Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Chill time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
154 kcal
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Course
Dessert
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Cuisine
Indian, Vegan, gluten-free
Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
Description
Vegan Malai Burfi adapts the traditional Indian milk cake into a vegan fudge bar by blending vegan cream cheese and butter with sugar, almond flour, coconut flour, ground and crushed cardamom, and a pinch of salt. Mixing and whipping produce a creamy, slightly fluffy base that firms after resting. The batter is spread out to a uniform thickness on parchment, chilled, sliced, and topped with chopped pistachios before a short bake at 275°F.
This gentle baking sets the bars to a fudge-like consistency while preserving moistness. The flavor profile highlights cardamom's warm spice balanced against almond's subtle nuttiness and the smoothness of vegan cream cheese and butter. These bars keep refrigerated and are best consumed within a few days for freshness.
The recipe includes a note on making almond-based vegan cream cheese through soaking and blending almonds with probiotic powder, for those wanting a homemade option.
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 Indian desserts are sweet. Use a tbsp or so less for less sweet, fine
- 1/2 cup almond flour blanched no skin works best, 1 to 2 tablespoons
- 1 tbsp coconut flour . optional , add more almond flour if needed
- 1/2 tsp ground cardamom
- cardamom seeds crushed lightly or chopped, seeds from 1 pod
- 1/8 tsp salt
- pistachio or almond slivers; raw; 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.
Notes
- For vegan cream cheese, soak almonds overnight, blend with probiotics and just enough water until creamy, then strain to ferment slightly before use.
- Store bars refrigerated in a sealed container for up to 3 days; they taste best within 2 days.
- Adjust sugar and cardamom to taste to balance sweetness and spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 110mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 165IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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