Besan Burfi with Condensed Milk

Besan Burfi with Condensed Milk. Indian Chickpea flour fudge with Condensed non
dairy milk. Besan Burfi for Diwali. Fudge Sweet Gluten free Vegan Indian Recipe. 5 Main ingredients. Omit the oil ot make oil-free. Makes 12 to 16 pieces.

Besan Burfi with Condensed Milk (Dairy-free) - Chickpea flour fudge

Ingredients

For the roasted Besan/chickpea flour:

• 1 tbsp oil
• 1 cup (120 g) besan or chickpea flour

For the condensed non dairy milk:

• 1 cup (250 ml) almond milk or soy milk or other not too thin non dairy milk
• 1/2 cup (102 g) +1 tbsp sugar
• 1 tbsp refined coconut oil or use vegan butter
• 2.5 tbsp cashew flour grind cashews with a bit of starch or flour. or without. pulse till somewhat evenly ground/just starting to get buttery, and use
• a pinch of salt

Other:

• Flavor additions: 1/4 tsp ground cardamom 5 strands of saffron, 1/2 tsp vanilla extract, 1 tsp rose water or other
• slivered almonds or pistachios for garnish

Instructions

Roast the besan/chickpea flour:

• Heat oil in a skillet over medium heat. Add besan or chickpea flour, preferably sieved if using besan. Mix and roast for 10 minutes. Stir every 20-30 seconds once the skillet is hot. If the flour starts to brown too quickly, reduce the heat. The overall mixture should change color slightly and smell nutty. To make oil-free, dry roast the flour. it takes the same time. You can roast the flour while the condensed milk is thickening.

Meanwhile make the condensed non dairy milk:

• In a skillet heat non dairy milk + oil + sugar over medium heat. Cook for 10 minutes or until boiling well for a few minutes.
• Add cashew flour, salt and whisk in. Reduce heat to medium-low and continue to boil for 10 minutes or until the mixture thickens to just about condensed milk consistency. Because the mixture is hot, it might seem runny, but if you take some in a spoon and let cool for a minute, the mixture thickens to a caramelly condensed milk consistency. Add any flavor additions like cardamom at this point and mix in. ***
• Add the roasted flour and mix into the condensed milk over medium low heat. Mix well by dragging to break the lumps if any and incorporate with the wet. This is a good time to get help from the eaters who are hanging out around the kitchen. **If you know your besan/chickpea flour from experience does get lumps, sieve the roasted flour before adding.
• The mixture will thicken and start to feel stiff and start to leave the sides within a minute or 2.*
• You can also add in 1-2 tbsp chopped nuts and currants at this point and mix in. You can also add 1 to 2 Tbsp powdered sugar and mix in, if you like sweeter burfi. (Traditional burfi is very sweet).
• Drop the mixture onto parchment. Use another parchment or greased spatula to even it out. Cut into pieces using pizza cutter while still warm. Press chopped or slivered nuts on top (optional)
• Cool completely, separate the pieces and store. While the mixture is cooling, treat yourself or your kitchen helpers to the burfi bits left in the skillet.

Notes

*The mixture leaving the sides depends on the skillet, stove etc so it might not necessarily be very visible. As soon as the mixture feels stiff, it is good to set. You might get softer or harder burfi depending on cooking time, but delicious any which way.

***If using premade Condensed Coconut/soy/other milk, Use 1/2 cup + 1 tbsp. Add condensed milk and roasted flour to a skillet and heat over medium heat. Mix well. if the mixture is too dry add 1 tbsp or so more condensed non dairy milk. Cook until the mixture is homogeneous and stiffens. You might need to mix in a tbsp or so powdered sugar if the milk was not sweet enough.

https://www.veganricha.com/2015/11/besan-burfi-with-condensed-milk-dairy-free.html