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Vegan Kesar Burfi - Almond Semolina Fudge flavored with Saffron
5 from 3 votes

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 Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 10
Calories: 155 kcal
Course: Dessert
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. * 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.
  3. 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).
  4. 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.
  5. 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)
  6. Add the boiling sugar syrup and mix well.
  7. Take off heat after a few seconds and pour on greased/oiled or parchment lined pan.
  8. 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

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: 10 Serving

Amount Per Serving

Calories 155

% 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.