Happy Ganesh Chaturthi Everyone! This delicious vegan mango burfi fudge will get you started for the celebration!
Use the really ripe mango puree for the best results. Add saffron or cardamom or vanilla extract for variations in taste. These burfis are soft, melt in your mouth fudgy. If you like ripe mango, you will love these. Add some protein powder to these mango bars for a protein snack fudge bar!
Ganesh /Vinayak chaturthi is a Hindu festival celebrated in honor of the god Ganesha, the elephant-headed god, who helps remove obstacles and is the god of wisdom. The festival involves installing clay Idols of lord Ganesh in public pandals (temporary shrines) or at home, which are worshiped for ten days with a variety of herbal leaves and plants. the idol and the herbs are immersed at the end of the festival in a water body(lake). This was in practice to help purify/sanitize the lake water when that was the only source of potable water. Now of course the festival has changed to a celebration of show with the super large idols, use of toxic material to make the idols, large scale festivities, and immersion in any water body including oceans.
I end up sounding preachy no? Its just that when I pause to think about the festival and reason behind all the activities, I always find options that are better for us, and the planet. There are several eco friendly options that use clay and non toxic colors to make the idols. Please find one locally to celebrate the essence of the festival.
India is also home to almost 60% of the remaining Asian elephant population; and continues to be plagued with problems of large numbers of elephants being held in captivity for logging, entertainment and street begging. their life is a life of torture, scarce food or food unfit for elephants, and misery. Read about Raju, the emaciated elephant who was rescued after 50 years of life of begging here.
Allergen Information: Free of dairy, egg, corn, soy, gluten, yeast.
1/4 cup finely ground oats or oat flour
1/4 cup finely ground cashews
1/3 loaded cup coconut flour
a pinch of salt
1 to 2 Tbsp ground sugar (depends on the sweetness of the mango)
1/2 cup +2 Tbsp mango puree (ripe mango pureed) , for best results use thick canned mango puree or pulp (sweetened or unsweetened)
a generous pinch of cardamom or saffron, or 1/2 tsp vanilla extract or omit
1. Dry roast oat flour in a skillet, for 3 to 4 minutes on medium low heat.
2. Add cashews, coconut flour, salt and mix well for half a minute to incorporate all the flours.
3. Add sugar, mango puree, cardamom or saffron, and mix well. Keep mixing and the mixture will thicken considerably within a minute or 2. Taste carefully and add more sugar if needed. Mix and take off heat.
4. Drop the mixture on parchment and press down with a clean spatula. Shape into a square and chill for an hour. Slice and serve. The bars will very soft if the moisture content in the mango was too high and firm fudgy if the mango was ripe and the puree was thick. You can serve them as halwa in a bowl if too soft. Press almond or pistachio slivers on top of each bar. Store in an airtight container in the refrigerator for upto 4 days.
Add protein powder when you add mango puree for a protein bar.
Use a different sweet fruit puree. thicken the puree if needed by cooking it in a pan for a few minutes, before adding it to the flours.