Vegan 7 Cup Burfi - Chickpea flour & Coconut Fudge Bars
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Course
Dessert
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Cuisine
Indian, Vegan, gluten-free
Vegan 7 Cup Burfi - Chickpea flour & Coconut Fudge Bars
Description
The Vegan 7 Cup Burfi blends chickpea flour, coconut shreds, and unrefined sugar cooked with almond milk and vegan butter or oil to create a rich, fudgy confection. The chickpea flour is first roasted to develop a subtle nuttiness before adding coconut and sugar. The mixture is simmered and stirred for an extended time until it firms up and develops a porous, chewy texture. Cardamom powder is folded in at the end to introduce a delicate floral warmth.
Once finished, the mixture is poured into a lined pan to cool and set, then sliced into bars. The texture balances chewiness with a slight softness that makes it easy to bite into. This burfi is suitable for those following a vegan diet and can be enjoyed as a plant-based treat.
Optional variations include adding coarsely ground nuts along with coconut or mixing chickpea flour with wheat flour for a different texture. Checking the mixture consistency by cooling a small spoonful helps determine the readiness—aiming for a slightly chewy, fudge-like bite.
Ingredients
- 1/2 cup chickpea flour aka garbanzo bean flour or besan (brown chickpea flour
- 1.5 tbsp vegan butter or oil
- 1/2 cup coconut shreds small shreds
- 3/4 cup raw unrefined sugar
- salt a good pinch
- 1/2 cup almond milk , or use soy milk for nutfree
- 1/2 tsp cardamom powder
- 1 to 2 tbsp vegan butter or oil
Instructions
- Line a loaf pan with parchment or grease and set aside. Add the chickpea flour and vegan butter or oil to a skillet over medium heat. Roast for 3 to 5 minutes. Stir occasionally.
- Add sugar,salt and coconut and mix in for a few seconds. Add almond milk and mix in. Bring to a boil and continue to cook for 3 minutes. Stir occasionally.
- Add 1 tbsp vegan butter or oil and mix in. Continue to cook until the mixture starts to leave the edges and gets porous and bubble. This will take anywhere from 12 to 18 minutes. If using oil, add another good pinch of salt and mix in. At the 7 minute mark, you can add i n another tbsp of oil. (The cooking time can be more depending on the stove, pan, moisture content of the sugar etc. Check the mixture by taking a little bit in a spoon, cool for 10-15 seconds and check the consistency. It should be a somewhere between slightly chewy and fudge like. Too chewy means it needs more cooking time).
- Fold in cardamom. Pour in a parchment lined or greased pan or just a large parchment paper. Even it out. Let it cool for 10 minutes, then slice. Cool for another 15 minutes before serving. The burfi keeps setting as it cools, so even if some of the edges are chewy rather than shortbread like, they will set to that texture after an hour or so.
- Store in a container on the counter once completely cool.
Notes
- Adding nuts provides extra texture and richness to the burfi.
- Combining chickpea and wheat flour can alter the bar's firmness and flavor.
- Test the cooking progress by cooling a spoonful; it should be slightly chewy but not too hard.
- Use parchment-lined loaf pan for easy removal and slicing.
User Reviews
Overall Rating
5
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