Few things evoke nostalgia in an Indian home quite like the sight of a plate of freshly cut barfi. Soft, melt-in-the-mouth, and delicately sweet, this traditional mithai has long been a part of celebrations, festive thalis, and everyday indulgences. Typically made with khoya (milk solids) or condensed milk, barfi represents the richness of India’s culinary heritage and its love for dairy-based sweets. But as food habits evolve and plant-based cooking gains momentum, chefs and home cooks alike are discovering new ways to recreate these classics without compromising too much on taste or texture.
One of the most versatile and rewarding alternatives is nut-based barfi. Almonds, in particular, are naturally rich, creamy, and lend themselves beautifully to desserts. Their subtle sweetness, combined with the nutty depth, makes them an excellent base for vegan or dairy-free sweets. When paired with plant-based milk and natural oils, almonds can replicate much of the decadent texture that traditional barfi is known for.
The recipe you’re about to try is a vegan almond barfi created by Chef Nikhil Bendre of Urban Platter. By using blanched almonds, coconut oil, and almond milk, this version preserves the essence of the mithai while giving it a modern, plant-friendly spin. The cardamom adds a classic hint of warmth and fragrance, and the process itself is simple and fuss-free, requiring just a handful of ingredients and under an hour of your time.
