Vegan Malai Burfi (Sugar-Free, Gluten-Free, Oil-Free)

This vegan, gluten-free, oil-free, and sugar-free version of Malai Burfi (Indian milk cake) offers a light and modern twist.

Instead of dairy or nuts, the creamy base is made from silken tofu and plant milk, which are gently thickened with millet flour to mimic the soft, milk-solid texture of traditional burfi.

It's simple, clean, and designed to be set, sliced, and enjoyed slowly, just like the original.

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Vegan Malai Burfi 

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⏱ Time & Prep
Prep time: 10 minutes
Baking time: 40–45 minutes
Chilling time: 2–4 hours

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Ingredients

• 300 g silken tofu (or very soft tofu)

• 1 1/4 cups unsweetened soy milk or almond milk

• 1/2 cup powdered erythritol

• 5 tbsp millet flour or puffed millet

• 2 tbsp desiccated coconut (optional, subtle)

• 1/4 tsp cardamom powder

• Pinch of salt

Optional topping

• Chopped pistachios or almonds

• Crushed rose petals (traditional, optional)

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Instructions

1. Preheat oven to 170°C / 340°F.

2. Add tofu, plant milk and erythritol to a blender.
   Blend until completely smooth.

3. Pour into a bowl. Add millet flour (or puffed millet), coconut (if using), cardamom, and salt.
   Whisk until fully combined.

4. Pour the mixture into a parchment-lined baking dish.
   Smooth the top. Add toppings if desired.

5. Bake uncovered for 40–45 minutes, until the center is set but still soft, and edges are firm.

6. Cool completely at room temperature.

7. Refrigerate for at least 2 hours before slicing.

8. Cut into small squares or diamonds.

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Notes & Ideas

• Texture: Soft, creamy, and slightly grainy, closer to traditional malai than fudge-style burfi.

• Millet flour role: Acts like reduced milk solids, giving structure without gluten or oil.

• Sweetness: Erythritol gives clean sweetness without a spike; adjust slightly if needed.

• Serving ideas:

  • With chai or masala tea

  • As a light dessert after a heavy meal

  • Cut into small cubes for festive platters

• Storage: Keeps 4–5 days in the fridge, tightly covered.

• Flavor variations:

• Add a pinch of saffron soaked in warm plant milk

• Replace coconut with orange zest for a modern twist

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Nutrition (approx. per 1 square, 1/12 batch)

• Calories: ~65–70 kcal

• Protein: ~4 g

• Carbohydrates: ~5 g

• Fiber: ~1 g

• Fat: ~2 g

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