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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
Ingredients
- 1/2 cup raw cashews, soaked in hot water for at least 20 minutes
- 1/3 cup water
- 3 tablespoons vegan cream cheese
- 7 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon coconut flour, or use 2 teaspoons all-purpose flour
- 1 teaspoon oil or vegan butter, omit for oil-free
- 5 tablespoons fine almond flour
- seeds from 2 cardamom pods, crushed coarsely
- 1/4 teaspoon ground cardamom
- shredded coconut, chopped pistachios, or other toppings of choice, optional
Instructions
- Drain the soaked cashews, and blend them with the water for a minute. Add the vegan cream cheese, sugar, salt, and coconut flour, then blend again until smooth.
- Transfer the mixture to a skillet. Use 2 tablespoons water to rinse out the blender, and add that to the skillet, as well, along with the vegan butter. Cook over medium-low heat for 6 to 8 minutes, stirring occasionally. The mixture will get lumpy then thicken evenly
- Mix in the almond flour and cardamom, then continue to cook for another 10 minutes, or until the mixture pulls away from the sides and bottom of the pan.
- Cool, then chill for an hour before shaping into 12 balls. Coat in shredded coconut or top with chopped pistachios or other decoration if you wish. Serve chilled.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tasty! 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.
maybe 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
I 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.
You 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.
All valid points Richa! I should add that they were a hit.
i am glad you all loved them!
These sound so good! Would they still turn out okay without oil or butter? Any suggestions for a substitute, or just omit?
yes just omit
If 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
never would have thought of cardamom to be a sweet spice, but it goes perfectly with this recipe!
Wow, 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!
Everything looked exactly like your pics… but I couldn’t roll ladoo.. did it go too dry?
Were 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.
Happy Diwali, Richa! Cardamom is so delicious. I’ve never tried saffron in a dessert/cookie/truffle but am definitely thinking about it now!
Happy Diwali to you Richa.
These look delicious
thank you Sue!
Looks 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 ?
neutral flavor oil will work best.
yes icing sugar