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    Home » indian sweet

    Vegan 7 Cup Burfi – Chickpea flour and Coconut Fudge

    Published: Oct 18, 2017 · Modified: Jun 5, 2018 by Richa 60 Comments

    Jump to Recipe   Print Recipe

    Vegan 7 Cup Burfi – 6 Ingredient Diwali Sweet with Chickpea flour and Coconut veganized with almond milk and oil. Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option Jump to Recipe    

    Vegan 7 Cup Burfi - Chickpea flour and Coconut Fudge. 7 cup cake veganized with almond milk and oil. 6 Ingredients! Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option | VeganRicha.com

    So here’s the deal. This recipe is called 7 cup Cake/ Burfi. It has a common (non vegan) recipe that uses 7 cup total ingredients..1 cup besan, 1 cup coconut (shredded), 1 cup milk. 1 cup ghee (clarified butter) and 3 cups sugar with a bit of variation here and there in the amounts , added cashews etc. Yes you read that right. I mean, there is no way these things (with vegan subs) together are not going to make a delicious result. 

    Those amounts are way out there for me. I use vegan butter for the vegan version and much less of it and less of the sugar as well. The fudge also works well with organic safflower or other neutral oil. Chickpea flour is roasted with a tbsp of oil,, then the coconut, sugar and milk are mixed in. The mixture is cooked to caramelize the sugar a bit. Cardamom adds the amazing flavor. These burfis are easier than many of the other burfis(I am looking at your mysore pak).

    Try these easy Sweet burfi bars with chickpea flour, cardamom, coconut and love. This week is all about the festive season in the house. Cooking up Indian food, snacks and desserts. It finally feels like Diwali! 

    Vegan 7 Cup Burfi - Diwali Sweet with Chickpea flour and Coconut veganized with almond milk and oil. Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option

    Caution, not a healthy recipe! Indian Sweets are known to use a ton of dairy and mega ton of sugar. I have scaled the sweet down, but it will still be pretty sweet. Indian sweets and desserts are generally not an everyday or every week or even every month affair. They are usually made or served around the festival season. Think of them as treats to be served in small amounts to celebrate and very occasionally.

    Vegan India Sweets and Desserts for Diwali | VeganRicha.com #veganricha #dairyfree #veganindian #glutenfree

    More veganiz-ed Indian Sweets from the blog.


    • Gajar Halwa- Carrot Spoon fudge
    • Carrot Pudding – Gajar Kheer
    • Mango Sheera / Halwa 
    • Mango Burfi – GF Bars
    • Kesar Peda – GF Saffron almond fudge cookies
    • Besan Burfi  – GF Chickpea flour fudge
    • Vermicelli Kheer Pudding – GF option
    • Coconut Ladoo – GF Coconut cardamom balls
    • Gulab Jamuns – Indian style doughnut holes. 

    You can find more Vegan Sweets in my first book like Malai Peda, Rasmalai, Sandesh, Rasgulla, bhapa doi, Mysore Pak, Nan khatai and more!

    Vegan 7 Cup Burfi - Diwali Sweet with Chickpea flour and Coconut veganized with almond milk and oil. Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option

    Depending on the amount and kind of sugar you use and how long you cook the mixture, the burfi bars will range from just slightly chewy at the edges to melt in your mouth shortbread like to slightly more toothsome candy like. I make a haff recipe for 2 of us as that is enough indulgence. To make more just double the ingredients. 

    Darn these are so good! HAPPY DIWALI!

    Vegan 7 Cup Burfi - Diwali Sweet with Chickpea flour and Coconut veganized with almond milk and oil. Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option

    Print Recipe
    5 from 7 votes

    Vegan 7 Cup Burfi - Chickpea flour & Coconut Fudge Bars

    Vegan 7 Cup Burfi - Diwali Sweet with Chickpea flour and Coconut veganized with almond milk and oil. 6 Ingredients. Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option. Makes 12 to 14 small bars
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Gluten-free, Indian, Vegan
    Keyword: besan burfi, diwali, indian festival sweet
    Servings: 4
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (60 g) chickpea flour (garbanzo bean flour) or besan (brown chickpea flour)
    • 1.5 tbsp vegan butter or oil
    • 1/2 cup (40 g) coconut shreds (small shreds)
    • 3/4 cup (150 g) raw unrefined sugar
    • a good pinch of salt
    • 1/2 cup (125 ml) almond milk , or use soy milk for nutfree
    • 1/2 tsp (0.5 tsp) cardamom powder
    • 1 to 2 tbsp vegan butter or oil

    Instructions

    • Line a loaf pan with parchment or grease and set aside. Add the chickpea flour and vegan butter or oil to a skillet over medium heat. Roast for 3 to 5 minutes. Stir occasionally. 
    • Add sugar,salt and coconut and mix in for a few seconds. Add almond milk and mix in. Bring to a boil and continue to cook for 3 minutes. Stir occasionally.
    • Add 1 tbsp vegan butter or oil and mix in. Continue to cook until the mixture starts to leave the edges and gets porous and bubble. This will take anywhere from 12 to 18 minutes. If using oil, add another good pinch of salt and mix in. At the 7 minute mark, you can add i n another tbsp of oil. (The cooking time can be more depending on the stove, pan, moisture content of the sugar etc. Check the mixture by taking a little bit in a spoon, cool for 10-15 seconds and check the consistency. It should be a somewhere between slightly chewy and fudge like. Too chewy means it needs more cooking time).   
    • Fold in cardamom. Pour in a parchment lined or greased pan or just a large parchment paper. Even it out. Let it cool for 10 minutes, then slice. Cool for another 15 minutes before serving. The burfi keeps setting as it cools, so even if some of the edges are chewy rather than shortbread like, they will set to that texture after an hour or so.
    • Store in a container on the counter once completely cool.

    Notes

    For variation: Add a 1/4 cup coarsely ground nuts along with coconut. Use a combination of flours like wheat and chickpea flour

    Vegan 7 Cup Burfi - Diwali Sweet with Chickpea flour and Coconut veganized with almond milk and oil. Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option

    Oh hey, its also my birthday! So double celebration today.  

    Vegan 7 Cup Burfi - Diwali Sweet with Chickpea flour and Coconut veganized with almond milk and oil. Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option

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    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

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    1. Meri Schroeder

      June 08, 2022 at 9:52 am

      5 stars
      I’ve never heard of this wonderful treat and was in search of recipes using chickpea flour. I decided to try this when this popped up on my search. I’m not sure if mine came out exactly as intended, but it has such a light/delicious taste. Mine don’t look as thick as those that are pictured. I am totally out of coconut flakes, but reading through the comments, it looked like someone else used chopped cashews, so I decided to try those. It was amazing!

      Reply
      • Vegan Richa Support

        June 09, 2022 at 3:27 pm

        Perfect – as long as. it tastes good. and practice makes perfect

        Reply
    2. Pranali

      November 06, 2021 at 4:40 am

      can we use maple syrup

      Reply
      • Vegan Richa Support

        November 08, 2021 at 11:41 am

        not in this recipe.

        Reply
      • Richa

        November 08, 2021 at 12:18 pm

        Nope it won’t set

        Reply
    3. Pranali

      November 06, 2021 at 4:39 am

      Ingredients
      1/2 cup (60 g) chickpea flour (garbanzo bean flour) or besan (brown chickpea flour)
      1.5 tbsp vegan butter or oil
      1/2 cup (40 g) coconut shreds (small shreds)
      3/4 cup (150 g) raw unrefined sugar
      a good pinch of salt
      1/2 cup (125 ml) almond milk , or use soy milk for nutfree
      1/2 tsp (0.5 tsp) cardamom powder
      1 to 2 tbsp vegan butter or oil

      Above- there is twice mention of oil.
      1.5 tbsp vegan butter or oil
      1 to 2 tbsp vegan butter or oil

      How much exactly to take

      Reply
      • Richa

        November 08, 2021 at 12:18 pm

        It’s added in order. See instructions. 1.5 tbsp is added during roasting and then another 1 tbsp is added later. If your mixture is drier then you might need another tbsp, hence the 1-2 tbsp for that step.

        Reply
    4. Richa

      November 05, 2021 at 5:07 pm

      If I don’t have vegan milk, what can I use ?

      Reply
      • Richa

        November 05, 2021 at 9:38 pm

        Use water

        Reply
        • Richa

          November 08, 2021 at 9:44 am

          Thank you !! Going to try today

          Reply
    5. Sheetu

      November 04, 2021 at 12:22 pm

      5 stars
      Thank you so much for this wonderful recipe. I am so grateful for a gluten-free vegan dessert this Diwali. Happy Diwali to you and your family.

      Reply
      • Vegan Richa Support

        November 05, 2021 at 1:43 pm

        thank YOU! happy Diwali to you as well

        Reply
    6. Lish Olson

      October 27, 2021 at 7:44 am

      Hi! I don’t quite have 1/2c coconut shreds, and I’m curious if you think I could use some coconut flour as a substitute?

      Thanks! 🙂

      Reply
      • Vegan Richa Support

        October 29, 2021 at 12:21 pm

        that would be ok – as long as have half or mostly shreds

        Reply
    7. Kanika

      July 28, 2020 at 5:47 am

      Hello ,Can i reduce the sugar in recipe?

      Reply
      • Vegan Richa Support

        July 28, 2020 at 7:51 pm

        sure. you can go down to 1/2 cup

        Reply
    8. Marina Dance

      May 11, 2020 at 8:25 am

      Hi Richa. How long do they last on the counter in a tub for? Thanks

      Reply
      • Vegan Richa Support

        May 11, 2020 at 1:31 pm

        best enjoyed within 3-4 days depending on how hot/cold your kitchen is. will keep longer in the fridge if you need up to 1 week.

        Reply
    9. Veena

      January 19, 2020 at 9:46 pm

      I used 1 cup of sesame oil to replace ghee in authentic recipe. My burfi dint set well and is is kinda soft. Is it because of more oil or it needs more cooking. I took it off the stove when it starting leaving the sides and came all together.
      Thanks

      Reply
      • Richa

        January 20, 2020 at 2:33 pm

        it might bethe sesame oil. you probably need less or it or a combination of oils

        Reply
    10. D

      October 27, 2019 at 10:23 am

      Hi Richa – please could you correct the quantities – they don’t look right. 1/2 cup is 60 g, 1/2 cup is 40g and 3/4 cup is 150g?

      Reply
      • Richa

        October 28, 2019 at 11:55 am

        Different ingredients weigh different. Sugar is heavier than flour.

        Reply
    11. Sunita Nair

      October 25, 2019 at 6:43 am

      5 stars
      Thank you ever so much, Richa! You’ve certainly brightened my Diwali with this easy and flavourful recipe. I used a thick coconut milk, being in India, and it turned out fudgy and delightful.
      Happy Diwali, and a belated happy birthday to you!

      Reply
      • Richa

        October 25, 2019 at 10:41 am

        Awesome!!

        Reply
    12. Asha Ganesan

      October 24, 2019 at 11:07 am

      5 stars
      Can I use store bought almond milk (Silk) etc in this recipe?

      Reply
      • Richa

        October 24, 2019 at 11:38 am

        yes!

        Reply
    13. Kirthika Kameswaran

      October 21, 2019 at 10:39 pm

      Hello Richa
      I used 3 cups of sugar
      1 cup almond milk
      1 cup almond butter
      1 cup coconut
      1 cup besan

      It did not came as cakr. Why is that?

      Reply
      • Richa

        October 21, 2019 at 11:12 pm

        Almond butter is not a good substitute for oil or butter.They are very different. Almond butter is just blended almonds and it will thicken and start to burn.
        Use oil or vegan butter instead of the 1 cup almond butter

        Reply
        • kiru

          October 22, 2019 at 5:38 am

          Thanks! the only issue with vegan earth balance is , its too salty.
          I am trying to find a replacer that will really make this as a cake. After my daughter went vegan and she loves sweets, im trying to see if I can be successful in only making vegan sweets. This time im determined. im planning to try all from ur blog.

          Thanks,
          kiru

          Reply
          • Richa

            October 22, 2019 at 10:43 am

            use plain oil then and add a pinch of salt.

            Reply
    14. Rehna

      October 03, 2019 at 3:11 am

      Is it ok using fresh coconut or desicated coconut?? And can I use coconut sugar instead of refined or unrefined sugar?

      Reply
      • Richa

        October 03, 2019 at 10:39 am

        yes, the fresh coconut will add a few more mins to cooking time thats all

        Reply
    15. Kmarie

      September 02, 2019 at 6:17 am

      Can I use cinnamon instead of cardamom

      Reply
      • Richa

        September 02, 2019 at 2:33 pm

        Yes, use 1/4 tsp

        Reply
    16. Keren

      August 20, 2019 at 5:51 am

      5 stars
      I love it. I’ve made it a few days ago, cut back on the sweetner since I’m used to very mild sweetness, cut is small and it as rich snack, especially after or before workout. Lovely.

      Reply
      • Richa

        August 20, 2019 at 10:33 am

        awesome!

        Reply
    17. ArikaSTS

      June 05, 2019 at 2:10 am

      Bonjour..:-) This recipe’s sort of a healthy, vegan mock-up of mohanthal….and it’s absolutely fantastic! I substituted the coconut shreds with powdered, crumbly, grainy cashew and it took the sweet to a whole new level! As for the milk, I used a combination of almond and cashew milk, not to mention the heaps of saffron, vanilla and cardamom I infused the latter with. It worked wonderfully, just wonderful. And of course, after it was all set and done, I topped it with a generous scoop of chopped pistachios, a bit more than a pinch of sea salt and even more cardamom. C’est magnifique, I tell you, c’est magnifique. Merci et au revoir..:-)

      Reply
    18. Steph

      February 15, 2019 at 8:27 am

      Hi Richa, I had a couple struggles with this recipe.
      The first you can’t do anything about…I couldn’t stop eating the dough!
      But maybe you can give me some tips on the rest. My dough quickly turned crumbly, it never became one real dough and consequently the individual crumbs browned. My only sbs were to cut down the sugar a bit and to use oat milk…do you think that may have caused problems?

      Thanks
      Stephanie

      Reply
      • Richa

        February 15, 2019 at 9:38 am

        did the mixture become a thick batter at any point and then get crumbly?
        it seems like the moisture evaporated sooner and the sugar crystallized.

        Reply
        • Steph

          February 15, 2019 at 12:04 pm

          Yes! I think that may have been it! Do you think it’s because of the oat milk? If so will that apply to the ladoo,too, for example.

          Reply
    19. Vegan Sweta

      December 10, 2018 at 8:46 am

      I made it and it turned out great! I would definitely recommend it.

      I tripled the recipe. It took longer to cook than what was mentioned, probably because of the tripling. Note for others making this, my batch did not start “to leave the edges” at any point.

      Thanks Richa!

      Reply
      • Richa

        December 10, 2018 at 11:14 am

        awesome! i think with the tripling, it probably doesnt leave the edges easily. also depends on the pan. But as soon as it is getting stiff while stirring, it should be close to the point where the burfi will set.

        Reply
    20. Valery

      October 12, 2018 at 9:22 am

      Hello,

      I have tried twice, and even though the taste is amazing, I don’t seem to be able to get bars that hold. The mixture stay way to soft (more like a pudding). What do I do wrong?
      Thanks,
      Valery

      Reply
      • Richa

        October 12, 2018 at 1:11 pm

        cook it longer. the moisture content determines the state. There is different amounts ofmoisture in different sugars, the pana nd stove also matter. so just cook longer till it feels like the misture at the edges is setting and hardening easily.

        Reply
    21. Helen

      August 29, 2018 at 7:28 am

      Are coconut shreds dried, like dessicated coconut, or fresh? If fresh, can I “rehydrate” the dried coconut shreds? 😛

      Reply
      • Richa

        August 29, 2018 at 10:03 am

        i use dried. you can use either. They will rehydrate anyway during cooking

        Reply
        • Helen

          August 30, 2018 at 7:42 am

          Yay! Thank you!

          Reply
    22. Marlena

      May 19, 2018 at 9:10 am

      Thank you Richa! This is delicious!! And finally I know what to do with the chickpea flour I bought few months ago. I used coconut sugar and coconut flour and added almonds and raisins. Yummy!

      Reply
    23. Shantan

      February 11, 2018 at 3:24 pm

      Hi Richa,

      Is it okay to replace the vegan butter and vegan milk with dairy alternative?

      Reply
      • Richa

        February 11, 2018 at 6:34 pm

        Nope.

        I make vegan versions of foods to show that you dont need dairy to get the same result. Dairy is a result of torture and death of millions of baby calves and mothers, uses up huge land and water resources, is one of the largest producers of green house gasses, and is also environmentally unsustainable.

        Reply
        • Satin

          November 10, 2020 at 9:19 am

          Well said Richa. Compassion for all 🙏🏼

          Reply
    24. kari

      February 07, 2018 at 9:10 pm

      When you say loaf pan do you mean a bread loaf pan?

      Reply
      • Richa

        February 08, 2018 at 9:56 am

        yes.

        Reply
    25. Lauren

      November 06, 2017 at 12:49 pm

      5 stars
      My husband is Punjabi and it makes me feel so good when I cook your recipes and he loves them! The Indian cooking he grew up with and the vegan cooking I grew up with…your recipes fit right into our home. Thank you Richa!

      Reply
      • Richa

        November 06, 2017 at 1:33 pm

        yay! awesome!

        Reply
    26. Emily

      October 24, 2017 at 10:34 am

      5 stars
      Made these the other day. They are intricate and so tasty!

      Reply
    27. Cassie Autumn Tran

      October 23, 2017 at 9:17 am

      OMG, this is such a wonderful dessert! I bet that I would eat all twelve bars, hahaha!

      Reply
      • Richa

        October 23, 2017 at 4:10 pm

        i do that too! 🙂

        Reply
    28. Denise

      October 21, 2017 at 12:47 am

      Richa, hope you had a very Happy Birthday !! Your new cookbook arrived last week and it looks wonderful. First 2 recipes I tried were delicious.

      Reply
      • Richa

        October 23, 2017 at 4:10 pm

        Thank you Denise! So glad the recipes turned out well!

        Reply

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