Recipes
Your favourite recipes,
Your favourite recipes,
minus the sugar.
Every recipe here was tested with Unsugared — same spoon, same steps, same result. Just zero calories and zero glycemic impact.
Drinks
Masala Chai
Aromatic Indian spiced tea perfectly sweetened — dissolves instantly, no aftertaste.
Indian Sweets
Gulab Jamun
Soft, spongy balls soaked in rose syrup — made completely guilt-free.
Indian Sweets
Rice Kheer
Creamy rice pudding with cardamom — naturally sweet with zero calories.
Bakes
Chocolate Brownies
Fudgy, rich brownies that bake perfectly — allulose browns just like sugar.
Indian Sweets
Coconut Barfi
Traditional Indian fudge with coconut — smooth texture, no crystallization.
Bakes
Butter Cookies
Classic melt-in-mouth butter cookies — nobody will notice the difference.
Drinks
Nimbu Pani
Fresh lime water sweetened perfectly — dissolves cold, zero calories.
Indian Sweets
Gajar Halwa
Classic carrot halwa with milk and ghee — sweetened with zero guilt.
Bakes
Fudge Brownies
Extra dense, ultra-fudgy brownies with a shiny top — the Unsugared version.
Masala Chai
Ingredients
- 2 cups water
- 1 cup whole milk
- 2 tsp black tea leaves
- 1 inch fresh ginger, crushed
- 3 cardamom pods, crushed
- 1 small cinnamon stick
- 2 cloves
- 2 tsp Unsugared (or to taste)
Method
- Add water, ginger, cardamom, cinnamon, and cloves to a pot. Bring to a boil and simmer 3 minutes.
- Add tea leaves and steep 1–2 minutes.
- Pour in milk and bring just to the boil, then remove from heat.
- Strain into cups, stir in Unsugared, and serve hot.
Note: Unsugared dissolves instantly in hot chai — no stirring required. Start with 1 tsp and adjust to taste exactly as you would with sugar.
Gulab Jamun
Ingredients
- 1 cup milk powder
- ½ cup all-purpose flour
- 2 tbsp ghee
- ½ cup milk
- 3 tbsp Unsugared (for syrup)
- 1 cup water (for syrup)
- ½ tsp cardamom powder
- A few rose petals
- Oil for frying
Method
- Mix milk powder, flour, and ghee. Add milk gradually to form a soft dough. Rest 15 minutes.
- Roll into small smooth balls. Heat oil to medium and fry until deep golden — about 6 minutes.
- Boil water with Unsugared, cardamom, and rose petals for 10 minutes to make syrup.
- Drop warm jamuns into hot syrup. Soak at least 2 hours before serving.
Note: Unsugared dissolves cleanly in the syrup without crystallizing, so your jamuns stay perfectly soaked and never grainy.
Rice Kheer
Ingredients
- 1 litre whole milk
- ½ cup basmati rice, soaked 20 min
- 4 tbsp Unsugared
- ½ tsp cardamom powder
- Pinch of saffron
- ¼ cup mixed nuts, sliced
- 2 tbsp ghee
Method
- Heat ghee and lightly fry nuts. Set aside.
- Bring milk to a boil. Add soaked rice and cook on medium heat, stirring frequently, until rice is soft and milk reduces by half — about 30–35 minutes.
- Add Unsugared, cardamom, saffron, and nuts. Stir and cook 2 more minutes.
- Serve warm or chilled.
Note: Add Unsugared off the heat or in the final 2 minutes — it doesn't need to cook down like jaggery, so you get perfect sweetness every time.
Chocolate Brownies
Ingredients
- ½ cup unsalted butter
- ¾ cup Unsugared
- ¾ cup cocoa powder
- 2 eggs
- ¾ cup all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
Method
- Preheat oven to 180°C. Grease a 9×9 inch baking pan.
- Melt butter. Mix in Unsugared and cocoa powder until smooth.
- Beat in eggs one at a time. Add vanilla.
- Fold in flour and salt. Stir in chocolate chips.
- Pour into pan and bake 25–30 minutes. Cool before cutting.
Note: Allulose in Unsugared caramelizes just like sugar, giving these brownies their signature fudgy, slightly glossy top.
Coconut Barfi
Ingredients
- 2 cups fresh grated coconut
- 1 can condensed milk (400g)
- ½ cup Unsugared
- 4 tbsp ghee
- ½ tsp cardamom powder
- Handful cashews and raisins
Method
- Heat ghee in a heavy pan. Roast coconut on medium heat 3–4 minutes, stirring.
- Add condensed milk and Unsugared. Cook 8–10 minutes, stirring, until mixture leaves the pan sides.
- Add cardamom, nuts, and raisins. Mix and remove from heat.
- Spread on a greased tray. Cool completely then cut into squares.
Note: Unlike jaggery, Unsugared won't change the colour of your barfi — it stays bright white and sets without graininess.
Butter Cookies
Ingredients
- 1 cup unsalted butter, softened
- ½ cup Unsugared
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
Method
- Preheat oven to 170°C. Line a baking tray with parchment.
- Beat butter and Unsugared until pale and fluffy — about 3 minutes.
- Mix in vanilla, then fold in flour and salt until a soft dough forms.
- Pipe or roll into shapes. Bake 12–14 minutes until just golden at the edges.
- Cool on the tray — they firm up as they cool.
Note: Unsugared creams into butter exactly like sugar — no adjustment to technique needed.
Nimbu Pani
Ingredients
- 2 glasses cold water
- Juice of 2 limes
- 2 tsp Unsugared
- Pinch of black salt
- Pinch of roasted cumin powder
- Ice and mint to serve
Method
- Combine water, lime juice, and Unsugared. Stir until dissolved — it dissolves cold, unlike some sweeteners.
- Add black salt and cumin. Stir and taste.
- Pour over ice, garnish with mint, and serve immediately.
Note: One of the few sweeteners that dissolves completely in cold water — no syrups, no heating required.
Gajar Halwa
Ingredients
- 500g carrots, grated
- 1 litre whole milk
- 4 tbsp ghee
- 5 tbsp Unsugared
- ½ tsp cardamom powder
- ¼ cup mixed nuts, sliced
Method
- Heat ghee in a heavy pan. Add grated carrots and cook on medium heat 10 minutes, stirring.
- Add milk and cook, stirring frequently, until milk is fully absorbed — about 30 minutes.
- Add Unsugared, cardamom, and half the nuts. Stir and cook 5 more minutes.
- Garnish with remaining nuts and serve warm.
Note: Add Unsugared after the milk is absorbed — this prevents it from thinning the halwa and ensures perfect consistency.
Fudge Brownies
Ingredients
- 1 cup unsalted butter
- 1½ cups Unsugared
- 4 eggs, room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- ½ tsp salt
- 1 tsp instant coffee (optional — deepens chocolate flavour)
- ¾ cup dark chocolate chips
Method
- Preheat oven to 175°C. Grease and line a 9×13 inch baking pan with parchment.
- Melt butter in a saucepan. Remove from heat, add Unsugared and stir until combined.
- Whisk in eggs one at a time, then add vanilla. Beat vigorously for 1 minute — this creates the shiny top.
- Sift in flour, cocoa, salt, and instant coffee. Fold gently until just combined — don't overmix.
- Fold in chocolate chips. Pour into pan and spread evenly.
- Bake 30–35 minutes until a toothpick comes out with moist crumbs (not wet batter). The centre should look slightly underdone.
- Cool completely in the pan before cutting — they firm up as they cool.
Note: The key to the shiny, crinkly top is beating the eggs and Unsugared mixture well before adding flour. Allulose behaves like sugar here — it caramelizes on the surface to create that classic brownie sheen.