Vegan Burfi (Barfi) with Semolina and Coconut

Vegan burfi is a quick, simple, and healthy Indian dessert for any festival or celebration, such as Diwali. Cut into squares for serving, burfi has a fudge-like texture and a sweet taste from a sugar syrup that helps bind everything together. Traditionally made with ghee and khoya, which is condensed milk solids, this vegan barfi recipe doesn’t contain any dairy at all. Instead, it relies on roasted semolina, coconut flour, coconut oil, nuts, salt, and a sugar syrup to bind the mixture together. The mixture for this burfi recipe is the same as my Vegan Rava Ladoo recipe, with the main difference being that burfi is pressed and cut into squares, and the rava ladoo is rolled by hand.

What is Burfi, and What Makes This One Vegan?

Burfi is an Indian dessert — similar to fudge, but slightly earthier, and is typically made with some combination of milk, khoya (milk solids), sugar, ghee, and flavorings. In Indian culture, burfi is often given as a gift and accompanies any celebration: a birthday, a holiday, or even a simple get-together of friends. Burfi is also often served at festive or religious occasions and is offered as Prasad after prayers. It’s enjoyed at festivals like Diwali and Holi.

Barfi comes in many different varieties and flavors – mango, rose, cashew, and chocolate, just to name a few. The original, traditional burfi recipe calls for using khoya or milk solids. My vegan version uses a mix of roasted semolina and coconut flour that is mixed with sugar, spices, and coconut oil.

So what exactly is Semolina?

Semolina, or cream of wheat, as you probably know it, is the coarsely purified wheat middlings of durum wheat, and when roasted, it has a mild and earthy aroma. Semolina, sometimes called rawa, is best known as an ingredient in rava ladoo, a popular Indian sweet that is prepared at festivals like Diwali.

Why am I in love with this burfi?
✓ A healthy dessert or snack, and it is vegan!
✓ Bite-size portions.
✓ You can make it ahead of time – they stay good on the kitchen counter for up to a week.
✓ They freeze well, so make a big batch.
✓ Perfect crowd pleaser for all ages and any occasion.

Here are a few tips:

• Roast the semolina properly, which is the most crucial step in making burfi. You will know that the semolina is roasted when you can smell the earthy aroma and the color of the semolina changes from white to light brown.
• Thoroughly press the hot burfi mixture into a parchment-lined baking pan so that it is an even layer.
• The mixture will seem soft at first, but it will solidify as it cools in the fridge.
• To cut the burfi into clean squares, allow it to cool completely in the fridge. Then, use a sharp knife to cut it, ensuring that the knife slices through to the bottom.
• Burfi stays fresh for up to one week at room temperature.
• Burfi freezes well, so make a big batch.

If you are looking for a gluten-free Indian dessert, check out besan ladoo; they are my absolute favorite.

Burfi for Diwali

In Delhi, you could feel Diwali coming before you saw it.

The air turned crisp. Strings of lights went up on every house. The markets overflowed with marigolds, clay diyas, and towers of colorful sweet boxes. At our house, Diwali meant one thing above all. Burfi.

A few days before the festival, my mother would clear the whole kitchen counter. Out came the big kadhai, the brass tray, and her little steel box of cardamom pods.

I was in charge of crushing the cardamom. I took the job very seriously. Thwack, thwack, thwack.

My mother roasted the semolina low and slow, stirring and stirring. “Watch the color,” she’d say. “And use your nose.” Slowly, it turned from white to pale gold, and the kitchen filled with a warm, toasty, nutty aroma.

Then came the saffron syrup, glowing golden in the pot. The sizzle when it hit the hot semolina was my favorite sound, almost like a cracker.

She pressed the mixture into a tray while it was still warm, smoothing the top with the back of a steel bowl. My job was the pistachios, scattered on top like little green jewels.

Then we waited. And waited. It was the longest hour of my childhood.

When it was finally set, my mother cut it into perfect diamonds. And she always handed me the corner piece first. “Quality check,” she’d wink.

Today, I celebrate Diwali far from Delhi. Traditional burfi is made with khoya, but my version uses roasted semolina, coconut flour, and coconut oil. Coconut sugar adds a deep, caramel-like sweetness. It still smells exactly like my mother’s kitchen. And I still eat the corner piece first.

Diwali Gifting Ideas

If you would like to make this vegan burfi recipe to give as gifts to family and friends for Diwali, here are some tips for how to do it:

• Classic Mithai Boxes: Line small boxes with tissue paper or parchment, add 4 to 6 pieces, and tie the boxes with ribbon.
• Mixed Sweet Platters: Pair burfi with Rava Ladoo or Besan Ladoo for a colorful festive spread.
• Make it Shine: Top each piece with a few saffron strands, rose petals, or edible silver leaf (vark). Check the label if you’re keeping it vegan.
• Add a Personal Touch: Tuck in a handwritten Diwali card. It makes the gift feel extra special.

Ingredient Notes and Substitutions

Traditional burfi includes ingredients like milk and khoya, ghee, sugar, semolina, and flavorings, but this version is a little different. Here is everything you need to make this vegan burfi recipe:

• Semolina: You can use fine or coarse semolina; the main difference is how they will impact the texture. When you are purchasing semolina, search for a version that is bright yellow in color and doesn’t have any added ingredients.
• Coconut flour: Coconut flour has a slightly sweet, coconut taste. It helps absorb moisture in the semolina mixture, ensuring that the mixture is easy to press into a pan. Coconut flour also gives the burfi a light texture.
• Coconut sugar: While many burfi recipes use regular white sugar, this vegan version uses coconut sugar, which has a caramel-like taste. It results in a darker burfi than the white squares many people picture. Jaggery works in place of coconut sugar, but I prefer to use coconut sugar since the recipe uses coconut oil as well.
• Coconut oil: This is used in place of ghee to make this burfi recipe completely vegan.
• Nuts: This recipe uses almonds and pistachios, but you could swap them for cashews or walnuts, as they are sometimes used in burfi as well.
• Gluten: Since semolina is wheat, this burfi recipe is not gluten-free. If you are on the search for gluten-free and vegan Diwali sweets, you could try my Besan Ladoo, which includes chickpea flour instead.

Step-by-Step Instructions

Vegan burfi is such a special treat that it is usually prepared for celebrations. However, this recipe is very easy to make, despite the fact that it is often prepared for festivities throughout the year. Here is how to make it:

Sugar Syrup

1. Combine coconut sugar, water, ground cardamom, and saffron in a small pot set over medium heat, and whisk until there are no clumps.

Roasting the Semolina

1. In a large pan, dry roast the semolina on medium-low heat for 6-8 minutes until it gets fragrant.
2. You will know that the semolina is properly roasted when it is fragrant and the color changes from white to light brown.
3. Stir the coconut flour, coconut oil, almonds, pistachios, and salt into the semolina until combined and roast for 2 minutes.

Mixing and Assembling

1. Stir the sugar syrup into the semolina mixture until it forms a lumpy mixture. Remove it from the heat.
2. When still hot, press the semolina mixture into an 8 x 8-inch baking pan that is lined with parchment and set it in the refrigerator for an hour.
3. Cut it into 2 x 2 bars to serve.

Tips and Troubleshooting for Burfi

This vegan burfi is a wonderfully easy Indian sweet to make, but there are some things to keep in mind. Here are some tips and tricks to help you make burfi at home with success:

• Toast the semolina well. This is the most important step! Use low heat, stir it constantly, and use your nose. When it smells toasty and turns light golden, you will know it’s ready.
• Press while hot. The mixture firms up quickly as it cools. Work fast for smooth, even squares.
• Bloom the saffron. Soak the strands in a tablespoon of the warm syrup for a few minutes to release more color and aroma.
• Cut with a warm knife. Dip your knife in hot water and wipe it dry for clean, neat edges.
• Get creative. Swap the nuts for cashews, add a pinch of nutmeg, or stir in a few drops of rose water.

Storage, Freezing, and Make-Ahead

These vegan burfi store well at room temperature or in the freezer. To store them on the counter, simply place them in an airtight container where they will stay fresh for up to 1 week. Alternatively, for freezing, you can layer them between parchment in a sealed container and freeze them for up to 3 months.

More Vegan Diwali Sweets

Vegan mithai are perfect for serving at Diwali as they look special and are all delicious. If you are looking for more vegan Diwali sweets to serve to guests or family for your festivities, here are some delicious options.

• Vegan Rice Kheer: Vegan rice kheer is a creamy rice pudding that includes almond milk and coconut milk for the creamy components, and some nuts, raisins, and coconut sugar for texture and sweetness.
• Carrot Halwa Trifle: For an elegant dessert, this carrot halwa trifle recipe calls for layering carrot halwa with whipped coconut cream in individual dessert glasses or a regular trifle bowl.

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