A delicious seasonal burfi treat revealing the mellow sweetness of pumpkin married to the earthy flavours of besan or chickpea/gram flour. This melt-in-the-mouth vegan fudge recipe 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.
455gfresh pumpkin[16 oz], peeled and cut into small cubes
120mlwater[1/2 cup], add more as needed
For barfi
220gbesanchickpea/gram flour, [480 ml, 2 cups]
1teaspooncardamom powder
1teaspooncinnamon powder
80mlcoconut oilmelted [1/3 cup]
240mlcooked pumpkin puree[260 g, 1 cup] homemade or canned (not pumpkin pie filling)
120mlcanned coconut milk[1/2 cup] thick and creamy one, if using light coconut milk reduce the amount by 30 ml
150gjaggery[3/4 cup] powdered, or use soft brown sugar, *see notes
1teaspoonvanillaor 1/2 teaspoon almond essence
60mlcoconut oilmelted [4 tablespoons]
Coconut flakeschopped pistachios or slivered almonds* for garnish, **see notes
Instructions
To make pumpkin puree
Place pumpkin pieces and water in a saucepan on medium heat. Cover and cook for about 20 minutes while stirring occasionally. Add more water as required until pumpkin is soft and easily mashed with a fork.
Make sure the puree is not too watery. It should be thick although not dry and stodgy.
Set the pumpkin puree aside.
To make barfi
Place besan in a large non-stick saucepan or pot. Turn the heat onto a low-medium or medium and slow roast for about 10 - 15 minutes. The amount of time will vary on the intensity of the heat. Stir constantly to avoid scorching the besan.
When the raw smell disappears and the besan changes colour to a golden light brown, it is ready.
Add the cardamom and cinnamon powder. Stir and mix well with the besan.
Lower the heat to a low setting while you start adding the liquids.
Add 80 ml of coconut oil first and stir to combine and break all lumps. The mixture should look like coarse sand.
Next add the pumpkin puree, coconut milk, sugar and vanilla essence. Stir to combine.
Turn the heat back up to medium and stir constantly to continue cooking the mixture.
The mixture will become a big massive blob and you will need some elbow grease to keep stirring.
Add the remaining coconut oil, one tablespoon at a time while stirring to dry up the mixture (about 5 - 7 minutes).
When the mixture starts to become dry and somewhat flaky on the outside, turn off the heat.
Place the barfi mixture into a greased plate or mould.
Using the back of a tablespoon, press and spread it out evenly in the plate.
Make sure the top is nicely leveled. Set aside to cool.
Once cooled, cut into desired shapes using a sharp thin knife.
Refrigerate for at least 2 hours or overnight before serving.
Barfi will get better the next day when it has firmed up and flavours have developed more. Enjoy with a cup of tea!
Notes
*Jaggery (https://amzn.to/2ylAaxz) is an unrefined sugar available in a block form that you can shave, grate or grind to a powder.Buy besan at any Indian grocery store or online - https://amzn.to/2zX3egOChickpea flour is available at some regular grocery stores or at health stores. **Omit nuts for nut-free. Use toasted coconut flakes for a nutty flavour.This burfi will keep for up to seven days in the fridge in an airtight container.Link to original post - Pumpkin Besan Burfi (Chickpea Fudge) - https://veganlovlie.com/pumpkin-besan-burfi-chickpea-fudge