Vegan Diwali Sweets: Delicious Plant-Based Recipes for Festive Celebrations and Gifting

Diwali always brings back memories of vibrant lights laughter and tables overflowing with sweets. I love how every family has its own special treats but for those of us choosing a plant-based lifestyle traditional recipes can be a bit tricky. That’s why I’ve started making my favorite Diwali sweets vegan-friendly so everyone can join in the celebration.

It’s amazing how simple swaps like coconut milk or almond flour can transform classic mithai into delicious vegan versions without losing any of the festive charm. Whether you’re hosting a big party or just want a sweet bite with your chai these vegan Diwali sweets will light up your table and your taste buds.

Why Choose Vegan Diwali Sweets

When I create vegan Diwali sweets at home, I get to share treats that are as kind to my body as they are to the planet. Vegan sweets skip the dairy and ghee, so every bite feels lighter and cleaner. I notice my energy stays steady after eating them, never weighed down or sluggish—a huge bonus when I want to stay active through the festival.

Vegan recipes for Diwali also mean more friends can join in the fun. They are dairy-free and egg-free, perfect for anyone with allergies or lactose intolerance. As someone who spent years running a vegan restaurant, I always loved watching guests discover that plant-based alternatives could be just as rich, creamy, and satisfying as traditional ones.

I choose cashew, coconut, date, and almond bases for my recipes. They give those classic mouthfeels—smooth, chewy, decadent—while adding nutrients like fiber, healthy fats, and plant protein. Because I use minimally processed ingredients, these sweets avoid added preservatives and artificial colors often found in store-bought mithai.

Here’s a quick look at why vegan Diwali sweets work for me and so many of my students:

Making sweets at home lets me control every ingredient. I am proud to serve these treats knowing they support a vibrant, healthy lifestyle while keeping Diwali traditions alive.

Essential Ingredients for Vegan Diwali Sweets

When I create vegan Diwali sweets in my own kitchen, I lean on a few essential pantry staples that deliver both flavor and texture. These ingredients not only replace dairy and ghee but also add rich taste and nourishing goodness to every bite.

• Plant-Based Milks

I use unsweetened almond milk, coconut milk, or oat milk for creamy bases in kheer and halwa.

• Nut Flours and Butters

Almond flour, cashew flour, and coconut flour lend a melt-in-your-mouth texture. Homemade nut butters like almond or cashew provide richness in barfis and laddoos.

• Desiccated Coconut

Delivers both chewiness and a subtle sweetness, perfect for coconut ladoos and barfis.

• Natural Sweeteners

Medjool dates, maple syrup, coconut sugar, and jaggery create authentic sweetness without processed sugars.

• Cardamom and Saffron

Ground cardamom and a few strands of saffron infuse sweets with classic festival fragrance and color.

• Cornstarch and Arrowroot

These help thicken mixtures and bind desserts like halwa or vegan peda.

• Raw Nuts and Seeds

Cashews, pistachios, almonds, and sunflower seeds add crunch and visual appeal as garnishes or blended into the base.

• Vegan Ghee or Coconut Oil

Cold-pressed coconut oil or plant-based ghee works as a fragrant fat in place of traditional ghee.

With these vegan staples, I can create sweets that rival traditional mithai in richness and celebration. Swapping out the dairy never means sacrificing on flavor or indulgence when you have the right plant-based building blocks at hand.

Tools and Equipment Needed

To make vegan Diwali sweets at home I rely on a set of simple kitchen tools that help me create perfectly textured treats every time. Having the right tools on hand makes the process smoother and ensures beautiful results that do justice to these festive classics.

• Heavy-bottomed pan or nonstick skillet: Essential for roasting nuts and cooking coconut or nut-based mixtures evenly without burning.
• Blender or food processor: Perfect for grinding nuts into flour or making creamy pastes from dates and cashews.
• Mixing bowls: I use multiple sizes for combining ingredients and prepping mix-ins like saffron or cardamom.
• Whisk or wooden spoon: Useful for stirring mixtures and achieving a smooth, lump-free batter for vegan barfi or laddoos.
• Measuring cups and spoons: Accuracy ensures the texture and sweetness levels are just right.
• Silicone spatula: Ideal for scraping down the sides of your mixing bowl or pan so nothing goes to waste.
• Greased baking tray or shallow plate: Necessary for setting burfi or fudge, making it easy to slice when cool.
• Sharp knife: For cutting sweets cleanly or chopping nuts and dried fruit toppings.
• Mortar and pestle: Extra helpful when I want to freshly grind cardamom or saffron for maximum flavor.
• Parchment paper: Keeps sweets from sticking and makes for easy cleanup.

I do not use complex gadgets or fancy tools to make vegan mithai at home. Most of these essentials are already in a well-stocked kitchen. With these tools I can whip up everything from vegan kaju katli to coconut ladoo with ease and confidence.

Make-Ahead Tips and Storage Suggestions

When preparing vegan Diwali sweets, planning ahead keeps the celebration stress-free and ensures the flavors shine. I like to batch-cook sweets a few days before Diwali so the kitchen stays organized and I have extra time to enjoy the festivities.

Make-Ahead Tips

• I prepare nut-based sweets like vegan kaju katli, coconut ladoo, and almond barfi up to five days in advance. The flavors often intensify with a bit of resting time.
• For moist treats like vegan gulab jamun or date-based mithai, I cook them two or three days ahead to maintain the texture and juiciness.
• I portion the sweets as soon as they cool. This prevents sticking and makes serving easier on busy festival days.
• When assembling layered or garnished sweets, I finish any fresh toppings like rose petals or chopped pistachios just before serving to keep the presentation vibrant.

Storage Suggestions

• I always store sweets in a single layer or with parchment sheets in between to prevent sticking and preserve their delicate shapes.
• For longer shelf life, I sometimes freeze nut and date-based sweets. I thaw them in the refrigerator overnight and bring to room temperature before serving.
• Avoid storing sweets near strong-smelling foods, as delicate spices like cardamom can absorb unwanted aromas.

With these make-ahead and storage tips, I can offer healthy, delicious vegan Diwali sweets all week long—without sacrificing freshness or flavor.

Vegan Diwali Sweet Recipes

I love creating vibrant vegan Diwali sweet recipes that fill the house with warmth and rich aromas. Here are my healthier plant-based takes on festive classics that I perfected through years of running my vegan restaurant.

Vegan Coconut Ladoo

Nothing beats the melt-in-your-mouth texture of coconut ladoo. I make these delicate bites dairy-free and naturally sweet, using only nourishing ingredients for a celebration-ready treat.

Ingredients

• 2 cups desiccated coconut (plus extra for rolling)
• 1 cup full-fat coconut milk
• 1/2 cup maple syrup or agave syrup
• 1/2 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 2 tablespoons chopped pistachios or almonds (optional, for garnish)

Instructions

1. Pour the coconut milk, maple syrup, cardamom, and vanilla into a heavy-bottomed pan. Mix well.
2. Heat over medium flame. Stir continuously until the mixture comes to a gentle simmer.
3. Fold in the desiccated coconut. Keep stirring for 6-8 minutes until the mixture thickens and leaves the side of the pan.
4. Remove from the heat. Let the mixture cool for 5 minutes, until safe to touch—this helps the ladoos hold their shape.
5. Scoop tablespoon-sized portions. Roll into smooth, tight balls using your hands.
6. Roll each ladoo in extra desiccated coconut for a snowy finish.
7. Top with chopped pistachios or almonds, if using.
8. Let set for 20 minutes. Store in an airtight container at room temperature for up to four days.

Vegan Kaju Katli

Vegan Kaju Katli is a melt-in-your-mouth cashew fudge, reimagined without dairy. With a few simple switches, I give this classic mithai a creamy texture and decadent flavor while keeping it light and plant-based.

Ingredients

• 2 cups raw cashews (unsalted)
• 3/4 cup organic cane sugar
• 1/2 cup water
• 1/2 teaspoon cardamom powder
• 1 tablespoon coconut oil
• Edible silver leaf (optional, for garnish)

Directions

# Prep

1. Add raw cashews to a high-speed blender or food processor. Pulse to a fine, dry powder. Sift to remove any large bits for a silky texture.
2. Line a small baking tray or plate with parchment paper. Grease lightly with coconut oil.

# Cook

1. Combine sugar and water in a heavy-bottomed pan. Stir over medium heat until sugar dissolves. Bring to a gentle simmer and cook until you reach a one-thread consistency (test by placing a drop between your thumb and forefinger and pulling apart—look for a single thread).
2. Lower the heat. Add cashew powder and cardamom. Mix nonstop with a silicone spatula, scraping down sides for a lump-free mixture.
3. Stir for 7-9 minutes until the dough pulls away from the pan and forms a soft, non-sticky mass. Mix in coconut oil for sheen.

# Assemble and Slice

1. Transfer the warm mixture onto the prepared parchment lined tray.
2. Press into a smooth rectangle or square using a spatula or a rolling pin, about 1/4-inch thick.
3. Cool slightly for 10 minutes. While still warm but set, use a sharp knife to score the classic diamond shapes.
4. If desired, apply edible silver leaf for a festive touch.
5. Let the kaju katli cool completely before gently separating pieces.

My Vegan Kaju Katli gives you the celebrated cashew richness and delicate sweetness—perfect for sharing or savoring mindfully with chai.

Vegan Besan Ladoo

Vegan Besan Ladoo is one of my favorite festive sweets to make at home. Each bite is fragrant with roasted chickpea flour and cardamom and melts on the tongue without any dairy.

Ingredients

• 2 cups besan (chickpea flour), sifted
• 1/2 cup coconut oil, solid at room temperature
• 3/4 cup organic powdered sugar (or coconut sugar for a deeper taste)
• 1/4 cup almond flour
• 1/2 teaspoon ground cardamom
• Pinch of salt
• 2 tablespoons chopped pistachios or almonds, for garnish

Directions

# Prep

• Measure all ingredients before starting. Line a tray or plate with parchment paper for cooling the ladoos.
• Sift the besan to prevent lumps and set aside the chopped nuts for garnish.

# Roast and Mix

• Heat a heavy-bottomed pan on low heat. Add the sifted besan and dry roast, stirring constantly, for 6 to 7 minutes until the besan deepens in color and releases a nutty aroma.
• Add the coconut oil to the pan. Continue to stir and cook for another 4 to 5 minutes until the mixture turns golden and smooth.
• Stir in almond flour, cardamom, and salt. Mix well for 2 more minutes, then remove from the heat and let cool for 10 minutes so the mixture is warm, not hot.
• Once slightly cooled, add the powdered sugar. Mix well with a spatula until everything comes together into a soft dough.

# Shape and Cool

• Scoop a tablespoon of the mixture and press it between your palms to form a smooth, round ladoo. Repeat with the remaining dough.
• While the ladoos are still slightly warm, press a chopped pistachio or almond into the center of each for garnish.
• Allow the ladoos to cool completely on the parchment-lined tray. They will firm up as they cool, offering a melt-in-the-mouth texture and a buttery finish without any dairy.

Vegan Jalebi

Crisp, golden spirals of jalebi are a Diwali highlight for me. Making them vegan at home is easier than you might think, while still keeping that cheery crunch and vibrant flavor.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon turmeric powder
• 3/4 cup plant-based yogurt (unsweetened, coconut or almond)
• 1/2 teaspoon baking powder
• 1 cup warm water (for batter consistency)
• 1 teaspoon lemon juice
• 1 1/2 cups organic cane sugar
• 3/4 cup water (for syrup)
• 1/4 teaspoon cardamom powder
• Saffron strands (optional)
• Sunflower oil (for frying)

Directions

# Prep

1. In a large mixing bowl, whisk together all-purpose flour, cornstarch, turmeric, and baking powder until combined.
2. Add plant-based yogurt. Gradually pour in warm water while whisking to make a thick, smooth batter. It should ribbon off the spoon but not be runny.
3. Cover the bowl and let the batter rest in a warm area for at least 1 hour to lightly ferment.

# Fry and Soak

1. In a wide pan, heat sunflower oil over medium heat for deep frying.
2. Transfer the batter into a piping bag or a squeeze bottle with a small round tip.
3. Once the oil is hot, pipe out spirals of batter directly into the oil. Fry 2 to 3 jalebis at a time until golden and crisp, about 2 minutes per side.
4. In a separate saucepan, combine organic cane sugar and 3/4 cup water. Heat until the sugar dissolves. Add lemon juice, cardamom, and saffron. Simmer for 4 minutes until slightly sticky, then turn off heat.
5. Using tongs, transfer fried jalebi straight from the oil into the warm sugar syrup. Soak for 30 seconds, flipping once to coat evenly, then place on a wire rack to drain excess syrup.

# Serve

I love serving hot vegan jalebi fresh from the syrup. The outside stays crisp while the inside turns juicy and sweet. For a festive twist, sprinkle with extra cardamom or crushed pistachios. These are perfect with spiced chai or as part of your Diwali platter.

Serving Suggestions for Vegan Diwali Sweets

I love creating beautiful and inviting presentations for vegan Diwali sweets that make every guest feel special. Here are my tried-and-true serving ideas that make plant-based mithai the centerpiece of any celebration:

Build a Festive Sweets Platter

I arrange an assortment of vegan coconut ladoo, kaju katli, besan ladoo, and jalebi on a large marble or wooden platter. I group the sweets by colors and shapes for a vibrant effect. I weave in fresh marigold petals, slivers of toasted pistachio, or edible silver leaf for extra sparkle.

Pair with Vegan Chai or Plant-Based Lassi

Warm spiced masala chai made with oat or soy milk pairs beautifully with rich sweets. I also serve chilled almond lassi with a pinch of cardamom alongside the mithai. These drinks balance the sweetness and cleanse the palate.

Offer as Gifts

I pack vegan Diwali sweets in small decorative boxes lined with parchment paper. I wrap the boxes with twine, add a sprig of rose or a festive label, and share them with friends or neighbors. Homemade vegan sweets always make thoughtful gifts.

Individual Servings for Parties

For gatherings, I set each sweet in a mini cupcake liner. This makes it easy for guests to sample different treats without mess. I place the liners on a tiered cake stand for a festive look.

Serve with Fresh Fruit

I love cutting up fresh mango, pineapple, or pomegranate to serve beside the mithai. The fruit’s natural tartness complements the richness of plant-based sweets and keeps dessert tables feeling light.

Garnishing Tips

Right before serving, I garnish each sweet with chopped nuts, strands of saffron, or rose petals. These final touches provide color, aroma, and a hint of crunch.

Table: Vegan Diwali Sweets Serving Ideas

These serving ideas make every vegan Diwali sweet look and taste even more special. Whether you are hosting a party or having a quiet celebration, thoughtful presentations always add joy to the festival.

Conclusion

Diwali feels extra special when I can share sweets that everyone can enjoy no matter their dietary needs. Vegan versions of classic mithai let me celebrate with a lighter heart and a happier planet.

Whether I’m gifting a box of homemade treats or gathering with loved ones over a plate of ladoos and jalebi I know these sweets bring the same warmth and joy as ever. Here’s to a festive season that’s kind delicious and filled with light.