Embark on a culinary journey this Diwali with two exquisite Indian vegan sweets: a luscious 5-minute Almond Fudge (Badam Burfi) with Cardamom and a creamy Vegan Basundi, a thickened milk dessert infused with saffron and nuts. These dairy-free, gluten-free, and soy-free recipes offer a modern, compassionate twist on traditional Indian festive treats, ensuring everyone can partake in the joy of the celebrations. Whether you’re a seasoned chef or a novice, these straightforward recipes promise delightful results that are both quick to prepare and incredibly satisfying.
This post is a celebration of flavor and convenience, bringing you two incredible dessert options perfect for the bustling Diwali season. While life can get delightfully busy – in my case, fostering an energetic 6-month-old pup named Peppen (available for adoption in WA, by the way, he’s a foxy, frisky, and incredibly cute lap dog who adores walks!) – these recipes are designed to fit seamlessly into your schedule, allowing you more time to cherish moments with loved ones.
Badam Burfi: A Quick Vegan Almond Fudge Delight
Badam Burfi is a classic Indian sweet, traditionally made with condensed milk and almond flour. Its rich, melt-in-your-mouth texture and aromatic cardamom flavor make it a perennial favorite, especially during festivals like Diwali. Our vegan version captures all the essence of the original while being incredibly simple and fast to prepare, earning it the title of a “5-minute” wonder. This speedy recipe means you can whip up a batch of delicious, homemade burfi without the extensive cooking and stirring typically required for dairy-based sweets.
The beauty of this Badam Burfi lies in its simplicity and minimal ingredient list. You start by gently warming vegan butter and maple syrup, creating a smooth, rich base. The addition of almond butter provides depth and a luxurious texture, then finely granulated sugar and almond flour are folded in to form a soft, pliable dough. This mixture is then pressed onto parchment paper, chilled, and sliced into delightful squares. The choice of finely granulated sugar is intentional here; it contributes to a delicate texture, mirroring the slight crunch that can sometimes be found in traditional burfis where sugar crystallizes during prolonged cooking. Here, you achieve a similar pleasing mouthfeel without the long cooking times or dairy, making it an ideal choice for a quick yet authentic-tasting treat.
This recipe is not only fast but also highly versatile. While perfect for Diwali, its quick preparation makes it suitable for any spontaneous sweet craving. For a fun, seasonal twist, consider drizzling melted chocolate over the sliced burfi to transform it into a unique Halloween candy. You can also experiment with other flavors beyond cardamom, such as a hint of cinnamon, vanilla extract, or even a touch of rosewater for a different aromatic profile. The dense, fudgy consistency makes it an excellent candidate for various presentations – from classic squares to imaginative cookie cut-outs.
The primary ingredient, almond flour, is a fantastic source of vitamin E, magnesium, and healthy fats, contributing not only to the delicious flavor and texture of the burfi but also offering nutritional benefits. Using vegan butter and maple syrup keeps the dessert entirely plant-based while maintaining a rich and satisfying sweetness.
Badam Burfi – Almond Fudge And Basundi
Ingredients
- 1 tbsp vegan butter, or use refined coconut oil
- 2 tbsp maple syrup
- 2 tbsp smooth almond butter
- a good pinch of salt
- 1/4 tsp ground cardamom or other flavors like cinnamon, extracts of choice or none
- 1 to 1.5 tbsp cane sugar or fine granulated sugar
- 1/3 to 1/2 cup fine almond flour, not meal
- 2 tsp flour of choice
Instructions
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Heat vegan butter and maple syrup over medium-low heat. Once melted, add almond butter and mix for a few seconds. Take off heat and continue to mix to make a smooth mixture.
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Cool for a minute. Fold in salt, flavors, sugar, and almond flour and mix in. Add more almond flour or regular flour or oat flour if needed until the mixture is somewhat a soft dough.
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Pat it onto parchment to a 1/4 inch thick square. Sprinkle almond slivers or pistachio slivers and chill for at least half an hour. Slice and serve.
Notes
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Vegan Basundi: A Creamy Saffron-Infused Treat
Basundi, often enjoyed interchangeably with Rabri, is a beloved traditional Indian dessert primarily made by slowly simmering milk until it thickens and reduces, concentrating its flavors. It’s typically flavored with aromatic saffron and cardamom, and garnished with an assortment of nuts like almonds and pistachios. Rabri, a close cousin, is usually thicker and includes the creamy layers that form on top during cooking, folded back in for an even richer texture. Our vegan Basundi offers a delightful plant-based rendition, achieving a similar creamy consistency and authentic flavor profile without any dairy products.
This vegan version ingeniously uses almond milk, cashews, and a touch of starch to create that coveted thick, luscious texture. Instead of hours of simmering, this method significantly reduces cooking time while delivering an equally decadent result. The process involves blending soaked cashews with almond milk, sugar, saffron, and cardamom, then gently heating the mixture until it begins to bubble. A slurry of cornstarch and milk is then added to further thicken it to your desired consistency. This approach ensures a smooth, creamy dessert that is both flavorful and easy to digest for those avoiding dairy.
Basundi is incredibly versatile in its serving. It can be enjoyed chilled on its own, offering a refreshing and rich dessert experience. It also serves as a fantastic accompaniment to other Indian sweets, elevating their flavors and adding a creamy dimension. Imagine pairing it with warm, syrup-soaked Gulab Jamun or delicate, crispy Jalebi – the combinations are endless and truly divine. The delicate infusion of saffron provides a beautiful golden hue and a subtle, luxurious aroma, while cardamom adds a warm, spicy undertone that is characteristic of traditional Indian sweets.
For a truly innovative dessert, consider making Burfi Ice Cream Sandwiches. Simply press one batch of your prepared almond burfi into a parchment-lined pan, spread a layer of the chilled basundi over it, and freeze. Add another layer of almond burfi on top, freeze for an hour, then slice into individual sandwiches. These offer a delightful contrast of textures and temperatures, perfect for a modern festive spread. Alternatively, serve Burfi Basundi shots in small glasses, akin to cookie shots, for a charming and elegant presentation. The possibilities are only limited by your imagination!
Basundi
Ingredients
- 3 tbsp soaked cashews, soaked for at least 15 mins in warm water
- 1 1/2 cup + 2 tbsp non dairy milk, I use almond milk
- 3 Tablespoons raw Sugar, or to taste
- 1/4 teaspoon saffron strands, 8 to 10 strands
- a generous pinch of cardamom powder
- a good pinch of salt
- 1/2 tsp nutritional yeast, adds a thickened milk flavor
- 3/4 tsp cornstarch
Instructions
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Blend cashews, 1.5 cups almond milk, sugar, saffron, cardamom, nutritional yeast, and salt in a blender until well combined.
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Transfer the mixture to a saucepan over medium-low heat. Cook until it just about starts to bubble, 3 to 4 minutes.
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Meanwhile, mix cornstarch in 2 tbsp milk. Mix well and add to the hot milk. Whisk and continue to cook until it is thickened to the desired consistency.
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Take off heat. Cool and chill in the refrigerator. Garnish with almond and pistachio slivers or toasted nuts and serve.
Notes
Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Celebrating Diwali with Inclusive Sweets
Diwali, the festival of lights, is a time for joy, celebration, and sharing traditional sweets (mithai) with family and friends. For many, traditional Indian sweets are an indispensable part of these festivities. However, with increasing awareness about dietary restrictions and preferences, there’s a growing demand for inclusive options. These vegan Badam Burfi and Basundi recipes perfectly cater to this need, allowing individuals who follow a vegan, dairy-free, or gluten-free diet to fully participate in the sweet traditions of Diwali.
Crafting these dairy-free delights means that no one has to miss out on the rich flavors and cultural significance of Diwali sweets. They are thoughtfully designed to be not only free from animal products but also gluten and soy, making them suitable for a wider range of dietary considerations. This approach emphasizes that traditional flavors and festive joy can be experienced by all, fostering a sense of togetherness and inclusivity during this auspicious occasion.
The traditional processes for making Badam Burfi and Basundi can be quite laborious, often involving hours of stirring and watchful cooking. Our simplified vegan recipes cut down significantly on this effort, without compromising on the authentic taste and luxurious texture. This means you can spend less time in the kitchen and more time enjoying the festival’s true spirit—lighting lamps, decorating your home, and bonding with loved ones.
Tips for Success and Storage
To ensure your vegan Badam Burfi and Basundi turn out perfectly every time, here are a few additional tips:
- Ingredient Quality: Always use high-quality ingredients. For Badam Burfi, ensure your almond flour is fine, not coarse almond meal, for the smoothest texture. For Basundi, a good quality unsweetened almond milk will provide the best base.
- Flavor Customization: While cardamom and saffron are classic, don’t hesitate to personalize. A touch of rose essence in Basundi or a pinch of nutmeg in Burfi can add delightful nuances.
- Chilling is Key: For Badam Burfi, adequate chilling time is crucial for it to set properly and allow for clean slicing. For Basundi, serving it chilled truly enhances its creamy texture and refreshing qualities.
- Storage: Both sweets can be stored in an airtight container in the refrigerator for up to 3-5 days. Badam Burfi can also be frozen for longer storage, ensuring you have a festive treat ready whenever a craving strikes.
- Batch Preparation: These recipes are easily scalable. If you’re hosting a large Diwali gathering, feel free to double or triple the ingredients to prepare larger batches.
These vegan sweets are more than just desserts; they are an invitation to share joy, flavor, and tradition with everyone, regardless of dietary choices. This Diwali, let your table be adorned with these delightful, compassionate creations, celebrating the essence of the festival in every bite.