Kesar Burfi – Almond Semolina Fudge flavored with Saffron- Guest post for Dassana. Vegan Recipe


Dassana’s Veg Recipes Of India is one of my favorite Indian food blogs and her recipes never fail! Dassana makes authentic Indian food very accessible. True to her blog title, her collection is full of authentic regional/state specific cuisine, tips and tricks that have been passed on from generations, some recipes you will never find anywhere else on the web and definitely in no Indian restaurants. And the beautiful photography is mesmerizing.
Her blog has a lot of vegan options, moving towards more and more so.. and almost all vegetarian recipes can be easily made vegan. I also know Dassana from our online chats and she is a wonderful and sweet person. Thank you for the opportunity to Guest post Dassana.

When Dassana asked me to do a guest post(which was some time back and I got sucked into the holiday season back then), I knew I had to make an Indian dessert/Mithai.

Most of the dairy intense Indian sweets are difficult to veganize to an exact taste and I keep working on them with every festival. The idea for this Kesar Burfi came along round Lohri. I finally made a version that I liked and my husband loved and here we are with a Almond Semolina Fudge with Saffron.


The soaked almonds give it the Khoya effect and the semolina keeps the burfi a fudgy crunch. You can adjust the quantity of sugar syrup, a few teaspoons less syrup for a dryer harder burfi and more syrup for a softer melt in your mouth version.




I dont whip up much authentic Indian food as I would like. I picked up a few recipes while cooking with my mom during undergrad summers, and i always wanted to try new versions or fusions back then too. Then I left to come to Urbana-Champaign for grad school. Most other methods, I have learnt over time by trial and error and working with the tastes and textures that i remember or like. I think that is one of the reasons that helps me think out of the box and vegan-ize  some of the indian sweets. Rasmalai(cheese balls in sweet saffron milk) and Rasgulla still evade me, but I am working on it and have a close alternative. Remind me to make some Mysore Pak(roasted chickpea flour fudge) and post that soon. All Vegan and you wont know it:). 
Some of the barfi/ladoos already on the blog are almost as I remember while some are altered results that we love. This burfi might not taste like the khoya version but it is delicious and a current favorite. 

As Vegans, me and my husband eat a plant-based diet, that excludes all animal and animal derived products such as dairy(including milk and all milk derived products, Ghee, Butter, Cheese, milk powder etc), eggs, honey and meat(chicken, beef, lamb, fish etc). All of these products lead to immense pain, suffering, torture and eventual death of a living being. The number for The Indian dairy industry is 8 million unwanted male calves killed every year. That is 1 every 11 seconds. These are extra calves left after all the other millions of calves which go back into the dairy or leather or bull industry. 

Some frequently asked questions about the diet and stats specific to India, are answered in this well written post by Harini.

There are several alternatives available here in the US to replace milk, meat, cheese, cakes, desserts and the lot. But not many options for Mithai/Indian Sweets. So here is another attempt at a delicious and cruelty free alternative.


For more Vegan-ized Indian sweets, Gulab Jamuns, Ladoos and more see here.

Dassana has a bunch of Vegan dessert recipes too.


Step by Step Pictures and the Recipe at Veg Recipes of India here. Or below.

Steps:


In a pan, mix all the ingredients of the sugar syrup and bring to a boil on low-medium heat. Continue boiling till 1 string consistency is achieved. Few minutes.

Meanwhile, in another pan, dry roast the semolina on low-medium heat for 6-8 minutes or until it starts changing color and is fragrant.



If your semolina grain is large, then pulse it a few times in a blender/processor before roasting.

Add ground almonds and oil to the roasting semolina.



Mix well to form crumbs. (half a minute)




Add the boiling sugar syrup and mix well.

Take off heat after a few seconds and pour on greased or parchment lined pan.



Use a knife or Pizza cutter to cut into squares. Let cool completely before breaking apart.


Vegan Kesar Burfi


Kesar Burfi/Barfi – Almond Semolina Saffron Fudge.
Allergy Information: Dairy, Egg, Corn, Soy, Yeast free.
To make the fudge Gluten-free, use coarsely ground Oats or brown rice instead of Semolina.

Makes 1 8.5 by 4.5 inch pan. About 12, 2 inch squares.


Ingredients:

1/2 cup Semolina flour or fine Semolina(fine Sooji, fine cream of wheat)
3/4 cup raw almonds soaked overnight
a pinch of sea salt or regular salt
2 Tablespoons Oil(I usually use 1 Tablespoon Coconut oil and 1 Tablespoon Earth balance butter or organic canola oil)

Sugar syrup:

1/2 cup ground raw sugar(or coconut sugar or other sugar of choice. Use 2 Tablespoons more for sweeter)
1/4 cup water
a pinch of cardamom powder
1/2-1 teaspoon Saffron strands(to taste)
a pinch of salt

Method:

Soak the almonds overnight. Peel and pulse into coarse crumbs. Add a pinch of sea salt and keep ready.
To peel almonds easily. Drain and soak them in boiling water for 2 minutes. The Skin will loosen up. Press the almonds and they will pop out.
In a pan, mix all the ingredients of the sugar syrup and bring to a boil on low-medium heat. Continue boiling till 1 string consistency is achieved. Few minutes.
Meanwhile, in another pan, dry roast the semolina on low-medium heat for 6-8 minutes or until it starts changing color and is fragrant.
If your semolina grain is large, then pulse it a few times in a blender/processor before roasting.
Add ground almonds, oil and mix well to form crumbs. (Mix continuously by pressing and breaking crumbs to evenly distribute the oil. half a minute)
Add the boiling sugar syrup and mix well. 
Take off heat after a few seconds and pour on greased/oiled or parchment lined pan.
Even it out, use knife to cut into square or diamond shape, and let cool for 15 minutes before breaking into pieces.

Notes: Use 3/4 of the syrup, mix well and add more if needed. Semolina from different wheat grains absorbs moisture differently. Once mixed, check if the mixture is already a lump and can be set into burfi. If too dry and crumbly, then add more syrup.


This post is being shared at Slightly Indulgent Tuesdays, Allergy Free Wenesdays

Comments

  1. says

    I’ve certainly heard of burfi before, but I’ve never had it, and still can’t imagine quite what it would taste like since there’s nothing else quite like it. I’m so excited you’ve made a vegan version so that maybe I can change all that at last!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>