Typically made from a base of milk solids, flour, and a leavening agent, this veganized recipe from Veganbell’s Indian Vegan Cookbook uses sweet potatoes, cashew flour, and buttery coconut oil to replicate the traditional sweet. What you need:For the dough:2 cups boiled and finely grated sweet potatoes2 tablespoons cornstarch3 tablespoons cashew flour¼ teaspoon baking soda¼ teaspoon ground cardamom1 tablespoon coconut oil For the sugar syrup:2 cups water1½ cups sugar1 teaspoon rose water¼ teaspoon ground cardamom8 to 10 saffron strands Oil, for fryingWhat you do: