Mithāi

Indian desserts have a reputation for being overly sweet, time-consuming, and heavily reliant on dairy. This is partly true. For example, gulāb jāmun, a common North Indian dessert, is essentially a deep-fried, dairy-based donut bathed in simple syrup. However, I believe desserts should be indulgent, and I do enjoy a good vegan one from time to time. This chapter contains variations on classic Indian desserts that are simple to prepare, completely dairy-free, less sweet, and just as delicious. Some of the recipes, such as Sheero with Grapes and Basil and Fruit Salad, are inspired by childhood memories, which make them very special to me.