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Tofu Dosa

This recipe is a tasty and nutritious twist on a classic South Indian dish. This vegan version of the traditional dosa recipe replaces the typical

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Vegan Malai Barfi

Making malai barfi is one of my favorite things during the festival season. It’s a perfect celebration dish. 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. 


  1. 6 tbsp soaked cashews
  2. 2.5 tbsp coconut oil
  3. 9 to 11 tbsp powdered sugar
  4. ¾ cup fine almond powder
  5. ¼ cup fine cashew powder
  6. ½ tsp crushed cardamom powder
  7. A pinch of salt
  8. Raw pistachio or almond pieces for garnish


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 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)

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