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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 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
it might bethe sesame oil. you probably need less or it or a combination of oils
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?
Different ingredients weigh different. Sugar is heavier than flour.
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!
Awesome!!
Can I use store bought almond milk (Silk) etc in this recipe?
yes!
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?
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
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
use plain oil then and add a pinch of salt.
Is it ok using fresh coconut or desicated coconut?? And can I use coconut sugar instead of refined or unrefined sugar?
yes, the fresh coconut will add a few more mins to cooking time thats all
Can I use cinnamon instead of cardamom
Yes, use 1/4 tsp
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.
awesome!
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..:-)
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
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.
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.