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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 chickpea flour (garbanzo bean flour) or besan (brown chickpea flour)
- 1.5 tbsp vegan butter or oil
- 1/2 cup coconut shreds (small shreds)
- 3/4 cup raw unrefined sugar
- a good pinch of salt
- 1/2 cup almond milk, , or use soy milk for nutfree
- 1/2 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.
I love this recipe! I’ve made it several times, and I always double it now because it’s sooo good. I tend to reduce the sugar amount as I like less sweetness than most. I’ve tried it with multiple substitutions based on whatever I had on hand (pea protein milk instead of almond, coconut flour instead of shreds, coconut sugar and/or maple syrup, cinnamon instead of cardamom) and while the texture differs slightly, it’s still delicious every time!
So glad you liked it!
Hi Richa,
Would it be alright if I used coconut sugar? Would it still become porous at the melting stage?
Thanks.
Shamani
It mostly will be more chewy than porous as coconut sugar has more moisture
This looks amazing! Question: when you say coconut shreds, do you mean fresh, frozen, or desiccated?
Dessicated or fresh or frozen will all work. Depending on the coconut, the cook time will vary. I’ll update it.