Vegan Kalakand Using Homemade Tofu/ Vegan Milk Fudge

Vegan kalakand using homemade tofu is fudgy, creamy, melt-in-the-mouth and super yum. Even though the recipe doesn’t contain a bit of dairy or dairy products, it’s super palatable.

Vegan kalakand using homemade tofu

Pinit

When it comes to Indian sweets and desserts, most of the recipes ask for a profuse use of dairy and dairy products. While 99 percent Indian religious festive feasts are based on vegetarianism, which excludes eggs, there is always a prolific presence of dairy based sweets in the menu. Even though we worship cows, yes we literally do, we ignore the fact that what these animals have to go through in order to provide us milk every single day.

Vegan kalakand using homemade tofu

Pinit

Gone are those days when cows were milked just once or twice a day. The dairy industry, which has substantially grown in the past couple of decades, uses cows just as machines to extract milk. Recently, I saw a video where young and newly born calves are separated from their mothers just after birth so that we humans get our share of plentiful milk. While my heart hurts seeing these videos, I still have to go a long way to become totally dairy-free. (Even though I don’t gorge on milk, I still love milk chocolates and ice creams a lot)But, one day I will be there.

Vegan kalakand using homemade tofu

Pinit

In order to replicate many such decadent dairy based Indian sweets, I came up with the idea of giving a vegan makeover to the famous kalakand recipe. Kalakand is basically a milk fudge, which is utterly delicious and very irresistible for my palate. And I must tell you, this vegan version is equally satisfying or even better. At least for me, because each bite doesn’t remind me of the young calves separated from their mommies any more.

Vegan kalakand using homemade tofu

Pinit

This recipe of vegan kalakand using homemade tofu was for Ganesh Chaturthi. But, we Houstonians are badly hit by the hurricane and tropical storm Harvey from late Friday. No electricity, the city is literally under water and what not. Thus, the recipe couldn’t make it to the blog on time. But you can make these yum vegan kalakand using homemade tofu while bidding farewell to lord Ganesha this week. You see, we still have time!

Now the recipe: Vegan kalakand using homemade tofu

Yes, it has silken tofu but you won’t get a hint of that typical no-so-good soy smell. Thanks to cardamom and saffron. I have sweetened it with coconut sugar and some powdered sugar-free. That’s why these kalakand squares have a light brownish hue, which I totally love. But, if the color looks unappetizing to you, for one of those many reasons, then feel free to use some refined sugar or sugar-free in this recipe. I will include substitution options so that you can make a choice while making these vegan kalakand using homemade tofu.

Vegan Kalakand Recipe:

Step-1: Prepare the milk:

Vegan kalakand using homemade tofu

  • In a heavy bottom non-stick pan, bring 2 cups of almond or any vegan milk to boil.
  • Add 1 cup of soy milk powder, and 1 tsp of vegan butter or coconut oil.

Vegan kalakand using homemade tofu

  • Stir occasionally by scraping the bottom to avoid milk scorching.

Step-2: Add tofu:

  • Take silken tofu and crumble it.

Vegan kalakand using homemade tofu

  • We just need 1.5 cups of tofu for this recipe. I used homemade tofu for this recipe. Learn how to make some here.
  • Add the tofu and stir well.
  • At this point, add 2 tbsp of blanched almond flour and stir well. Adding almond flour will help to thicken the mixture well. Plus, the released oil from almond flour will help the mixture leaving the pan easily.

Step-3: Add sweeteners:

Vegan kalakand using homemade tofu

  • If adding sugar-free, add ¼ cup of granular sugar-free to this recipe.
  • I used ½ cup coconut sugar for a brownish hue, caramel like taste and 2 tsp sugar-free sweetener in this recipe.
  • If using sugar, add 2/3 cup of sugar.
  • Now add ½ tsp ground cardamom and a pinch of saffron.
  • Stir well.
  • Allow the mixture to thicken well. The process will take 20-30 minutes on medium flame.

Step-4:

Vegan kalakand using homemade tofu

  • Once the mixture is thick, turn off the heat.

Vegan kalakand using homemade tofu

  • Transfer the mixture into a greased bowl or container.

Vegan kalakand using homemade tofu

  • Add chopped pistachios on the top.
  • Allow the mixture to cool down completely.
  • Now refrigerate the mixture for few hours.
  • Cut the fudge using a sharp knife and serve.

Vegan kalakand using homemade tofu

Pinit

NOTE:

  • The mixture may feel sticky because of the low-fat content in the milk.
  • Feel free to add a few drops of melted vegan butter so that the mixture becomes a lumpy mass and leaves the pan easily.
  • If the mixture feels sticky and pasty, you may need to cook it a little further.
  • If the mixture feels too dry and stiff, add some warm almond milk and stir well. Cook further until the desirable consistency is achieved.
5 from 2 votes
Vegan Kalakand Using Homemade Tofu
Print
Vegan Kalakand Using Homemade Tofu
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Vegan Kalakand Using Homemade Tofu is so easy to make that you will want to make it every other day. Plus, it's utterly decadent to resist. So, don't stop after the first serving.
Course: Dessert
Cuisine: Indian
Calories: 135 kcal
Ingredients
  • 2 cups almond milk
  • 1 cup soy milk or vegan milk powder
  • 1 tsp vegan butter (melted)
  • 1.5 cup silken tofu (crumbled evenly)
  • 2 tbsp almond flour (blanched)
  • ½ cup coconut sugar
  • 2 tbsp granular sugar-free
  • ½ tsp cardamom powder
  • A pinch of safforn
  • 1 tbsp chopped pistachio nuts
Instructions
Prepare the milk:
  1. In a heavy bottom non-stick pan, bring 2 cups of almond or any vegan milk to boil.

  2. Add 1 cup of soy milk powder, and 1 tsp of vegan butter or coconut oil.

  3. Stir occasionally by scraping the bottom to avoid milk scorching.

Add tofu:
  1. Take silken tofu and crumble it.

  2. We just need 1.5 cups of tofu for this recipe.

  3. Add the tofu and stir well.

  4. At this point, add 2 tbsp of blanched almond flour and stir well. Adding almond flour will help to thicken the mixture well. Plus, the released oil from almond flour will help the mixture leaving the pan easily.

Add sweeteners:
  1. If adding sugar-free, add ¼ cup of granular sugar-free to this recipe.

  2. I used ½ cup coconut sugar for a brownish hue and 2 tsp sugar-free in this recipe.

  3. If using sugar, add 2/3 cup of sugar.

  4. Now add ½ tsp ground cardamom and a pinch of saffron.

  5. Stir well.

  6. Allow the mixture to thicken well. The process will take 20-30 minutes on medium flame.

Cool, cut and serve
  1. Once the mixture is thick, turn off the heat.
  2. Transfer the mixture into a greased bowl or container.

  3. Add chopped pistachios on the top.

  4. Allow the mixture to cool down completely.

  5. Now refrigerate the mixture for few hours.

  6. Cut the fudge using a sharp knife and serve.

Recipe Notes

NOTE:

  • The mixture may feel sticky because of the low-fat content in the milk.
  • Feel free to add a few drops of melted vegan butter so that the mixture becomes a lumpy mass and leaves the pan easily.
  • If the mixture feels sticky and pasty, you may need to cook it further.
  • If the mixture feels too dry and stiff, add some warm almond milk and stir well. Cook further until the desirable consistency is achieved.

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Learn how to make homemade tofu easily at home.

Tofu From Store Bought Soy milk:

Tofu From Store Bought Soy milk

And some tofu recipes that you may love:

raw vegan gyro

Raw vegan gyro

Vegan kalakand using homemade tofu # vegan # healthy #milkfudge

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