4 Vegan Diwali Sweets! Dairyfree Burfi, Rasmalai, Gulab Jamuns, Gajar Halwa

By Vegan Richa · 40 min

Ingredients

Instructions

1. Set the Instant Pot to sauté (medium heat on a stovetop pressure cooker). Add the vegan butter or oil.
2. Add the cashews and cook until golden, about 2 minutes, stirring occasionally. Add the dates or raisins and cook for a few seconds.
3. Add the carrots, sugar, salt and almond flour or meal and mix well. Cook for 2 to 3 minutes. Stir in the non-dairy milk.
4. Close the lid and pressure cook on high for 6 to 7 minutes (3 minutes on medium heat in a stovetop pressure cooker). Let the pressure release naturally.
5. Open the lid, stir in the cardamom, and taste and adjust the sweetness if needed.
6. Set the pot to sauté and cook the mixture for 4 to 7 minutes, stirring often, until it is roasted and the liquid has dried out. Optionally add 2 teaspoons vegan butter for texture.
7. When the mixture starts to stick and is fairly dry, press cancel and let it sit for about 15 minutes, stirring once, until warm. Serve warm or chilled, or refrigerate. Garnish with chopped cashews or pistachios.

Summarized from Vegan Richa's video. Watch it for the details.

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