How to make Vegan Almond Barfi

Table of Contents

Do you know how to make Vegan Almond Barfi? If you don’t and you really want to give them a go, continue reading!

What is Barfi?

Barfi, the popular Indian dessert that is commonly found in squares, triangles or diamond shapes, is popular during the Diwali celebrations. Derived from the Persian word barf that means snow, Barfi is served cold as the snow and is eaten around the year. Although there are numerous varieties of Barfi made with chickpea flour, cashews, pistachios, peanuts, almonds and others, its main ingredients consist of sugar, condensed milk and seasonings.

How to make vegan almond barfi
Street vendors selling barfi

This version is a Vegan Barfi made with blanched almond flour and sugar with the addition of cardamom and turmeric for the yellow color. This Vegan Almond Barfi is easy-to-make, is delicious and does not require baking! It can stay in an airtight container for a week but it can also be refrigerated.

For this recipe, WD used Bob’s Red Mill blanched almond flour and regular private label grocery store sugar.

Woman shopping at a Street Bakery in Kathmandu
Woman shopping at a Street Bakery in Kathmandu

Try this recipe and tell us what you think! Rate it in the recipe card.

Do you want to try more vegan recipes? Check them here and here

Yield: 12

Vegan Almond Barfi

Popular Diwali Sweets you should try

This easy-to-make Indian dessert is vegan, tasty and a delightful treat.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup water
  • 1 cup sugar
  • 2 cups blanched almond flour
  • 1 tsp. cardamom
  • 1 1/2 tsp. turmeric (optional)
  • a handful of almonds for garnish 
  • 1 tsp. plant-based oil (almond, coconut, safflower etc.)

Instructions

  1. Place sugar to a non-stick pan. Add the water and on high heat dissolve the sugar completely.
  2. When the syrup is formed, lower the heat, add the blanched almond flour and mix well to break lumps, if any.
  3. Stir continuously on medium heat. Once the mix thickens, add the cardamom and turmeric (for a yellow tint). Cook until the mix begins to leave the sides of the pan and gets thick.
  4. Remove the mix and let it cool on a non-stick mat or on a greased tray. Don't allow it to cool completely because it will become hard and difficult to shape.
  5. While still being warm and with oily hands start kneading the mix until it becomes a soft and smooth dough.
  6. Roll dough with a rolling pin to your desired thickness.
  7. Top with almonds or your favorite nuts.
  8. Cut the finished dough in square or triangle pieces.
  9. Barfi can be maintained in an airtight container for up to a week. Refrigerate to keep longer.

Notes

  • The most important thing to remember is not to allow the mix to cool off completely after you take it off the stove. It will become very hard and difficult to shape -we had the experience in our kitchen the first time we made the recipe.
  • You can decrease the amount of sugar. You can use 3/4 of a cup if you want your barfi less sweet.
  • The turmeric addition is optional but WD loves the yellowish color.
  • Depending of your desired size and thickness, you can have a varied number of regular or mini barfi.


Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 177Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1mgCarbohydrates: 21gFiber: 2gSugar: 17gProtein: 4g