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Vegan Date & Nut Indian Sweets

Sumati Menda • 23 October, 2014

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Vegan Date & Nut Indian Sweets

Happy Diwali everyone! For all you vegans out there who can't indulge in most Indian sweets with milk products, here's a quick and easy healthy and vegan alternative to try!

Vegan Date & Nut Indian Sweets

  • Total Time:
  • Cook Time:
  • Serves: 1

Ingredients:

Ingredients for about 25 1-inch balls:

  • 400g dried dates
  • 150g Almonds
  • 150g de-shelled pistachios
  • An additional 20g of de-shelled pistachios for garnishing
  • 5 cardamom pods
Ingredients for about 25 1-inch balls: 400g dried dates 150g Almonds 150g de-shelled pistachios An additional 20g of de-shelled pistachios for garnishing 5 cardamom pods

Method:

  • De-seed the dates and mash them using a rolling pin, and then further mash with your hands until they become like a dough.
  • Finely chop 150g of almonds and 150g of pistachio using a chefs knife or food processor.  Refer to the first 2 pictures below for how they should look once chopped.
  • Separately crush the additional 20g of pistachio using a pestle and mortar until powdere
    d.  They should look like the third picture.
  • Remove the skins of the cardamom and grind the seeds.
  • Mix the chopped almonds, chopped pistachio and ground cardamom seeds into the date dough using your hands, adding each ingredient slowly until evenly distributed.
  • Roll the dough into approximately 25 1-inch balls.
  • Spread the remaining crushed pistachio onto a large plate and roll each ball around in the powder until coated evenly.
  • Serve in a decorative container in mini cupcake liners.
De-seed the dates and mash them using a rolling pin, and then further mash with your hands until they become like a dough. Finely chop 150g of almonds and 150g of pistachio using a chefs knife or food processor.  Refer to the first 2 pictures below for how they should look once chopped. Separately crush the additional 20g of pistachio using a pestle and mortar until powdere d.  They should look like the third picture. Remove the skins of the cardamom and grind the seeds. Mix the chopped almonds, chopped pistachio and ground cardamom seeds into the date dough using your hands, adding each ingredient slowly until evenly distributed. Roll the dough into approximately 25 1-inch balls. Spread the remaining crushed pistachio onto a large plate and roll each ball around in the powder until coated evenly. Serve in a decorative container in mini cupcake liners. De-seed the dates and mash them using a rolling pin, and then further mash with your hands until they become like a dough. Finely chop 150g of almonds and 150g of pistachio using a chefs knife or food processor.  Refer to the first 2 pictures below for how they should look once chopped. Separately crush the additional 20g of pistachio using a pestle and mortar until powdere d.  They should look like the third picture. Remove the skins of the cardamom and grind the seeds. Mix the chopped almonds, chopped pistachio and ground cardamom seeds into the date dough using your hands, adding each ingredient slowly until evenly distributed. Roll the dough into approximately 25 1-inch balls. Spread the remaining crushed pistachio onto a large plate and roll each ball around in the powder until coated evenly. Serve in a decorative container in mini cupcake liners.

After chopping almonds (150g) and pistachios (150g):

After adding the 20g pistachios and grinding them using the pestle & mortar:

7.5 out of 10 based on 44 user ratings
Nutrition facts: 240 calories, 9 grams fat

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