Making malai barfi is one of my favorite things during the festival season. It’s a perfect celebration dessert. It’s creamy, rich, and melts in the mouth. My Nani (maternal grandmother) used to make malai barfi during festivals. I missed having this during celebrations, so I tried multiple vegan recipes, and this one turned out the best. Here is the recipe for the best and easiest vegan malai barfi.
Ingredients
- 6 tbsp soaked cashews
- 2.5 tbsp coconut oil
- 9 to 11 tbsp powdered sugar
- 3/4 cup fine almond powder
- 1/4 cup fine cashew powder
- 1/2 tsp crushed cardamom powder
- Pinch of salt
- Raw pistachio or almond pieces for garnish
Instructions
- Make a thick paste with soaked cashews.
- Mix the cashew paste and coconut oil with a spoon until it’s mixed well and slightly fluffy. Add powdered sugar and mix again.
- Add the almond powder, cashew powder, cardamom, and salt and mix well. Taste and adjust sweetness and cardamom.
- Spread the mixture on parchment, using another parchment paper on top. Even it out and make it into a 1/4-inch thick rectangle.
- Chill it for 15 mins in the freezer, slice, and separate the pieces a bit. Press chopped pistachios on the barfi pieces.
- Cut into a square barfi shape and serve.
– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)
