Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars. Creamy Cardamom Fudge. Dairy-free Burfi For Indian Festivals. Vegan Gluten-free Soy-free Recipe. 8 Ingredients! Jump to Recipe
Every year around the festival season, memories of celebrations make their presence felt. I can’t travel that far anymore but I can celebrate with family and friends here, and enjoy all the amazing food and desserts.
Dairy is a heavily used ingredient esp in Indian desserts that are often made or bought for the festivals. So I try veganize a few of them every so often. I developed this recipe after tasting a nut based cultured cheese(Macadamia cashew Camembert) from Vromage sometime back. The cheese reminded me of the texture of Burfis like Kalakand and Malai Burfi. The slight tang, the dense rich flavor, minus the sugar. Being able to Veganize Indian desserts is always exciting. Its like being able to eat that favorite family cake or pie again after many years! Lets get to this homemade vegan burfi.
There are 2 ways to make this Malai Burfi. Use almond based vegan cream cheese. I use kite hill cream cheese for this quick burfi. Or You can make your own almond cheese with peeled soaked almonds, a dash of salt, a touch of probiotic powder. Blend with just a bit of water, wrap in a cheesecloth and let it sit to drain on the counter and just about start to ferment for a few hours and use it. You want to use the cream cheese while very fresh with a light fermented flavor. The cream cheese will keep on fermenting with time and getting tangier which will alter the flavor of this Burfi Fudge. Most other non dairy cheeses might not work in this recipe.
This is a very simple recipe and it is so close to the dairy burfi, you will be surprised. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. Indian sweets and desserts are generally served in small portions on occasion. You can reduce the sugar if you wish. This burfi also has a specific traditional flavor and texture. You can play around with the ingredients to make a creamy cardamom fudge to preference if you are not trying to stick to it.
More Indian Desserts options from the blog
- Gajar Halwa- Carrot Spoon fudge GF.
- Mango Sheera / Halwa
- Mango Burfi – GF Bars
- Kesar Peda – GF Saffron almond fudge cookies
- 7 Cup Burfi – Chickpea flour coconut Fudge. GF
- Vermicelli Kheer Pudding – GF option
- More Indian Sweets like Gulab jamun, Kaju Katli,Laddoos.
There are also more vegan Indian desserts (sandesh, Rasmalai!) in Indian Kitchen book.
This burfi is a soft moist fudgy bar with a burst of texture and flavor. Garnish with whatever you like and make a double batch for Rakhee or Indian Independence day. If you make this Burfi, let me know how it turned out.
Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
Ingredients
- 6 tbsp vegan cream cheese ,kite hill plain almond works best, as fresh as possible (see note to make your own)
- 2.5 tbsp vegan butter
- 9 to 11 tbsp sugar (fine sugar) (Indian desserts are sweet. Use a tbsp or so less for less sweet)
- 1/2 cup (0.5 cup) + 1 to 2 tbsp almond flour (blanched no skin works best)
- 1 tbsp coconut flour . optional , add more almond flour if needed
- 1/2 tsp (0.5 tsp) ground cardamom
- seeds from 1 cardamom pod , crushed lightly or chopped
- 1/8 tsp (0.13 tsp) salt
- raw pistachio or almond slivers for garnish
Instructions
- Mix & Whip the cream cheese and vegan butter with a spoon, until well mixed and slightly fluffy. Add sugar and whip again.
- Add the 1/2 cup almond flour, coconut flour, cardamom, salt and mix well. Let the mixture sit for a few minutes to thicken before adding more almond flour. You want it to be just about stiff. Taste and adjust sweetness and cardamom. At this point try to not eat all of it.
- Chill for 5-10 mins, then spread the mixture on parchment. Using another parchment paper on top, even it out and make into a 1/4 inch thick rectangle.
- Chill again for 15 mins, slice and separate slices a bit. Press chopped pistachios on the slices.
- Bake at 275 degrees F for 8 to 10 mins. Let cool, then chill for another hour before serving. Store refrigerated for upto 3 days.
VR says
August 14, 2018 at 10:32 amThis looks delicious! Since going vegan I really do miss Indian sweets, I cannot wait to try this recipe out! Thank you 🙂
Richa says
August 14, 2018 at 10:51 amYes me too. Some sweets are super tricky to get just the right texture and flavor. just like some dairy cheeses!
Sherry says
August 14, 2018 at 7:39 pmOh this looks amazing! Will try it this weekend. I make your vegan kalakand all the time. I adore cardamom flavored desserts!
Richa says
August 14, 2018 at 8:07 pmawesome! thanks!
Savi says
August 15, 2018 at 6:39 amgreat recipe…cannot wait to try…any recommendations on which brand probiotic to use and where to buy them?
Richa says
August 15, 2018 at 11:53 amI’ve used Now brand and pb8 brand for yogurt before, they willwork here too
Ahmed says
August 18, 2018 at 7:39 amThis looks so delicious and can’t wait to try and give u the feedback!
Pam says
August 27, 2018 at 5:21 pmI loved these and they were so easy! The hardest part was tracking the Kite Hill down with a trip to Whole Foods. I think I tried a previous recipe for something similar on your site that was a lot harder to get right. This recipe turned out perfectly!
Richa says
August 27, 2018 at 5:55 pmawesome!! Yes kite hill works perfectly in these. Indian sweets are like vegan cheese, sometimes they get tricky and hard to get the right texture and flavor since i am trying to keep them close to authentic.
Dyami Jasdanwala says
September 3, 2018 at 1:50 pmIndian dinner night at home today so making some dessert and this worked perfectly! Super simple and so tasty.
Richa says
September 3, 2018 at 3:57 pmawesome!!
Suryakant Bajpai says
October 10, 2018 at 11:53 pmHi Richa …very keen to try this one , got the ingredients – the vegan cream cheese I got is soy and coconut based not almond based as you have used in your recipe. Its called creamy sheese. do you think it will work?
Richa says
October 18, 2018 at 4:14 pmoops just found this comment in spam. it might workw. if its too tangy,try with half the amount and see.
Vinisha says
October 16, 2018 at 12:54 pmHi great recipe ! But is there any substitute for vegan butter as its not avaialable here .
Also , can I use extra coconut flour since i do not have almond flour ?
Great help ! Thanks.
Richa says
October 16, 2018 at 1:44 pmuse refined coconut oil instead of the butter.
you can make your own flour. If you have peeled almonds, then just put them in a blender with 1 tbsp cornstarch and blend and pulse until they are a fine meal like consistency. coconut flour can add a very earthy flavor, so i wouldnt use all coconut flour.
Vinisha says
October 16, 2018 at 12:57 pmCan i use cashew butter instead of vegan butter and maple syrup instead of Sugar since i need to make it sugar free ? Please help me with the quantities .
Thank you !
Richa says
October 16, 2018 at 1:45 pmit wont work with maple syrup. you can use cashew butter.
maple syrup is also sugar.
Toby says
November 8, 2018 at 2:53 amIt is work Diwali tomorrow and I made this one with Sheese cream cheese without reading the part “Most other non dairy cheeses might not work in this recipe. ”
Sigh. I might serve them in spoons lol
Richa says
November 8, 2018 at 9:54 amCall it spoon fudge 🙂 Or you can roll it into balls (grease your hands before rolling) then roll into shredded coconut so they dont stick.
Anita Ramani says
November 10, 2019 at 6:55 pmThese were great! Some of them were too soft–so I took the suggestion of rolling them into balls and that worked nicely! Will definitely keep this recipe in my files!
Richa says
November 10, 2019 at 9:46 pmawesome!
H says
March 4, 2020 at 1:29 amHi, can this work with maida flour since it’s to be baked?
Richa says
March 7, 2020 at 6:13 pmno, it will not work.