Vegan malai ladoo - sweet, cardamom-scented, Indian fudge balls - are a festive treat perfect for Diwali, Holi, or any holiday gathering! (gluten-free, soy-free with oil-free option)
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 110 minutes
- Yield: 12
- Category: Dessert
- Cuisine: Indian, Vegan
Ingredients
- 1/2 cup raw cashews (soaked in hot water for at least 20 minutes)
- 1/3 cup water
- 3 tablespoons vegan cream cheese
- 7 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon coconut flour (or use 2 teaspoons all-purpose flour)
- 1 teaspoon oil or vegan butter (omit for oil-free)
- 5 tablespoons fine almond flour
- seeds from 2 cardamom pods (crushed coarsely)
- 1/4 teaspoon ground cardamom
- shredded coconut, chopped pistachios, or other toppings of choice (optional)
Method
- Drain the soaked cashews, and blend them with the water for a minute. Add the vegan cream cheese, sugar, salt, and coconut flour, then blend again until smooth.
- Transfer the mixture to a skillet. Use 2 tablespoons water to rinse out the blender, and add that to the skillet, as well, along with the vegan butter. Cook over medium-low heat for 6 to 8 minutes, stirring occasionally. The mixture will get lumpy then thicken evenly
- Mix in the almond flour and cardamom, then continue to cook for another 10 minutes, or until the mixture pulls away from the sides and bottom of the pan.
- Cool, then chill for an hour before shaping into 12 balls. Coat in shredded coconut or top with chopped pistachios or other decoration if you wish. Serve chilled.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.