{"id":10182,"date":"2018-10-07T11:25:11","date_gmt":"2018-10-07T15:25:11","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=10182"},"modified":"2022-09-09T23:52:20","modified_gmt":"2022-09-10T06:52:20","slug":"pumpkin-besan-burfi-chickpea-fudge","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/pumpkin-besan-burfi-chickpea-fudge\/","title":{"rendered":"Pumpkin Besan Burfi {Chickpea Fudge}"},"content":{"rendered":"\n

A delicious seasonal vegan besan burfi<\/strong> treat revealing the mellow sweetness of pumpkin married to the earthy flavours of besan or chickpea\/gram flour. This melt-in-the-mouth pumpkin chickpea fudge recipe<\/strong> is dairy-free, gluten-free, soy-free and nut-free. It can be made for any special occasion or to simply end any meal on a sweet note.<\/p>\n\n\n

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\"Pumpkin <\/picture><\/figure><\/div>\n\n\n

Burfis are delicious sweet confectioneries that originate from India and are very popular treats in Mauritius. They are mostly made with condensed milk or milk powder and sugar with a variety of added flavours and\/or colour. <\/p>\n\n\n\n

Another well-known variety of burfi calls for besan or gram\/chickpea flour. Besan burfi is one of my favourites and is easily made vegan by replacing the ghee with coconut oil.<\/p>\n\n\n\n

I make burfis in various flavours every now and then and especially around this time of the year when the temperature drops. When I shared a photo of this besan burfi<\/a> on Instagram a few weeks ago, some of you asked about the recipe. I knew I wanted to tweak this recipe a little bit before posting it.<\/p>\n\n\n\n

I had some fresh pumpkin puree that I made from some kabocha squash<\/strong> and I wanted to use it in a sweet recipe other than pie. So, marrying pumpkin to besan to make a delicious burfi seemed like a wonderful idea. <\/p>\n\n\n\n

By the way, if you follow my stories<\/a> on Instagram, you’ll catch a glimpse of the kabocha squash in question that was mislabelled as”buttercup” in the store. Kabocha squash and buttercup are two varieties that are often confused, but judging by the shape, I suspected that the one I bought was a kabocha squash and most of you indeed confirmed this.<\/p>\n\n\n\n

You may use other varieties of pumpkins to make the puree, any pumpkin with a sweet creamy flesh will work. If you have a watery pumpkin on hand, just allow it to cook for a little longer until the liquid evaporates and you are left with a thick puree.<\/p>\n\n\n\n

You may also use canned pumpkin puree if you prefer, just make sure to get 100% pure pumpkin<\/strong> and not pumpkin pie filling.<\/p>\n\n\n\n

The recipe is fairly easy but it does require some elbow grease for the final constant stirring step. Nevertheless, this little effort is well worth it; this pumpkin burfi tastes amazing. Roasting the besan or chickpea\/gram flour imparts a nutty aroma and flavour to this moreish melt-in-the-mouth fudgy confection.<\/p>\n\n\n

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\"Pumpkin <\/picture><\/figure><\/div>\n\n\n

I’ve used jaggery<\/a> in this recipe which, if you are not familiar with, is an unrefined sugar available in a block form that you can shave, grate or grind to a powder. Jaggery has a golden to rich brown colour and because of its rich molasses and buttery caramel flavour, it makes a perfect sweetener in many desserts, sweet chutneys and compotes<\/a>, and dairy-free fudge recipes like the one we’re making today. If you can’t get hold of it, you can replace it with soft brown sugar or coconut\/palm sugar. <\/p>\n\n\n\n

You can also use maple syrup in which case you would need to adjust the other liquids accordingly (like reducing the pumpkin puree and coconut milk). Maple syrup adds another layer of flavour and makes an equally delicious fudge with a lovely texture.<\/p>\n\n\n\n

Date puree might be another option too for a natural sweetener although just like maple syrup you’ll need to reduce the liquids accordingly. I would thicken the date sauce first to concentrate the sweetness, then add it in. Because of the high fibre content, dates impart a softer texture to this fudge. In consequence, it is less burfi-like and more like a halwa or pudding.<\/p>\n\n\n\n

Pumpkin Besan Burfi {Chickpea Fudge}<\/h2>\n\n\n\n

This burfi is a treat to be consumed in moderation although it does contain some healthy ingredients like pumpkin and chickpea flour that add to the nutrient profile. If you are counting calories, just don’t eat half the plate! <\/p>\n\n\n\n

When I used to work in an office, I would often pack a couple pieces of these burfis in my lunch box for an afternoon snack; they would give me a little boost of energy and brighten my mood too!<\/p>\n\n\n

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\"Pumpkin <\/picture><\/figure><\/div>\n\n\n