tablespoon cashew
1 tablespoon almond
1 tablespoon pistachio
1 tablespoon raisins
1 teaspoon chironji
1 litre coconut milk
1 teaspoon cardamom powder

Method:
Rinse the millet with water 2– 3 times. Soak for 2- 3 hours. Soak seedless dates in hot water for 10- 15 minutes. Blend to a smooth paste. Heat oil. Add millet, sauté for 3– 5 minutes. Add milk, cardamom powder, stir to avoid any lump formation and let it come to a boil. Reduce the heat to low and let the milk simmer. Keep on stirring at regular intervals. The whole process of slow cooking the millet in the milk takes about 30– 40 minutes on a low flame. Scrape the sides of the pan and add this layer of cream into the kheer. Once the millet is cooked and the kheer is thickened, that is the signal it is ready. Add date paste, mix, and allow the kheer to simmer for 5 minutes. Serve Kheer warm or chilled garnished with saffron and dry fruits.