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Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
5 from 42 votes

Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars

These Vegan Malai Burfi bars are a plant-based take on Indian milk cake, using vegan cream cheese, vegan butter, almond and coconut flours, and cardamom for flavor. The mixture is whipped, chilled, spread, sliced, garnished with pistachios, and baked briefly to achieve a firm yet tender fudge-like texture. A balance of sweetness and fragrant cardamom defines the rich dessert.

Prep Time
5 mins
Cook Time
10 mins
Chill time
30 mins
Total Time
40 mins
Servings: 8
Calories: 154 kcal
Course: Dessert
Cuisine: Indian, Vegan, gluten-free

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

    Cup of Yum
  1. Mix & Whip the cream cheese and vegan butter with a spoon, until well mixed and slightly fluffy. Add sugar and whip again.
  2. 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.
  3. 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.
  4. Chill again for 15 mins, slice and separate slices a bit. Press chopped pistachios on the slices.
  5. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 154

% 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.