Rajgira Burfi – Amaranth Coconut Fudge, Amaranth Burfi Candy . Vegan Glutenfree

Vegan Rajgira Burfi - Amaranth Coconut Fudge


Triple fun on this post.. You get these fudgy, easy, refined sugar free Burfis. Then you dip these in melted chocolate to make some fusion Candy. 

Diwali  the Indian festival of lights, is on November 3rd, and Halloween is well, we know on October 31st. Both are heavy on sugary goodies. So I was wondering if I could have a few options that I could use for either celebration. Enter fudgy Burfis. Most of the Burfis/Barfis or Indian fudge like sweets are made with some flour grain or bean(wheat, chickpea etc), loads of sugar and loads of ghee(clarified butter). Some others are milk solids in one form or the other with sugar and ghee. In my quest to vegan-ize the Burfis, I am also using different types of flours and ingredients. 

This Barfi fudge has Amaranth flour, some coconut flakes, cardamom and Maple syrup. It cannot get easier and tastier than this. No huge amount of fat or sugar. You can use other flours in the burfi like Wheat or Oat flour as well. Or add some nut flours like almond, cashew or Pistachio. Possibilities are endless.:)


Vegan Amaranth Coconut Burfi Fudge Candy

Since these burfis are very fudgy, coconutty, and somewhat chewy. I decided to make a batch with vanilla extract instead of cardamom and then coat them up with melted chocolate. And the fusion Candy that came out of it.. Super yumm! I also made the usual cardamom flavored ones into Candy and I love them too.

Color and texture of the fudge can vary depending on how long you roast the flour and the type and amount of maple syrup. You can make a fudgier sweeter fudge or a crumbly Burfi.

More Burfis on the blog… which you can candy-fy for Halloween too.
Coconut Burfi and Laddoos – Coconut Semolina Fudge
Kesar Burfi – Saffron Infused Almond Semolina fudge
Besan Ladoo – Sweet Chickpea flour balls
Wheat Laddoo – Sweet Wheat balls. 

October 2nd, today is Gandhi Jayanti(Mahatma Gandhi’s Birthday), National Kale day and World Farm Animals Day. A day to follow non violence to all beings and eat Kale. Perfect.

Steps:

Dry roast the flour for 5-6 minutes. 

Vegan Amaranth Burfi | Vegan Richa

Add coconut flakes, cardamom. Mix and roast for another minute. Reduce heat to low.



Add maple syrup slowly and mix into a uniform dough. Add oil, mix and Remove from heat. If using vanilla extract, omit the cardamom and add vanilla extract now and mix. Transfer to parchment. 



Flatten it out using a spatula. Sprinkle coconut flakes or coarsely ground Pistachios on top. Cut up into pieces. Let cool completely before storing. 

Above batch with more maple for a softer Amaranth Burfi.

Below batch with less maple and vanilla extract and no topping for a crumblier Candy burfi. Color and texture can vary depending on how long you roast, the type and amount of maple syrup. 

Rajgira Burfi – Amaranth Coconut Fudge
Allergy Information: free of dairy,egg, corn, soy, gluten, refined sugar. can be made refined oil-free.

Makes 20 1.5 inch squares. Easily halved or doubled
Ingredients:
1/2 cup Amaranth flour(Rajgira atta) 
1/2 loaded cup dried coconut flakes. Pulse in a blender a few times to make coarse flour.
a generous pinch of salt
1/4 teaspoon chai masala (or cardamom powder)
6-7 Tablespoons maple syrup 
1 teaspoon oil (optional)

Method:
In a wide pan, add the amaranth flour and heat on medium heat.
Dry roast until the flour gets fragrant and changes color. 5-7 minutes.
Reduce heat to low-medium. Add coconut flakes, salt, oil and chai masala/cardamom(omit if using vanilla). Roast for another 1-2 minutes so the coconut flakes release some oil. Mix well.
Add the maple syrup mix into the flour mixture to get a very soft dough consistency. Use more for a soft sticky dough or less for just about all together dough for crumbly Burfi. 
Add the oil, keep mixing and cook for a minute. The dough will become less sticky. 
Transfer the dough onto parchment and flatten it out using a spatula or hands. Top with coconut flakes or almond slivers or pistachio slivers.
Let cool for a bit, then cut up into desired shapes. Cool and store in airtight container for a few days.

Notes:
If the coconut shreds are too large, pulse them a few times in a blender and use. Or use coconut flour.
If making the vanilla fudge, omit the cardamom/chai masala and add the vanilla extract when you add maple syrup. 



For the Burfi Candy:
Melt vegan chocolate chips(about a cup for the entire Burfi batch) in a double boiler. Once the chocolate is smooth and shiny, dip each square fudge in the chocolate and place on parchment. Or spread a thin layer of melted chocolate on parchment. Place the fudge squares on the chocolate, a 1/4 inch distance apart. Spread another layer of chocolate on top with enough so that it trickles between the squares. Let cool completely in the refrigerator for an hour. Cut up and store.


These Burfis are being shared at Allergy Free Wednesdays, Ricki’s wellness weekend

I love Burfis! Dont you :)


Comments

  1. says

    Happy early Halloween and Diwali, haha, I feel like saying it because I can’t wait for it to happen! I remember there was a Diwali holiday event during my trip in Malaysia few years ago and I didn’t go :( I regretted for not going! Darn, Richa, these fudgy and chewy goodies are lookin’ yum! Of course, I love your step-by-step photos, very helpful and useful to bookmark!

  2. says

    My favorite Halloween treat is vegan candy corn! I just saw a random photo yesterday, there’s this Shepherd’s Pie and the mashed potatoes on top, were created into ghosts with peas as their eyes. I thought it was pretty cute. Right? I think I want this for my Halloween treat, who says it has to be sweet?!

  3. says

    I wanna play, but first I must say that I tried grabbing one of those candies through cyberspace and couldn’t get it. I am eating with my eyes.
    I want candy. Indian candy! and Cara’s honeycomb.

  4. Anonymous says

    WOOT WOOT! This recipe book looks rad! I would be so appreciative to win it! When I use to eat candy, I loved Snickers, Reese’s cups, Twix, I’m sure I’m forgetting something, but I love chocolate!

    Thank you so much for doing this giveaway! <3

  5. says

    Oh wow these look and sound incredible! I love Indian sweets. Only have them as long as they´re vegan though, no ghee or condensed milk for me^^

  6. Anonymous says

    Hmm I really don’t eat Halloween candy but I have a recipe for vegan peanut butter rice krispy treats that are perfect for the occasion!! Laura

  7. says

    Love love your combo of burfi and turning it into candy with chocolate -and amaranth flour is so healthy too! I want to try this out right away!

  8. says

    Now that is one amazing treat that you’ll never find in any Halloween basket! Homemade is always best, because you get to make thing that would be impossible to find elsewhere, just like this burfi. I’ve never made any before but now I must try it ASAP.

  9. says

    I just made a small batch of the burfis – they taste yummm! The texture is stretchy and they’re chewy when eaten as I used more maple. Also after freezing for a bit I could cut them very nicely. But there is a flour-type after taste to them. May be I overcooked the Amarnath or didn’t cook it enough – any thoughts? How can I ensure that the flours and other ingredients blend well together?

    • says

      Roast longer.The flour gets fragrant and also changes the color slightly, just like a wheat burfi/laddoo. Also, rajgira has a distinct flavor to it. so maybe thats what is the after taste? you can add more cardamom or other flavors to mask any after taste as well.

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  11. says

    Richa I made this again too. Roasted the rajgira a little more and that certainly helped. I think adding more (much more!) maple works really well if you want a chewy, soft burfi (like me!)

    • says

      it depends on the maple syrup too. mine is very sweet or so i think so i add just enough. you can also add more coconut to help mask the rajgira taste, plus coconut will also make it more chewy:)

  12. says

    I always use Grade B 100% Pure Maple – tastes yumm! On another note, how would adding some coconut milk work? In terms of making it more moist, as mine was on the dry side, which is why I probably added more maple. I say milk because I wouldn’t want to add more oil.

    • says

      Hmm i think i have grade b maple too:) must be the amaranth flour or coconut then.More maple and more dugy sweetness is good:)
      pulse the coconut a bit longer, so half of it will become buttery. that coconut butter will make it even more fudgy. try it on other flours too like wheat. wheat has less stronger taste in general.

  13. says

    I did pulse the coconut a bit longer but that felt like the rajgira was roasting too much, almost burning. Will try that again for next time though. Bur I take it you don’t recommend the coconut milk addition?

    • says

      pulsing the coconut isnt related to the rajgira cooking. you can pulse the coconut and keep ready and add to the rajgira, mix up and add maple.
      Adding the coconut milk will make it fudgy like a halwa and also make it more perishable. it will need to be refrigerated then. You can add some coconut milk if you want it super soft like a halwa.
      you can message me on the blogs’facebook page or my e-mail(listed in contact) for a quicker turn around time for questions.

  14. says

    It would be so fun to make these with my little nephew and use animal cookie cutters…I want to make burfi elephants, and maybe also some burfi puppies for Adopt-A-Shelter-Dog month. Thanks for the recipe!

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