Vegan Dairy Milk Loukoumades Recipe: Plant-Based Greek-Indian Dessert

You might have heard of the Greek loukoumades or Greek donuts, which are little fritters that go by the name of honey puffs as well. Technically, they are donut balls and bite-sized and coated in honey, instead of sugar syrup like many of our beloved desi sweets. Did you know that loukoumades started out as a Greek victory symbol for the ancient Olympics and evolved over time? If you’ve tried the OG version with dairy and non-vegan ingredients, try this vegan loukoumades with chocolate, which is quite delicious and perfect for portion-sized snacking. So, try the recipe below and read on for some tips and tricks.

Vegan Dairy Milk Loukoumades Recipe

Ingredients:

For the dough:

• 2 tsp active dry yeast
• ½ cup warm water (for blooming yeast)
• ¾ cup additional warm water (for dough)
• 2 cups all-purpose flour
• ½ tsp salt
• Vegetable oil, for deep frying
• Extra oil for greasing spoon or hands

For the syrup and garnish:

• ½ cup pure maple syrup
• ¼ tsp ground cardamom, optional
• 2-3 tablespoons crushed pistachios
• Optional: 1 small cinnamon stick, 1 strip of lemon or orange zest, 1-2 cloves

Method:

1. Before everything, work on the yeast. Mix the yeast with warm water. Set aside for 5 minutes, until activated and frothy.
2. Take a large bowl, and sift the flour and salt into it, and give it a quick mix. Then pour in the activated yeast and the ¾ cup of water. Use a spatula and spoon to stir until a loose, sticky batter forms.
3. Cover the bowl with a dish and place it in a warm spot to rest for, until it doubles and turns bubbly.
4. Heat a big kadhai with enough oil to fry the loukoumades. They should have ample space to float about freely. If you have a candy thermometer, the heated oil should reach 170°C.
5. Lightly grease a spoon or your fingers with oil, scoop batter into small dollops, close to golf-ball size, and gently drop the balls into the heated oil. Fry 1-2 minutes, turning to get golden all over. Then drain them on paper towels.
6. Warm the pure maple syrup gently in a saucepan. For a spiced version, simmer with a cinnamon stick, zest, cardamom, or cloves for 5 minutes.
7. Immediately transfer warm loukoumades to a platter, drizzle liberally with syrup, and scatter crushed pistachios on top. Serve warm!

Tip: If you do not mind a non-vegan version, swap the syrup or honey with melted chocolate. In case you are doing that:

For the chocolate drizzle:

• ¾ cup Dairy Milk chocolate, chopped
• 1-2 tsp coconut oil

Optional (for vegan version):

• Use vegan chocolate chips or dark chocolate (70% or higher cocoa content, dairy-free)

Method:

1. While the loukoumades are frying, add the chocolate and coconut oil to a heatproof bowl.
2. Melt the chocolate using a double boiler (or microwave in short intervals, stirring in between) until smooth and glossy. Stir well to combine.
3. Once loukoumades are drained and slightly cooled (but still warm), arrange them on a serving plate.
4. Generously drizzle the melted chocolate over the loukoumades using a spoon or piping bag.
5. Sprinkle with crushed pistachios while the chocolate is still warm so they stick nicely.
6. Serve immediately for that perfect combination of crisp, airy dough and rich, melty chocolate!

Tips & Tricks for Perfect Loukoumades:

• Consistency is key: Your dough should be loose and sticky, not like regular bread dough. It’s closer to a thick batter than a firm ball. Don’t add more flour even if it seems too soft!
• Oil your tools: Lightly grease your spoon or fingers before scooping the dough to prevent sticking and make shaping easier.
• Control your oil temperature: Too hot and the outsides will brown too quickly, leaving the inside raw. Too cold and they'll absorb oil. Aim for 170°C for best results.
• Don’t overcrowd the pan: Fry in small batches to maintain the oil temperature and allow the loukoumades to puff up properly.
• Serving timing: Loukoumades are best eaten fresh and warm, when they’re crisp on the outside and soft inside. If you're serving later, you can reheat them briefly in the oven, but avoid microwaving as it can make them soggy.
• Make it your own: Try toppings like toasted sesame seeds, desiccated coconut, chopped walnuts, or even a dusting of cinnamon sugar.
• Leftover chocolate? Save it for dipping fresh fruit or adding it to your next batch of oatmeal or pancakes.