Badam Burfi – 5 min Almond fudge with Cardamom and Vegan Basundi – thickened milk with saffron and nuts. Basundi or Rabri with almond milk. Indian Vegan Sweets for Diwali. Vegan Dairy-free Gluten-free Soy-free Recipe.
Its a 2 in one post today! I whipped up some new sweets for Diwali and wanted to post them all yesterday. But life is a bit busy as we are fostering a 6 month old bundle of energy (Peppen), who is available to adopt in the state of WA. He is incredibly cute, foxy, frisky, and also a lap dog, who loves to just be outside and go for walks.
This Badam Burfi is super quick. Warm up the vegan butter and maple syrup then mix in almond butter. Fold in sugar and almond flour to make a soft dough, pat onto parchment. Chill, slice and serve! I use finely granulated sugar in the burfi for texture. Burfis generally are very sweet as the cooking method (using loads of dairy products) often causes the sugar used to crystallize during cooking adding a slightly crunchy texture. Here no long cooking times, no dairy, and burfi ready within 5 minutes. Chill for another few to set, then slice. You can also drizzle chocolate on top to make Halloween Candy instead.
Badam Burfi - Almond Fudge And Basundi
- 1 tbsp vegan butter or use refined coconut oil
- 2 tbsp maple syrup
- 2 tbsp smooth almond butter
- a good pinch of salt
- 1/4 tsp ground cardamom or other flavors like cinnamon extracts of choice or none
- 1 to 1.5 tbsp cane sugar or fine granulated sugar
- 1/3 to 1/2 cup fine almond flour not meal
- 2 tsp flour of choice
- Heat vegan butter and maple syrup over medium low heat. Once melted, add almond butter and mix for a few seconds. Take off heat and continue to mix to make a smooth mixture.
- Cool for a minute. Fold in salt, flavors, sugar and almond flour and mix in. Add more almond flour or regular flour or oat flour if needed until mixture is somewhat a soft dough.
- Pat it onto parchment to a 1/4 inch thick square. Sprinkle almond slivers or pistachio slivers and chill for atleast half an hour. Slice and serve.
Basundi or Rabri are desserts made generally with milk where the milk is cooked for a long time to thicken. It is flavored with saffron or rose and served with roasted or slivered nuts. Rabri is slightly thicker than basundi and usually will have the cream layer (the drying cream on top) folded in for texture. This version uses almond milk, cashews and a bit of starch to thicken. Serve chilled as is or use to garnish other Indian sweets as Gulab Jamun or Jalebi.
Serve Basundi over any burfi. Or make Burfi Ice cream sandwiches! Press 1 recipe almond burfi in parchment lined pan. Add a layer of basundi and freeze. Add another layer of almond burfi. Freeze for an hour. Slice into sandwiches and freeze. Or make Burfi Basundi shots like cookie shots. 😉
- 3 tbsp soaked cashews soaked for atleast 15 mins in warm water
- 1 1/2 cup (380 ml) + 2 tbsp non dairy milk I use almond milk
- 3 Tablespoons raw Sugar or to taste
- 1/4 teaspoon (0.25 teaspoon) saffron strands 8 to 10 strands
- a generous pinch of cardamom powder
- a good pinch of salt
- 1/2 tsp (0.5 tsp) nutritional yeast adds a thickened milk flavor
- 3/4 tsp (0.75 tsp) cornstarch
- Blend cashews, 1.5 cups almond milk, sugar, saffron, cardamom and salt in a blender, until well combined.
- Transfer the mixture to a saucepan over medium-low heat. Cook until it just about starts to bubble, 3 to 4 minutes
- Meanwhile, mix cornstarch in 2 tbsp milk. Mix well and add to the hot milk. Whisk and continue to cook till is thickened to desired consistency.
- Take off heat. Cool and chill in the refrigerator. Garnish with almond and pistachio slivers or toasted nuts and serve.