Vegan Malai Burfi (Milk Cake) – Indian Fudge Bars. Dairy free burfi for Indian festivals. Creamy cardamom fudge. Gluten free and soy free vegan recipe. Only 8 ingredients.  Make 16 small bars

Ingredients

  • 6 Cuillère à Soupe Vegetarian Cream , kite hill plaine amande fonctionne mieux, aussi frais que possible (see the note to make the vote)
  • 2.5 soup soup vegetarian products
  • 9 to 11 à soupe < / span> sucre (sucre fin) ( Indian desserts are sweet. Use a soup with soup or less for less sugar)
  • 1/2 cup ( 0, 5 Tasse ) + 1 à 2 Cuillères à Suppe de Farine d’Amande (blanchie sans peau fonctionne mieux)
  • 1 soup spoon farine de noix de coco . optional, add more breast milk if necessary

    • < li class = "wprm-recipe-ingredient" style = "list-style-type: disc;"> 1/2 TL ( 0.5 cc ) Kardamom-Moulue

  • grains d’une gousse de cardamome , légèrement écrasé ou haché < / span>
  • 1/8 à the < / span> ( 0.13 càc ) sel
  • Pistachio crues or almonds for garnish

    • Preparation

  • Mix & Whisk together the cream cheese and vegan butter with a spoon until well combined and slightly fluffy. Add the sugar and whisk again.
  • Add the 1 / 2 cups almond flour, coconut flour, cardamom, salt and mix well. Leave the mixture on for a few minutes. thicken before adding more almond flour. You want it to be roughly stiff. Taste and adjust for sweetness and cardamom. Try not to eat everything at this point.
  • Refrigerate for 5 to 10 minutes, then spread the mixture onto parchment paper. Using another parchment paper on top, flatten and form a rectangle 1/4 inch thick.
  • < span style="display: block;">Let cool again for 15 minutes, cut into slices and separate the slices a little. Press the chopped pistachios onto the slices.
  • Cook at 275 Allow to cool for 8-10 mins degrees F, then refrigerate an additional hour before serving. Store in the fridge for up to 3 days.
    • Share With Your Friends!!

    Similar Posts