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Vegan Kesar Burfi – Almond Semolina Fudge flavored with Saffron

February 20, 2013 By Richa 28 Comments

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When Dassana of Veg Recipes Of India 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.

Jump to Recipe   

Vegan Kesar Burfi - Almond Semolina Fudge | Vegan Richa

Dassana’s blog  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. 
Her blog has a lot of vegan options, moving towards more and more so.

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 festival. 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 work as Khoya (milk solids) and the semolina holds it all together. 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.


Vegan Kesar Burfi - Almond Semolina Fudge | Vegan Richa


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 the US 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, (* not anymore, check my book!).
Some of the barfi(burfi)/ladoos already on the blog are almost as I remember while some are altered results that we love. This burfi might not taste exactly 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.


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.

Vegan Kesar Burfi - Almond Semolina Fudge flavored with Saffron. | VeganRicha.com #vegan #burfi #Indian


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.

Vegan Kesar Burfi - Almond Semolina Fudge flavored with Saffron. | VeganRicha.com #vegan #burfi #Indian


Mix well to form crumbs. (half a minute)


Vegan Kesar Burfi - Almond Semolina Fudge flavored with Saffron. | VeganRicha.com #vegan #burfi #Indian


Add the boiling sugar syrup and mix well.

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

Vegan Kesar Burfi - Almond Semolina Fudge flavored with Saffron. | VeganRicha.com #vegan #burfi #Indian


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


Vegan Kesar Burfi

Print Recipe

Vegan Kesar Burfi - Almond Semolina Fudge flavored with Saffron

When Dassana of Veg Recipes Of India 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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Indian
Servings: 10
Calories: 155kcal
Author: Vegan Richa

Ingredients

  • 3/4 cup (107.25 g) raw almonds soaked overnight
  • 1/2 cup (84 g) Semolina flour or fine Semolina fine Sooji, fine cream of wheat
  • a pinch of sea salt or regular salt
  • 2 Tablespoons Oil I usually use 1 Tablespoon refined Coconut oil and 1 Tablespoon Earth balance butter or organic canola oil

Sugar Syrup

  • 1/2 cup (118.29 g) ground raw sugar or coconut sugar or other sugar of choice. Use 2 Tablespoons more for sweeter
  • 1/4 cup (62.5 ml) water
  • a pinch of cardamom powder
  • 1/2-1 teaspoon (0.5 teaspoon) Saffron strands to taste
  • a pinch of salt

Instructions

  • Soak the almonds overnight. Peel and pulse into coarse crumbs. Add a pinch of sea salt and keep ready. * You can also use almond meal. Soak for a few hours, drain and use.
  • * 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 under sugar syrup and bring to a boil on low-medium heat. Continue boiling till 1 string (single thread)consistency is achieved ( temp around 230 degrees F / 110ºc).
  • 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 slicing into pieces.

Notes

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.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Vegan Kesar Burfi - Almond Semolina Fudge flavored with Saffron
Amount Per Serving
Calories 155 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 58mg3%
Potassium 91mg3%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 10g11%
Protein 3g6%
Calcium 30mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Kesar Burfi - Almond Semolina Fudge flavored with Saffron. | VeganRicha.com #vegan #burfi #Indian

Filed Under: dessert, indian sweet, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. ANU says

    February 20, 2013 at 2:33 am

    this is simple awesome and rich….beautiful clicks…
    “Healthy Recipe Substitution” – HRS Event and SURPRISE Giveaway – Dec 20th to Mar 20th

    Reply
    • Richa says

      February 20, 2013 at 6:02 pm

      Thanks Anu! It is amazing indeed.

      Reply
  2. Rooted Vegan says

    February 20, 2013 at 3:39 am

    This looks incredible! I can’t wait to try it.

    Reply
    • Richa says

      February 20, 2013 at 6:05 pm

      Thank you Kate and Maria!

      Reply
  3. Anu says

    February 20, 2013 at 4:34 am

    Beautiful clicks. Looks lovely

    Reply
    • Richa says

      February 20, 2013 at 6:04 pm

      Thank you Anu!

      Reply
  4. vedgedout.com says

    February 20, 2013 at 6:12 am

    I’m sure that it’s even better than the “real” thing. I admire how you persevere until you get it just right! xx

    Reply
    • Richa says

      February 20, 2013 at 6:09 pm

      Thanks somer. Its like some special cheese dish which you grow up with. you have to find an alternative right 🙂

      Reply
  5. Caitlin says

    February 20, 2013 at 11:41 am

    the texture looks amazing!

    Reply
    • Richa says

      February 20, 2013 at 6:10 pm

      Thanks Caitlin.. it is delicious i tell ya!

      Reply
  6. anusha praveen says

    February 20, 2013 at 5:33 pm

    I ve nothing to say Richa except that i cant take my eyes off the pictures and stop drooling

    Reply
    • Richa says

      February 20, 2013 at 6:10 pm

      Thank you Anusha! Give a try too!:)

      Reply
  7. anunrefinedvegan.com says

    February 20, 2013 at 6:53 pm

    These are such beautiful little jewels! Feel honored to have received some from you :-).

    Reply
    • Richa says

      February 21, 2013 at 6:43 am

      I hope you liked them.. the one i sent you was coconut semolina saffron fudge.:)

      Reply
  8. dassana says

    February 20, 2013 at 7:07 pm

    thanks richa for all the sweet words. and thanks a bunch for the guest post. i shall be making the kesar barfi soon.

    Reply
    • Richa says

      February 21, 2013 at 6:44 am

      Let me know how it turns out!

      Reply
  9. Hannah says

    February 21, 2013 at 2:38 am

    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!

    Reply
    • Richa says

      February 21, 2013 at 6:45 am

      true that.. all the fudgy milk solids in combination with the flavors and textures.. so many more to veganize!:)

      Reply
  10. Indian Cooking with Gangnam Style...!!! says

    February 22, 2013 at 3:57 am

    This look so delish…. yummy and great texture.

    Reply
    • Richa says

      March 7, 2013 at 10:51 pm

      Thanks!

      Reply
  11. Cadry's Kitchen says

    March 1, 2013 at 3:56 pm

    Gorgeous! It looks divine!

    Reply
    • Richa says

      March 7, 2013 at 10:51 pm

      Thanks Cadry. it sure is!

      Reply
  12. Nipa says

    March 29, 2015 at 10:24 am

    Just curious,could you use almond meal instead?
    your recipes are very good.

    Reply
    • Richa says

      March 29, 2015 at 1:32 pm

      yes you can use almond meal. soak it for an hour or so, then blend a bit to break it down to slightly finer than the meal size and use. you can skit the blending step if the meal is finely ground.

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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