• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » gluten free

    Besan Burfi with Condensed Milk (Dairy-free) – Chickpea flour Fudge

    Published: Nov 5, 2015 · Modified: Jan 31, 2018 by Richa 62 Comments

    Jump to Recipe   Print Recipe

    Indian Sweets have many many options of Burfis. Burfis can be fudge like or candy like bars that can be made from grains, bean flours, coconut, nuts, milk solids and more. Burfis in general depend on dairy for ghee (clarified butter) or milk (milk solids, milk powder, condensed milk etc). There are also options that are by default dairy-free. Every year I vegan-ize a few options for the Indian festivals. 

    Jump to Recipe   

    Besan Burfi with Condensed Milk. Indian Chickpea flour fudge with Condensed non dairy milk. | VeganRicha.com #vegan #glutenfree #indian #fudge #diwali

     

    This year we have a fudgy condensed milk Besan Burfi (Chickpea flour fudge) made dairy-free with a condensed non dairy milk! Just 5 main ingredients and ready in 25 minutes if you roast the flour while the milk mixture thickens! The non dairy condensed milk uses almond milk + ground cashew. You can also soak the 3 tbsp whole cashews for a few hours then blend in with the almond milk and proceed. The mixture will thicken slightly faster than the ground cashew version.  

    There are many variations of Besan Burfis depending on family recipes and regions. They are also called other names (Burfi, Mysore Pak, Mohanthal) depending on the method, consistency etc. Besan (gram flour) or chickpea flour can be dry roasted, roasted in the fat, roasted with some other flours or with dairy. The burfi can use dry sugar, sugar syrup, sugar syrup added at a particular time, other sweet syrups based on jaggery or milk and on and on for different textures and flavor profiles. The resulting mixture can be shaped into Burfi bars or into round Ladoos. We know the common theme here, sweet + besan (pronounced bay-sun or bae-sun).

    Make some Indian or fusion sweets or savory snacks for Diwali and drop by your neighbors (preferably unannounced :)), and share some happy stories of the year! Happy Diwali!

    Besan Burfi with Condensed Milk. Indian Chickpea flour fudge with Condensed non dairy milk. | VeganRicha.com #vegan #glutenfree #indian #fudge #diwali

    More vegan Indian Sweets for the festival season

    • Fudgy Coconut Ladoo – GF
    • Chickpea flour Ladoo – GF
    • Saffron Almond Burfi – Kesar Burfi, 
    • Kaju Katli – Cashew Fudge – GF
    • Amaranth coconut Burfi – GF
    • Gulab Jamun – GF option

    About 15 more options in my book. You can use flavors like cardamom, saffron, vanilla, kewra or rose in the burfi. 

    Besan Burfi with Condensed Milk. Indian Chickpea flour fudge with Condensed non dairy milk. | VeganRicha.com #vegan #glutenfree #indian #fudge #diwali

    Steps:


    Make the fudge mixture. Transfer to parchment, even it out using s spatula or another parchment. 

    Besan Burfi with Condensed Milk. Indian Chickpea flour fudge with Condensed non dairy milk. | VeganRicha.com #vegan #glutenfree #indian #fudge

    Slice into squares.

    Besan Burfi with Condensed Milk. Indian Chickpea flour fudge with Condensed non dairy milk. | VeganRicha.com #vegan #glutenfree #indian #fudge #diwali

    Stick some slivered nuts on top (optional). Cool and store. 

    Besan Burfi with Condensed Milk. Indian Chickpea flour fudge with Condensed non dairy milk. | VeganRicha.com #vegan #glutenfree #indian #fudge #diwali

    Print Recipe
    4.86 from 7 votes

    Besan Burfi with Condensed Milk (Dairy-free) - Chickpea flour fudge

    Besan Burfi with Condensed Milk. Indian Chickpea flour fudge with Condensed non dairy milk. Besan Burfi for Diwali. Fudge Sweet Gluten free Vegan Indian Recipe. 5 Main ingredients. Omit the oil ot make oil-free. Makes 12 to 16 pieces.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 12
    Calories: 105kcal
    Author: Vegan Richa

    Ingredients

    For the roasted Besan/chickpea flour:

    • 1 tbsp oil
    • 1 cup (120 g) besan or chickpea flour

    For the condensed non dairy milk:

    • 1 cup (250 ml) almond milk or soy milk or other not too thin non dairy milk
    • 1/2 cup (102 g) +1 tbsp sugar
    • 1 tbsp refined coconut oil or use vegan butter
    • 2.5 tbsp cashew flour grind cashews with a bit of starch or flour. or without. pulse till somewhat evenly ground/just starting to get buttery, and use
    • a pinch of salt

    Other:

    • Flavor additions: 1/4 tsp ground cardamom 5 strands of saffron, 1/2 tsp vanilla extract, 1 tsp rose water or other
    • slivered almonds or pistachios for garnish

    Instructions

    Roast the besan/chickpea flour:

    • Heat oil in a skillet over medium heat. Add besan or chickpea flour, preferably sieved if using besan. Mix and roast for 10 minutes. Stir every 20-30 seconds once the skillet is hot. If the flour starts to brown too quickly, reduce the heat. The overall mixture should change color slightly and smell nutty. To make oil-free, dry roast the flour. it takes the same time. You can roast the flour while the condensed milk is thickening.

    Meanwhile make the condensed non dairy milk:

    • In a skillet heat non dairy milk + oil + sugar over medium heat. Cook for 10 minutes or until boiling well for a few minutes.
    • Add cashew flour, salt and whisk in. Reduce heat to medium-low and continue to boil for 10 minutes or until the mixture thickens to just about condensed milk consistency. Because the mixture is hot, it might seem runny, but if you take some in a spoon and let cool for a minute, the mixture thickens to a caramelly condensed milk consistency. Add any flavor additions like cardamom at this point and mix in. ***
    • Add the roasted flour and mix into the condensed milk over medium low heat. Mix well by dragging to break the lumps if any and incorporate with the wet. This is a good time to get help from the eaters who are hanging out around the kitchen. **If you know your besan/chickpea flour from experience does get lumps, sieve the roasted flour before adding.
    • The mixture will thicken and start to feel stiff and start to leave the sides within a minute or 2.*
    • You can also add in 1-2 tbsp chopped nuts and currants at this point and mix in. You can also add 1 to 2 Tbsp powdered sugar and mix in, if you like sweeter burfi. (Traditional burfi is very sweet).
    • Drop the mixture onto parchment. Use another parchment or greased spatula to even it out. Cut into pieces using pizza cutter while still warm. Press chopped or slivered nuts on top (optional)
    • Cool completely, separate the pieces and store. While the mixture is cooling, treat yourself or your kitchen helpers to the burfi bits left in the skillet.

    Notes

    *The mixture leaving the sides depends on the skillet, stove etc so it might not necessarily be very visible. As soon as the mixture feels stiff, it is good to set. You might get softer or harder burfi depending on cooking time, but delicious any which way.
    ***If using premade Condensed Coconut/soy/other milk, Use 1/2 cup + 1 tbsp. Add condensed milk and roasted flour to a skillet and heat over medium heat. Mix well. if the mixture is too dry add 1 tbsp or so more condensed non dairy milk. Cook until the mixture is homogeneous and stiffens. You might need to mix in a tbsp or so powdered sugar if the milk was not sweet enough.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Besan Burfi with Condensed Milk (Dairy-free) - Chickpea flour fudge
    Amount Per Serving
    Calories 105 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Sodium 58mg3%
    Potassium 84mg2%
    Carbohydrates 16g5%
    Fiber 1g4%
    Sugar 10g11%
    Protein 2g4%
    Vitamin C 1.2mg1%
    Calcium 31mg3%
    Iron 0.6mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    ** Besan can get small lumps that end up unbroken in the burfi and taste raw (and awful). If your batch of besan is prone to lumpyness, sieve and use for each step. I prefer Chickpea flour to besan for this reason. Besan (gram flour) is flour of brown chickpeas and is more finely ground than the chickpea flour. (garbanzo bean flour) available in the US. Read more about their differences here.

    Troubleshoot: If the burfi ends up being too chewy (like candy), well its candy then, or reheat the burfi with additional non dairy milk and mix in to make besan halwa (pudding).

    Besan Burfi with Condensed Milk. Indian Chickpea flour fudge with Condensed non dairy milk. | VeganRicha.com #vegan #glutenfree #indian #fudge #diwali

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Samosa Pinwheels – Spiced Potato Pinwheels
    Vegan Diwali Sweets Recipes – Dairy-free »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Ruby

      November 01, 2021 at 2:23 pm

      Hi,

      If I’m using a store-bought condensed milk, would I use one can? It’s 11.25 oz.

      Reply
      • Vegan Richa Support

        November 02, 2021 at 11:01 am

        it’s in the notes section: Notes

        ***If using premade Condensed Coconut/soy/other milk, Use 1/2 cup + 1 tbsp. Add condensed milk and roasted flour to a skillet and heat over medium heat. Mix well. if the mixture is too dry add 1 tbsp or so more condensed non dairy milk. Cook until the mixture is homogeneous and stiffens. You might need to mix in a tbsp or so powdered sugar if the milk was not sweet enough.

        Reply
    2. Pawan

      October 24, 2021 at 5:31 am

      5 stars
      Hi I tried this recipe and found it very dry. What did I do wrong?

      Reply
      • Vegan Richa Support

        October 25, 2021 at 11:16 am

        Sorry that didn’t work out for you. did you add powdered sugar? maybe it was overmixed. – pulse till somewhat evenly ground/just starting to get buttery

        Reply
    3. Me

      December 31, 2020 at 4:34 pm

      Can we ise aluminium foil instead od parchment paper

      Reply
      • Vegan Richa Support

        January 01, 2021 at 7:02 pm

        yes!

        Reply
    4. Ravina

      December 04, 2020 at 3:08 pm

      I’m going to try these this weekend. Look amazing!
      Just out of interest I’ve seen people make Xmas trees with coloured barfi – would it work with this?
      Would you need to add less milk or make any adjustments to add the colour to the mixture?

      Reply
      • Richa

        December 04, 2020 at 10:19 pm

        It won’t work and the. Urdu will spoil in 2-3 days outside. Use my kaju Kali recipe as that is shelf stable. Add color to the sugar syrup.
        Veganricha.com/?s=kaju

        Reply
    5. Reena

      November 13, 2020 at 9:05 pm

      5 stars
      Just made it. I messed up and used too much condensed milk and it came out like fudge but still super yummy

      Reply
    6. Ru

      May 15, 2020 at 7:04 am

      Would it work out if we didn’t add oil to the condensed milk?

      Reply
      • Vegan Richa Support

        May 15, 2020 at 7:13 pm

        Yes it will work and will make it a little more dense or candy like, whereas if you did use oil or vegan butter you will end up with a more chewy caramel texture.

        Reply
    7. Ruby

      October 26, 2019 at 7:26 pm

      Can I freeze these after making them? If so, how long will they be good for in the freezer or in the fridge?

      Reply
      • Richa

        October 27, 2019 at 12:10 am

        5-6 days in the fridge. i havent tried freezing, should be ok for a month

        Reply
    8. Reny

      October 08, 2019 at 2:46 pm

      Hi Richa,

      Is there a substitute for cashews in this recipe? My son is allergic to cashews but he can eat almonds.

      Reply
      • Richa

        October 08, 2019 at 2:53 pm

        use a canned condensed coconut milk. or try my 7 cup burfi which uses water https://www.veganricha.com/2017/10/vegan-7-cup-burfi-chickpea-flour-coconut-fudge.html

        Reply
    9. Kamal

      February 12, 2019 at 10:55 pm

      5 stars
      Many many thanks for this recipi
      I will try tomorrow all ready to go and sure let you know how did it taste😍

      Reply
    10. Caroline

      November 21, 2018 at 12:17 am

      Hello Richa,

      So glad I found you! Could you substitute the besan for coconut flour? Have you ever tried it? Would love to know. 🙂

      Thank you!

      Reply
      • Richa

        December 29, 2018 at 10:55 pm

        it wont work in this recipe. you can substitute grain flours such as wheat or oat

        Reply
    11. Tammy Makadooj

      November 06, 2018 at 2:59 am

      Hi !
      Just made these and turned out so awesome! Just as good as the regular one. I used coconut sugar so the fudge is darker but healthier 😉

      Reply
      • Richa

        November 06, 2018 at 1:38 pm

        awesome!

        Reply
    12. Arv

      October 18, 2018 at 2:28 pm

      These look great. Diwali is coming up again. I am wholefood plantbased (no oil) for health reasons. Could I do this recipe without the oil? Should I sub in something?
      TIA.

      Reply
      • Richa

        October 18, 2018 at 7:50 pm

        Yes, just dry roast the flour until fragrant and when you notice a slight change in color. Takes about the same time with or w/o oil.

        Reply
        • Arv

          October 19, 2018 at 4:43 am

          Great. Thanks Richa. You are a star! Can’t wait to try this recipe now with the dry roast method.

          Reply
    13. Caitlin

      February 28, 2018 at 10:55 am

      Hi! Could I use olive oil as the fat for the condensed milk? Many thanks for all the hard work you put into your blog – it’s awesome.

      Reply
      • Richa

        February 28, 2018 at 11:07 am

        olive oil adds a lot of flavor, maybe use other neutral oil like sunflower or canola

        Reply
    14. Kamile

      February 27, 2018 at 6:04 am

      Hi, can I use half grind chickpea, half grind oats? Becauce I can’t find anywhere to buy chickpea flour, so I grind it by myself (but it has that odd smell 🙁

      Reply
      • Richa

        February 27, 2018 at 11:26 pm

        the roasting should help that smell. Make a half batch of the recipe with chickpea flour

        Reply
    15. Elva Bayley

      October 12, 2017 at 5:23 am

      I don’t have rosewater but I have dried rose petals. How would I use these to flavour the burfi?

      Reply
    16. Maris

      May 20, 2017 at 1:01 am

      5 stars
      Hi there,
      Just love your site & recipes!
      My family & I are not completely vegan yet, would it be possible to just use condensed milk instead of making my own, would it ruin the recipe?

      Reply
      • Richa

        May 23, 2017 at 2:20 pm

        I dont recommend using dairy. I also havent used in more than a decade, so i dont know how it will behave

        Reply
    17. Janaki

      March 03, 2017 at 10:41 am

      Hi, Besan Burfi looks awesome… going to try soon. I am wondering if you could help me find a recipe for making vegan butter at home. Since most Indian sweets are made of butter, I am looking for an alternative. Thanks for your help in advance.

      Reply
      • Richa

        March 03, 2017 at 11:10 am

        There are many on the web. https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=vegan+butter+recipe&*
        Vegan baking butter, miyoko schinner’s vegan butter and nina’s aquafaba vegan butter are great. In general you want to use refined coconut oil and blend it with a small amount of non dairy milk and salt until it emulsifies and use that. You can also use refined coconut oil directly. For Indian sweets, i use refined coconut oil or regular safflower/canola oil depending on the recipe.

        Reply
    18. Humra

      October 27, 2016 at 5:48 am

      Any chance you can use Agave Nectar instead of sugar – my family loves Burfi, but they are diabetic, so want to make a version where their blood sugar doesn’t spike so much!

      Reply
      • Richa

        October 27, 2016 at 10:18 am

        you can possibly use agave and substitute some of the milk with it. So 1/2 cup agave and 1/2 cup non dairy milk. I think the result will be quite chewy though as agave tends to get chewy.

        Have you tried my besan halwa? The texture of the halwa will not change much with agave. use 1/3 cup agave in that with 1/2 cup hot water.
        https://www.veganricha.com/2016/10/besan-halwa.html

        Reply
    19. Deepanjali

      October 06, 2016 at 1:31 am

      Hey.. this is brilliant, will try for sure. Can I use coconut milk instead of almond milk?? If I can.. then I past whenever I boil coconut milk it separates please advise

      Reply
      • Richa

        October 27, 2016 at 10:14 am

        coconut milk should work fine. The milk is blended up with cashews so it thickens well so it will not separate.

        Reply
    20. sam

      July 19, 2016 at 8:14 pm

      hi, how long will this last if not refrigerated b in air tight container? how long will it last in fridge?

      Reply
      • Richa

        July 19, 2016 at 11:32 pm

        any covered container will do. In an open container or plate the fudge will dry out a bit after about a day or 2.

        Reply
    21. Marie-Claire

      November 13, 2015 at 12:23 am

      5 stars
      Hi Richa!

      You really are very clever. I made these and they were a big hit. My kids were very happy to take them to school for snack and then have more when they got home. Thanks for making vegan food, so….yummy tasting and healthy.

      Cheers,
      Marie-Claire

      Reply
      • Richa

        November 13, 2015 at 12:31 am

        Awesome!! I am so happy that everyone loved them!

        Reply
    22. Maha

      November 08, 2015 at 8:49 pm

      4 stars
      What if I can’t find starch? Can it be skipped? Any alternatives?

      Reply
      • Richa

        November 08, 2015 at 9:20 pm

        you can grind the cashews with starch or other flour or just grind by pulsing them in a small blender. all of the cashews might not grind well without the starch/flour. just use the ground part. cashews become pasty really quickly, so keep an eye on them.
        you can also soak the 2.5 tbsp whole cashews in the almond milk for an hour then blend well until the cashews are blended into the milk and proceed. the mixture will thicken slightly faster

        Reply
    23. pragati

      November 08, 2015 at 3:42 am

      Hello Richa! This is such a yum recipe. Normally, there is so much ghee added to besan ladoo or barfi..this method is worth a try..I am not sure about the coconut oil because I have never used it.

      But I am going to give this a shot!

      Reply
      • Richa

        November 08, 2015 at 10:55 am

        Thanks, you can use a different oil or vegan butter. refined coconut oil doesnt taste much like coconut and adds the fat needed in the vegan condensed milk.

        Reply
    24. Jessica Blanchard

      November 06, 2015 at 5:53 am

      I can’t wait to surprise my husband with this recipe. He’s originally from Mumbai, and has slowly come over to my plant-based way of eating. But he still loves Indian sweets. And also Mango kulfi.

      Reply
      • Richa

        November 06, 2015 at 8:37 am

        Awesome! There is a mango kulfi recipe in my book.

        Reply
        • Jessica

          November 11, 2015 at 6:07 am

          I made the burfi for my yoga students last night. An early Diwali treat.
          The recipe was a huge hit. A couple of Indian students said they couldn’t tell the difference.
          Thank you!

          Reply
          • Richa

            November 11, 2015 at 10:07 am

            yay!! Awesome!!

            Reply
    25. Jamie Dedes

      November 06, 2015 at 5:24 am

      Congrats on your nomination at Goodreads. You got my vote. Thanks for sharing all the great vegan – often gluten-free recipes. ????????????????????????????

      Reply
      • Richa

        November 06, 2015 at 8:37 am

        Thanks!!

        Reply
    26. Camille

      November 05, 2015 at 6:34 pm

      What kind of starch are you grinding the cashews with?

      Reply
      • Richa

        November 05, 2015 at 6:50 pm

        any starch of flour will work. about 1-2 tbsp per 1/2 cup of cashews. it helps the cashews grind well without clumping up into cashew butter.

        Reply
    27. Laura

      November 05, 2015 at 3:32 pm

      I love that you made your own condensed milk. Is there any reason you chose to make cashew flour as opposed to using almond flour or all purpose flour?

      Reply
      • Richa

        November 05, 2015 at 3:37 pm

        yes. almond doesnt dissolve into the milk easily or work well as a thickener. Cashew mixes in well, adds some rich volume and thickens. You can use regular flour as a thickener and maybe another 1/2 tbsp oil.

        Reply
    28. Mary

      November 05, 2015 at 3:20 pm

      5 stars
      OMIGOSH You are so brilliant! I love finding uses for chickpea flour <3 Thank you!

      Reply
      • Richa

        November 05, 2015 at 3:29 pm

        lol there is tons of chickpea flour recipes on the blog. I run out of it within weeks!

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa