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
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!
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.
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!
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 - Chickpea flour & Coconut Fudge Bars
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
Oh hey, its also my birthday! So double celebration today.
Denise says
October 21, 2017 at 12:47 amRicha, hope you had a very Happy Birthday !! Your new cookbook arrived last week and it looks wonderful. First 2 recipes I tried were delicious.
Richa says
October 23, 2017 at 4:10 pmThank you Denise! So glad the recipes turned out well!
Cassie Autumn Tran says
October 23, 2017 at 9:17 amOMG, this is such a wonderful dessert! I bet that I would eat all twelve bars, hahaha!
Richa says
October 23, 2017 at 4:10 pmi do that too! 🙂
Emily says
October 24, 2017 at 10:34 amMade these the other day. They are intricate and so tasty!
Lauren says
November 6, 2017 at 12:49 pmMy 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!
Richa says
November 6, 2017 at 1:33 pmyay! awesome!
kari says
February 7, 2018 at 9:10 pmWhen you say loaf pan do you mean a bread loaf pan?
Richa says
February 8, 2018 at 9:56 amyes.
Shantan says
February 11, 2018 at 3:24 pmHi Richa,
Is it okay to replace the vegan butter and vegan milk with dairy alternative?
Richa says
February 11, 2018 at 6:34 pmNope.
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.
Helen says
August 29, 2018 at 7:28 amAre coconut shreds dried, like dessicated coconut, or fresh? If fresh, can I “rehydrate” the dried coconut shreds? 😛
Richa says
August 29, 2018 at 10:03 ami use dried. you can use either. They will rehydrate anyway during cooking
Helen says
August 30, 2018 at 7:42 amYay! Thank you!
Valery says
October 12, 2018 at 9:22 amHello,
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
Richa says
October 12, 2018 at 1:11 pmcook 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.
Vegan Sweta says
December 10, 2018 at 8:46 amI 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!
Richa says
December 10, 2018 at 11:14 amawesome! 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.
Steph says
February 15, 2019 at 8:27 amHi 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
Richa says
February 15, 2019 at 9:38 amdid the mixture become a thick batter at any point and then get crumbly?
it seems like the moisture evaporated sooner and the sugar crystallized.
Steph says
February 15, 2019 at 12:04 pmYes! 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.
ArikaSTS says
June 5, 2019 at 2:10 amBonjour..:-) 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..:-)
Keren says
August 20, 2019 at 5:51 amI 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.
Richa says
August 20, 2019 at 10:33 amawesome!
Kmarie says
September 2, 2019 at 6:17 amCan I use cinnamon instead of cardamom
Richa says
September 2, 2019 at 2:33 pmYes, use 1/4 tsp
Rehna says
October 3, 2019 at 3:11 amIs it ok using fresh coconut or desicated coconut?? And can I use coconut sugar instead of refined or unrefined sugar?
Richa says
October 3, 2019 at 10:39 amyes, the fresh coconut will add a few more mins to cooking time thats all
Kirthika Kameswaran says
October 21, 2019 at 10:39 pmHello 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?
Richa says
October 21, 2019 at 11:12 pmAlmond 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
kiru says
October 22, 2019 at 5:38 amThanks! 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
Richa says
October 22, 2019 at 10:43 amuse plain oil then and add a pinch of salt.
Asha Ganesan says
October 24, 2019 at 11:07 amCan I use store bought almond milk (Silk) etc in this recipe?
Richa says
October 24, 2019 at 11:38 amyes!
Sunita Nair says
October 25, 2019 at 6:43 amThank 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!
Richa says
October 25, 2019 at 10:41 amAwesome!!
D says
October 27, 2019 at 10:23 amHi 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?
Richa says
October 28, 2019 at 11:55 amDifferent ingredients weigh different. Sugar is heavier than flour.
Veena says
January 19, 2020 at 9:46 pmI 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
Richa says
January 20, 2020 at 2:33 pmit might bethe sesame oil. you probably need less or it or a combination of oils