Vegan Malai Ladoo. Sweet Fudge balls that are flavored with cardamom. Festive Indian Sweet. Dairy-free Ladoo. Vegan Glutenfree Soyfree Recipe. Can be oilfree. Jump to Recipe
Happy Diwali to all who are celebrating! Another year, another festival, another vegan-ized Indian Dessert.
Malai Ladoo (direct translation- cream balls) are generally made with heavy cream and some milk powder or milk solids, cooked with sugar to thicken and then shaped. I use cashew cream and almond flour to get a similar flavor and texture. These Fudgy balls are somewhat like my Malai Burfi bars, but smoother and more melt in the mouth. Burfi are hardy to handle them as bars. While malai ladoo balls are softer and fudgier.
Malai ladoo are known for their creamy texture. These balls use cashews, almond flour, coconut flour, vegan cream cheese and cardamom. Few ingredients and ready within 20 mins. Surprise everyone with these non dairy treats! Use saffron or other flavors for variation.
More Diwali Sweets and Savories 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.
Savory Snacks and Meals:
- Potato Rice Crackers. GF
- Potato Quinoa Patties.
- Butter Tofu – Tofu in tomato Cream Sauce GF
- Coconut Korma GF
These are difficult to make without the nuts. Try my besan ladoo from Indian kitchen book instead for a nutfree ladoo.
If you make these, do let me know in the comments and rate the recipe! 
Vegan Malai Ladoo - Cardamom Fudge Balls
Ingredients
- 1/2 cup (64.5 g) raw cashews
- 1/3 cup (83.33 ml) water
- 3 tbsp vegan cream cheese (I use kite hill almond). See notes for subs
- 3 tbsp sugar (cane, coconut or other, or use maple syrup
- 1/4 tsp (0.25 tsp) salt
- 4 tbsp fine almond flour
- 1 tbsp coconut flour
- 4 tbsp vegan powdered sugar
- seeds from 2 cardamom pods ,crushed coarsely
- 1/8 tsp (0.13 tsp) ground cardamom
- 1 tsp oil or vegan butter , omit for oilfree
Instructions
- Soak the cashews for atleast an hour.
- Drain and blend with 1/3 cup water until smooth. Add the cream cheese, sugar and salt and blend again until smooth.
- Transfer to a skillet. Use 2 tbsp water to rinse out the blender and add to the skillet. Cook over medium low heat for 10 mins, stir occasionally. The mixture will get lumpy then evenly thicken.
- Add the flours, sugar and mix in. Continue to cook for another 10 mins.
- Fold in the cardamom and oil and continue to cook until the mixture starts to leave the pan (see pic above).
- Cool, then chill for an hour before shaping into balls. Coat in shredded coconut if you wish. Serve chilled.
- Refrigerate for upto 4 days and freeze for upto a month.
Notes
Nutrition
el Deco says
November 7, 2018 at 11:55 pmLooks tasty. Couple of questions. The oil – is it best to use a non strong flavor like peanut oil ? Or will EVOO be ok ?
Also I’m guessing powdered sugar is icing sugar to us folk in Europe ?
Richa says
November 8, 2018 at 9:52 amneutral flavor oil will work best.
yes icing sugar
Sue says
November 8, 2018 at 7:13 amHappy Diwali to you Richa.
These look delicious
Richa says
November 8, 2018 at 9:55 amthank you Sue!
Lisa Viger is Planted365 says
November 9, 2018 at 1:00 pmHappy Diwali, Richa! Cardamom is so delicious. I’ve never tried saffron in a dessert/cookie/truffle but am definitely thinking about it now!
Sasha Jamison says
November 10, 2018 at 1:12 amEverything looked exactly like your pics… but I couldn’t roll ladoo.. did it go too dry?
Richa says
November 10, 2018 at 8:44 pmWere the balls too sticky or too dry while rolling? If sticky, then you can add little more almond flour and refrigerate for longer. Or if the mixture wasnt sticking together then you may want to press it well while shaping.
Cassie Autumn Tran says
November 13, 2018 at 8:37 amWow, these fudge balls look so unique! I have never had maial ladoo before, but it makes me think of some kind of cheesy yogurt dessert. I could be wrong, but from the ingredients, that’s just the impression I receive. Regardless of what they are, this plant-based take on them probably tastes spectacular! I love anything creamy and loaded with spices. Plus they’re bite-sized, so they would be really fun to eat!
Bella Marin says
November 19, 2018 at 1:17 pmnever would have thought of cardamom to be a sweet spice, but it goes perfectly with this recipe!
Bryan says
December 5, 2018 at 6:14 pmIf I make this, would I be a bad person if I don’t share with my wife? I feel like I’d want to devour these all by myself haha
Danielle says
January 21, 2019 at 8:17 pmThese sound so good! Would they still turn out okay without oil or butter? Any suggestions for a substitute, or just omit?
Richa says
January 22, 2019 at 9:18 amyes just omit
RG says
January 25, 2019 at 1:21 pmI made these today and have to say they are very labour intensive for just 12 small ladoos. Return on time investment wasn’t there so I doubt I’ll make them again.
Richa says
January 25, 2019 at 4:18 pmYou can double the recipe. Just double everything. You might need a tbsp or so more dry ingredients. I usually make small amounts as the me and fam has been eating less and less sweet and i hate to waste food. You could triple and freeze for later too.
Rita says
January 27, 2019 at 11:06 amAll valid points Richa! I should add that they were a hit.
Richa says
January 27, 2019 at 11:17 ami am glad you all loved them!
Karl says
April 18, 2019 at 7:33 amTasty! I doubled the recipe, and they were very sticky still after an hour in the fridge so I put them in the freezer for longer. I just saw your comment above about adding a tablespoon more flour—would you add a tablespoon of both, or just total?
Also, when freezing them, how hard should they get? They seem still rather soft after being in there overnight.
Richa says
April 18, 2019 at 8:47 ammaybe theres extra moisture in the cream cheese. just add more of both flours. malai ladoos are soft and fudgy, if they are too sticky then you can roll them in coconut so they arenot sticky
Sheena says
September 21, 2019 at 6:20 amHi there, am preparing for my first vegan Diwali, and was wondering if you have to add the salt, as normally when I fast I do not consume any salt in my cakes or food.
Thanks
Richa says
September 21, 2019 at 11:04 amyou can omit it. milk and milk products have a saltier flavor by default, so i add salt to match that, but you can omit it.
Bronni says
October 23, 2019 at 2:34 pmHello Richa
May the Almond Flour be Almond Meal instead?
Richa says
October 23, 2019 at 10:24 pmyes!
Bronni says
October 23, 2019 at 10:42 pmThank you kindly. I’m actually printing out some of your recipes now, to place in my recipe folder.
I’ve been vegan for nearly 15 years, and your website is one of the best I’ve seen.
There is an extraordinary variety.Thank you again Richa!
Bronni says
December 15, 2019 at 10:24 pmHello Richa,
I’d like to make these for Christmas.
Could you use coconut yoghurt?
Thanks so much.😊
Richa says
December 15, 2019 at 10:38 pmyes
Bronni says
December 15, 2019 at 10:57 pmGreat!😊
Kelly says
November 9, 2020 at 7:01 pmAny suggestions for mixture sticking to the pan? Tried greasing with coconut oil for second go around and ran into same issues! Thanks!
Richa says
November 9, 2020 at 8:33 pmIt’s the pan. You need a good non stick pan. You can bake it instead. Pour the mixture into a parchment lined loaf pan and bake at 300°F for 25 minutes or until the top is starting to dry a little bit. Let it cool to warm to handle and scoop the mixture and roll into balls