Vegan Kesar Burfi - Almond Semolina Fudge flavored with Saffron
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5
3 reviews
Excellent
Vegan Kesar Burfi - Almond Semolina Fudge flavored with Saffron
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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.
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Ingredients
- 3/4 cup almonds raw, soaked overnight
- 1/2 cup semolina flour or fine Semolina fine Sooji, fine cream of wheat
- sea salt or regular salt, a pinch
- 2 Tablespoons neutral cooking oil I usually use 1 Tablespoon refined Coconut oil and 1 Tablespoon Earth balance butter or organic canola oil, generic cooking oil
Sugar Syrup
- 1/2 cup raw sugar or coconut sugar or other sugar of choice. Use 2 Tablespoons more for sweeter, ground
- 1/4 cup water
- cardamom powder a pinch
- 1/2-1 teaspoon saffron to taste, strands
- salt a pinch
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 Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
8g
(12%)
Sodium
58mg
(2%)
Potassium
91mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Calcium
30mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Sodium | 58mg | 2% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Calcium | 30mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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