The Unsugared Kitchen
Indian sweets, unsugared.
From your morning chai to festival mithai — every recipe below is made exactly the way your family makes it, with Unsugared swapped 1:1 for sugar. Tap any recipe to open it.
Masala Chai
The daily ritual, finally guilt-free. Same kadak chai, same spoon of sweetness, zero sugar.
Ingredients
- 1 cup water
- 1 cup full-fat milk
- 2 tsp strong black tea (Assam CTC)
- 1-inch ginger, crushed
- 2–3 green cardamom pods, crushed
- 2 tsp Unsugared (exactly what you'd use of sugar — adjust to taste)
Method
- Boil the water with ginger and cardamom for 2 minutes so the spices open up.
- Add the tea leaves and simmer 2 minutes until deeply colored.
- Pour in the milk and bring to a rolling boil; let it rise once or twice for that kadak strength.
- Stir in Unsugared, boil 30 seconds more, and strain into cups.
Tip: Unsugared dissolves instantly in boiling chai with no aftertaste — most families can't tell the difference in a blind sip.
Rice Kheer
The one that started Unsugared. Creamy, cardamom-scented, and indistinguishable from the original.
Ingredients
- 1 litre full-fat milk
- ¼ cup basmati rice, rinsed and soaked 20 minutes
- ⅓ cup Unsugared
- 4–5 green cardamom pods, crushed
- 10–12 almonds and pistachios, slivered
- A few strands of saffron (optional)
Method
- Bring the milk to a boil in a heavy-bottomed pan, then lower the heat.
- Add the drained rice and simmer 25–30 minutes, stirring often, until the rice is soft and the milk has thickened.
- Stir in Unsugared, cardamom, and saffron; simmer 5 more minutes.
- Finish with the nuts. Serve warm, or chill for a thicker, colder kheer.
Tip: Unsugared dissolves completely in hot milk — the kheer thickens on cooling just like the sugar version.
Gajar ka Halwa
Winter's favorite — slow-cooked carrots, ghee, khoya, and not a gram of sugar.
Ingredients
- 1 kg red carrots, grated
- 750 ml full-fat milk
- ½ cup Unsugared
- 3 tbsp ghee
- ½ cup khoya (or 3 tbsp milk powder)
- ½ tsp cardamom powder; cashews and raisins to finish
Method
- Sauté the grated carrots in 1 tbsp ghee for 5 minutes until fragrant.
- Add the milk and simmer on medium, stirring, until absorbed (25–30 minutes).
- Stir in Unsugared — the halwa loosens as it melts, just like sugar — and cook until it dries again.
- Add the remaining ghee, khoya, and cardamom; roast 5–7 minutes on medium-low until glossy. Finish with ghee-fried cashews and raisins.
Tip: Allulose caramelizes beautifully, so you still get those toasty edges — just keep the flame moderate in the final roast.
Besan Ladoo
Nutty, ghee-rich, melt-in-the-mouth — and diabetic-friendly at last.
Ingredients
- 2 cups besan (gram flour), sifted
- ¾ cup ghee
- ¾ cup Unsugared, ground fine in a mixer for 10 seconds
- ½ tsp cardamom powder
- 2 tbsp chopped pistachios
Method
- Roast the besan in ghee on low heat, stirring constantly, 15–18 minutes until deeply golden and aromatic.
- Take it off the heat and cool until just warm — adding sweetener to hot besan makes it melt and loosen.
- Mix in the powdered Unsugared, cardamom, and pistachios.
- Shape into 12 ladoos while the mixture is still warm; they firm up as they cool.
Tip: Grinding Unsugared to a powder (like boora) gives ladoos the classic smooth bite.
Kesar Shrikhand
The no-cook classic — saffron, cardamom, and thick hung curd.
Ingredients
- 500 g full-fat curd, hung in muslin 4–6 hours (or 300 g Greek yogurt)
- ½ cup Unsugared, powdered
- A generous pinch of saffron soaked in 1 tbsp warm milk
- ¼ tsp cardamom powder; slivered pistachios to garnish
Method
- Whisk the hung curd until silky.
- Fold in powdered Unsugared, the saffron milk, and cardamom.
- Chill at least 1 hour and serve garnished with pistachios.
Tip: Unsugared dissolves even in cold curd within a few minutes of whisking — taste after chilling and adjust.
Malai Kulfi
Dense, creamy, slow-reduced kulfi — with a secret advantage.
Ingredients
- 1 litre full-fat milk
- ½ cup Unsugared
- ¼ cup chopped pistachios and almonds
- ½ tsp cardamom powder; a few saffron strands
Method
- Simmer the milk on medium-low, stirring and scraping the sides, until reduced by half (30–35 minutes).
- Add Unsugared, cardamom, saffron, and most of the nuts; simmer 5 minutes.
- Cool, pour into kulfi moulds or small cups, and freeze 6 hours or overnight.
Tip: Allulose naturally lowers the freezing point — your kulfi comes out creamier and less icy than the sugar version. This is one recipe where Unsugared is genuinely an upgrade.
Coconut Barfi
Soft, fragrant, two-ingredient-sweetened barfi that sets in the fridge.
Ingredients
- 2 cups desiccated coconut (plus extra for dusting)
- 1 cup full-fat milk
- ¾ cup Unsugared
- 1 tbsp ghee
- ¼ tsp cardamom powder
Method
- Warm the ghee in a pan, add coconut, and toast gently 2 minutes without coloring.
- Add the milk and Unsugared; cook on medium, stirring, until the mixture thickens and leaves the sides (10–12 minutes).
- Stir in cardamom, press into a greased tray about 2 cm thick, and smooth the top.
- Chill 2 hours until firm, then cut into squares and dust with coconut.
Tip: Without sugar syrup the set comes from milk solids and chilling — refrigerate fully before cutting for clean edges.
Phirni
Silky ground-rice pudding, traditionally set in earthen bowls.
Ingredients
- ¼ cup basmati rice, soaked 30 minutes and ground coarse with 2 tbsp water
- 1 litre full-fat milk
- ½ cup Unsugared
- ¼ tsp cardamom powder; saffron strands; chopped pistachios
Method
- Bring the milk to a boil, lower the heat, and whisk in the ground rice paste.
- Simmer, stirring constantly, 15–20 minutes until thick and the rice is cooked through.
- Stir in Unsugared, cardamom, and saffron; simmer 2 minutes.
- Pour into small bowls (clay if you have them) and chill 3–4 hours until set.
Tip: Phirni thickens further as it chills — take it off the heat while slightly looser than you want it.
Same spoon, Zero sugar.