Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars

5 from 15 votes

Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars

Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars. Dairy free Burfi For Indian Festivals. Creamy Cardamom Fudge. Vegan Gluten-free Soy-free Recipe. Just 8 ingredients. Make 16 small bars

Prep Time5

Cook Time10

Chill time30

Total Time40

Course: Dessert

Cuisine: Gluten-free, Indian, Vegan

Keyword: malai burfi, milk cake, vegan kalakand, vegan milk cake

Servings:

Author: Vegan Richa

Ingredients

6 tbsp vegan cream cheese ,kite hill plain almond works best, as fresh as possible (see note to make your own), or use 4 tbsp cream cheese and 1 tbsp non dairy cream
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 + 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 ground cardamom
seeds from 1 cardamom pod , crushed lightly or chopped
1/8 tsp salt
raw pistachio or almond slivers for garnish

US Customary - Metric

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.

Notes

Almond Cream Cheese: Soak 3/4 cup almonds overnight. Peel and blend with a dash of salt, 1/8 tsp probiotic powder. Blend with just a bit of water in a high speed blender until creamy. Wrap in double cheesecloth and let it sit to drain on the counter for a few hours. The cheese should just about start to ferment. Measure and use.

Storage: refrigerate in a closed container for upto 3 days. these are best the first 2 days. After that the cream cheese flavor starts to get stronger.

Nutrition is for 1 serve (2 pieces)

Nutrition

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