Cardamom Fudge

Sasha Gill

Cardamom Fudge
Prep Time: 20M
Cooking Time: 45M
Serves: 16

There's more where this came from!


  • 1 x 400 ml tin coconut milk
  • ½ cup (110 g) white sugar
  • 1 cup (120 g) chickpea flour
  • 1 tablespoon coconut oil
  • ½ cup (65 g) chopped cashews or pistachios,
  • plus extra for topping
  • ¼ teaspoon ground cardamom
  • 1–2 tablespoons icing sugar – optional

Burfi is a type of Indian fudge, often eaten during Diwali. Just like its western counterpart, burfi can come in many different forms. This one, called besan burfi, is a melange of nuts, sugar and chickpea flour. Chickpea flour may seem like a peculiar addition to fudge, but it is quite a common component in Indian desserts, and comes with a nice hit of protein as a bonus!

Makes 9 big or 16 small squares.

Credit for the recipes are Jackfruit and Blue Ginger by Sasha Gill (Murdoch Books, £18.99). Photography by Sasha Gill.

Sasha’s cookbook, Jackfruit and Blue Ginger, is available to buy now here: https://amzn.to/2B4Cnjn

If you were inspired by this post, be sure to check out our favourite vegan desserts blog.


  • Put the coconut milk and sugar into a heavy-based saucepan and place over medium-low heat. Stir well to dissolve the sugar, then simmer for 20 minutes, without stirring, until thick – you should have about 1 cup (250 ml).
  • Meanwhile, sift the chickpea flour straight into a large non-stick frying pan over low heat and add the coconut oil.
  • Toast the chickpea flour until it starts to tan and begins to smell less beany and more caramelised. When it’s done, tip the chickpea flour out of the pan into a shallow dish, to prevent it from burning in the hot pan.
  • Sift the chickpea flour into a large bowl, then add the chopped nuts, cardamom and icing sugar to taste, if you have a sweet tooth. When the coconut milk is ready, pass it through the sieve into the bowl and mix everything well.
  • Grease and line a 20 cm square brownie tin with baking paper, then pour in the burfi mixture. Flatten it by laying a second sheet of baking paper over the top and pressing down with a spatula. Remove the top layer of paper and, using a greased knife or pizza wheel, cut into squares. Top the burfi with more chopped nuts, then let it chill and set in the fridge for 1–2 hours before eating.

NOTE: You can make a vanilla version of this fudge by using ½ teaspoon vanilla extract instead of the ground cardamom.

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