Vegan Malai Burfi! Dairy-free Mithai!

Name: Vegan Malai Burfi! Dairy-free Mithai!
Total time: 30 min
Ingredients: 6 tbsp Vegan cream cheese; 2 ½ tbsp Vegan butter; 9–11 tbsp Sugar; ½ cups + 1–2 tbsp Almond flour; 1 tbsp Coconut flour; ½ tsp Cardamom, ground; 0.13 tsp Salt; Almond

By Vegan Richa · 30 min

Ingredients

Vegan cream cheese6 tbsp
Vegan butter2 ½ tbsp
Sugar9–11 tbsp
Almond flour½ cups + 1–2 tbsp
Coconut flour1 tbsp
Cardamom · ground½ tsp
Salt0.13 tsp
Almond

Instructions

Beat the vegan cream cheese and vegan butter with a spoon until well mixed and slightly fluffy. Add the sugar and beat again.
Add the 1/2 cup almond flour, coconut flour, ground cardamom, cardamom seeds and salt, and mix well. Let it sit a few minutes to thicken, then add more almond flour a little at a time until just about stiff. Taste and adjust sweetness and cardamom.
Chill for 5 to 10 minutes. Spread the mixture between two sheets of parchment and shape it into a rectangle about 1/4 inch (6 mm) thick.
Chill again for 15 minutes. Slice and separate the pieces slightly, then press chopped pistachios onto the slices.
Bake at 275°F (135°C) for 8 to 10 minutes. Let cool, then chill for another hour before serving. Store in the fridge for up to 3 days.

Summarized from Vegan Richa's video. Watch it for the details.

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