Creamy nutty Cashew Besan Burfi made with roasted chick pea flour and smoky zesty citrusy cardamoms and buttery coconut oil.
Get something creamy and lush in your mouth. And, melt.
This dish will counter any belief that vegan food can be super yummy.
Make this:
- When you’ve got a Diwali, Holi or Rakhni party Auntie will have you eating out of your hand, literally
- When you’ve an Indian night with the lads and a barfi staple dessert to temper off the hot curry you had
- When you need a treat to go in your kiddie’s luncheon box
Cashew Besan Burfi was inspired from younger days when attending Southall and purchasing an array of Indian treats and returning home packed with goodies. With Diwali round the corner and friends gathering round a castle in Northumbria – well, I needed something very special and rich.
Cashew Besan Burfi is otherwise known as Cashewnut fudge or Kaju Besan Burfi is an Indian fudge like candy, typically served at celebrations, Diwali to birthday. Instead of the traditional condensed milk and ghee this dish utilises cashews, chick pea flour and coconut oil.
Cashew Besan Burfi is vegan and gluten-free.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 300g chick pea flour (otherwise, known as gram flour)
- 200g cashews
- 100g unrefined cane sugar
- 4 cardamoms, de-shelled
- 150g coconut oil
- Garnishing
- Rose petals and chopped pistachios
Instructions
- In a large non-stick saucepan, sieve in the chickpea flour.
- Turn on the medium flame; gently roast the flour, stirring constantly until it turns into a golden-brown colour. Be careful, not to burn the flour – which can so easily be done if you are not constantly watching the roasting that is taking place. Turn off the heat and allow to cool down.
- Take the sugar and place into a high-speed blender. Whizz for a few seconds and set aside. Do the same with the cashews until the cashews are finely chopped.
- Separately, place the de-shelled cardamom seeds in a grinder and ground to a finely powdered texture.
- Sieve the chickpea flour into a large bowl.
- Stir in the powdered sugar, cardamom and cashews to the flour, using a spatula and make sure the ingredients are well combined.
- Heat the coconut oil, until it melts and add to the large bowl.
- Fold in the fudge mixture with a spatula. Refrigerate for about 30 minutes to an hour – it should harden but still be pliable.
- Remove and use both hands to shape into balls. Place on a tray lined with baking paper. Press down the balls until flat like a mini burger. Garnish with rose petals and chopped pistachios.
- Return to the fridge for at least three or four hours or overnight.
- Serve chilled. To store place in a sealed container in the fridge. Remove before half an hour before serving.
