Burfi is an Indian dessert — similar to fudge, but slightly earthier and is typically made with some combination of milk, sugar, ghee, and flavorings. In Indian culture, burfi is often given as a gift, accompanying any kind of celebration: a birthday, a holiday, even a simple get-together of friends. Burfi is also often served as part of festive or religious occasions and is offered as Prasad after prayers. It’s enjoyed on festivals like Diwali and Holi.
Barfi comes in many different varieties and flavors – mango, rose, cashew, chocolate, just to name a few. The original, traditional burfi recipe calls for using khoya or milk solids. My vegan version uses a mix of roasted semolina and coconut flours, that is mixed with sugar and spices and coconut oil.
So what exactly is Semolina?
Semolina or cream of wheat, as you probably know it, is the coarsely purified wheat middlings of durum wheat. Semolina is a good source of protein, carbs and is low in fat and calorie content. When roasted, semolina gives out a mild and earthy aroma.
Semolina, sometimes called rawa, is best known as an ingredient in rava ladoo, a popular Indian sweet which is prepared on festivals like Diwali. Sooji ka halwa is another Indian-inspired dessert that has a pudding-like texture. Rava is used to make idlis, rava dosa, and uttapam, common foods in South India.
Why am I in love with this burfi-
✓a healthy dessert or snack and itis vegan!
✓you can make it ahead of time- they stays good on the kitchen counter for up to a week.
✓they freeze well, so make a big batch
✓perfect crowd pleaser for all ages and any occasion
A few tips –
• roast the semolina properly- the most crucial step. You know that the semolina is roasted-when you can smell the earthy aroma and the color of semolina changes from white to light brown.
• burfi stays fresh up-to one week at room temperature
• burfi freeze really well, so make a big batch
If you are looking for a gluten-free Indian dessert, check out besan ladoo, they are my absolute favorite.
Vegan Burfi, a quick, simple and healthy Indian dessert for any festival or celebration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Allergens: Tree Nuts, Wheat
- Servings: 10
- 1 cup coconut sugar
- 3/4 cup water
- 1/4 teaspoon ground cardamom
- 4 strands of saffron
- 1 cup semolina flour
- 1 cup coconut flour
- 2 tablespoon coconut oil
- 1/4 cup almonds (chopped)
- 1/4 cup pistachios (chopped)
- pinch of salt
In a small pot over medium heat, add coconut sugar, water, ground cardamom, and saffron, mixing until it comes together and there are no clumps.
In a large pan, dry roast the semolina on medium-low heat for 6-8 minutes until it gets fragrant.
Add the coconut flour, coconut oil, almonds, pistachios, and salt to the pan, mixing well and roasting it for 2 minutes.
Add the prepared sugar syrup to the large pan and mix well to form a lumpy mixture. Take it off the heat.
To make burfi: When it's still hot, press the mixture immediately into a parchment-lined baking pan (8x8) and set it in the refrigerator for an hour.
Cut the refrigerated mixture into 2x2 bars.