Which Mithai Does Not Contain Milk? A Guide to Dairy-Free Indian Sweets

November 9, 2025 •

4 min read

Globally, up to 75% of the adult population experiences some form of lactose intolerance, yet the love for traditional Indian sweets remains strong. Many people wonder, which mithai does not contain milk? While many classic recipes rely on dairy, a wide and delicious array of milk-free options exists for those with allergies, dietary restrictions, or a preference for vegan treats.

Quick Summary

This guide explores a variety of traditional Indian sweets that are naturally free of milk or can be easily prepared with plant-based alternatives. We cover popular options like Besan Ladoo, Jalebi, and Petha, detailing their ingredients and nutritional aspects for conscious eating. Perfect for festivals or everyday enjoyment.

Key Points

Besan Ladoo is Naturally Milk-Free: Traditional besan ladoo is made from gram flour, ghee, and powdered sugar, with no dairy products in its basic form.
Vegan Alternatives are Available: For most sweets that contain milk or milk products like ghee, suitable plant-based substitutes such as refined coconut oil can be used.
Petha is Naturally Dairy-Free: This sweet is made from ash gourd and sugar syrup, making it a naturally vegan option.
Jalebi can be Made Without Dairy: While some recipes use a little curd, many instant versions and classic preparations omit it, or it can be easily substituted.
Chikki is a Milk-Free Brittle: Nut and jaggery brittles like chikki are inherently dairy-free and offer a crunchy, satisfying snack.
Traditional Vegetable-Based Sweets Exist: Some regional sweets use vegetables like ash gourd (petha) or are adaptable with plant-based milk substitutes, as in some halwas.
Nutritional Content Varies: Dairy-free mithai, while suitable for certain dietary needs, can still be high in sugar and fat, so moderation is recommended.

Traditional Indian Sweets Naturally Free of Milk

Many classic Indian sweets were traditionally made without dairy, relying on ingredients like flours, fruits, and nuts. For those navigating a dairy-free diet, these traditional recipes are a godsend, offering all the flavour and festive joy without the milk.

Besan Ladoo

Besan ladoo is a popular and flavourful sweet ball made from gram flour (besan), ghee, and powdered sugar. Traditionally, it doesn't use milk or milk products in its basic preparation, making it a perfect dairy-free choice. The gram flour is slow-roasted in ghee until it becomes aromatic and nutty. When cooled, it's mixed with powdered sugar and rolled into balls. For a vegan version, ghee can be swapped for a neutral oil like refined coconut oil.

Mysore Pak

This rich, fudge-like sweet from Karnataka is made from a simple combination of gram flour, sugar, and ghee. The ingredients are cooked until they form a dense, porous, and melt-in-your-mouth block. The key to its taste and texture is the correct ratio of ingredients and a precise cooking method. Because the traditional recipe contains only ghee (clarified butter), it is lactose-free. For a strict vegan diet, it can be prepared with a high-quality vegetable oil.

Jalebi

Jalebi is a beloved Indian street food and festive treat. These deep-fried, coil-shaped sweets are made from a fermented batter of all-purpose flour, water, and sometimes a leavening agent like yogurt (curd). The fried coils are immediately soaked in a warm, fragrant sugar syrup. While some modern recipes might use yogurt, many traditional and instant versions do not, and the curd can be easily omitted or replaced with a plant-based alternative to make it milk-free. The primary ingredients are flour, sugar, and oil or ghee for frying.

Petha

Petha, famously associated with the city of Agra, is made from ash gourd (winter melon). The gourd pieces are treated to become translucent and are then soaked in a sugar syrup until they are sweet and chewy. Petha is naturally dairy-free and uses minimal ingredients. Its basic preparation involves just the vegetable, lime water for curing, and sugar syrup. It is a refreshing and simple sweet with a distinctive flavour and texture.

Chikki

Chikki is a traditional Indian brittle made from nuts and jaggery or sugar. Popular variations include peanut chikki, sesame chikki, and mixed nut chikki. As its core ingredients are only nuts, jaggery, and sometimes a little ghee or oil to prevent sticking, chikki is an excellent dairy-free snack. The recipe is simple, and the final product is crunchy and satisfying.

Shakkarpara

Shakkarpara is a crispy, deep-fried sweet or savoury snack popular in northern India. Made from a stiff dough of all-purpose flour, ghee, and sugar, it is cut into small diamond shapes and fried until golden. A vegan version can be made by using a vegetable shortening or refined coconut oil instead of ghee. The sweetened version is naturally dairy-free, while the savoury one typically also lacks dairy.

Comparison of Dairy-Free Mithai Options


Mithai	Primary Ingredients	Dietary Suitability	Texture Profile	Notes
Besan Ladoo	Gram Flour, Ghee/Oil, Sugar	Lactose-Free/Vegan (with oil)	Soft, crumbly, melt-in-the-mouth	Nutty and aromatic. Ensure vegan version uses oil.
Mysore Pak	Gram Flour, Ghee/Oil, Sugar	Lactose-Free/Vegan (with oil)	Dense, porous, fudge-like	Sweet and rich. Ghee is traditional, but can be swapped.
Jalebi	All-purpose Flour, Yogurt (optional), Sugar Syrup	Lactose-Free/Vegan (if no curd used)	Crispy, syrupy, chewy	Fermented batter; ensure no milk is added to the batter or syrup.
Petha	Ash Gourd, Sugar Syrup	Vegan (naturally)	Soft, translucent, chewy	Fruit-based sweet, comes in many flavours like saffron.
Chikki	Nuts, Jaggery/Sugar	Vegan (naturally)	Hard, brittle, crunchy	Made from peanuts, sesame, or other nuts. Easy to make at home.
Shakkarpara	All-purpose Flour, Ghee/Oil, Sugar	Lactose-Free/Vegan (with oil)	Crispy, flaky, and crumbly	A simple, versatile snack that can be sweet or savoury.

Making Dairy-Free Choices: Nutritional Considerations

When choosing milk-free mithai, it's important to consider the nutritional content. While avoiding dairy can be a health-conscious choice, many sweets are still high in sugar and fats from oil or ghee. Moderation is key for a balanced diet.

Healthier Fats: For recipes that call for ghee, consider using a non-hydrogenated vegetable shortening or refined coconut oil. Refined coconut oil is high in saturated fat but is a suitable alternative for texture.
Reduced Sugar: Some modern recipes offer options to reduce the sugar content by using natural sweeteners or less refined sugar like jaggery. However, this may alter the texture and taste.
Nutrient-Dense Ingredients: Sweets like chikki, which are packed with nuts and seeds, offer healthy fats and protein alongside the sweetness. Choosing options with higher nutritional value can make for a more satisfying treat.
Fortified Alternatives: For dairy-free versions of milk-based mithai (like kheer), using fortified plant-based milks like almond or soy can help compensate for lost calcium and vitamin D.

Conclusion

For those on a dairy-free diet, the world of mithai is far from off-limits. Whether you have an intolerance, an allergy, or prefer vegan options, there are many delicious choices to satisfy your sweet tooth. Traditional preparations like Besan Ladoo, Jalebi, and Petha are naturally milk-free, while others like kheer can be easily adapted with plant-based alternatives. By understanding the ingredients and making smart choices, you can continue to enjoy these festive and flavourful treats as part of a balanced and nourishing diet. The next time you're celebrating or simply craving a sweet, remember that a dairy-free mithai is just as rich in tradition and taste.

More Dairy-Free Inspiration

For those interested in exploring more recipes, online resources like Holy Cow Vegan offer an array of inspiring ideas. You can find innovative ways to prepare traditional mithai and new dairy-free desserts that are both delicious and healthy. You can find vegan versions of classics like Kaju Katli and Carrot Halwa, proving that eliminating dairy doesn't mean sacrificing flavour.

Frequently Asked Questions

Lactose-free mithai is suitable for individuals with lactose intolerance and is free from milk sugar. Vegan mithai contains no animal products at all, including milk and ghee. Therefore, all vegan mithai is lactose-free, but not all lactose-free mithai is vegan (e.g., if it uses ghee).

To make besan ladoo vegan, simply replace the ghee (clarified butter) with a plant-based oil. Refined coconut oil or a high-quality vegetable shortening works well as a direct substitute for roasting the gram flour.

Yes, many jalebi recipes do not contain milk. Traditional recipes often ferment the batter with a small amount of yogurt, but many instant and simplified versions leave this out. When buying, confirm with the seller that no yogurt or milk products were used in the batter preparation.

Many of the most popular Indian sweets are milk-based. To avoid dairy, you should typically skip Gulab Jamun, Rasgulla, Rasmalai, Peda, and Kalakand, unless specifically labelled as vegan or dairy-free.

Yes, chikki is almost always dairy-free. It is traditionally made with nuts and jaggery or sugar and does not require milk or ghee for its preparation. It is a safe and delicious option for those avoiding dairy.

Yes, while many halwa recipes use milk or milk products, it can be made dairy-free. For example, Sooji Halwa (semolina halwa) can be made with water and ghee (or oil), while vegetable halwas like gajar (carrot) can be prepared with plant-based milk alternatives.

For serious allergies, it is crucial to check the ingredient list thoroughly and inquire about potential cross-contamination. Always read labels carefully, as some products may contain trace amounts of milk or be produced in facilities that handle dairy.