This is the first guest post in the blog and I am glad to introduce you all to a genius recipe developer as well as a fantastic cook – Richa.
Richa is a vegan blogger who blogs at www.veganricha.com. Being very passionate about animal rights and veganism, her blog has tons of vegan cakes, breads and desserts recipes and much more. She is one of those blogger whose recipes we love ( i have tried some from her blog and they were awesome) and we recommend to all especially, vegans.
Here Richa has veganised a classic indian sweet – Kesar Burfi which is made with milk and khoya (evaporated milk). So here is Richa’s post for you.
I am so excited to be here today. Dassana’s blog is one of my favorites and her recipes never fail! So many recipes, regional cuisines, beautiful and delicious food.
When Dassana asked me for a guest post (which was some time back and I got sucked into the holiday season back then), I knew I had to make some Indian dessert.
Most of the dairy intense Indian sweets are difficult to veganize to an exact taste and I keep working on them with every festival. The idea for this Kesar Burfi came along round Lohri. I finally made a version that I liked and my husband loved and here we are with a Almond Semolina Fudge with Saffron.
The soaked almonds give it the Khoya effect and the semolina keeps the burfi a fudgy crunch. You can adjust the quantity of sugar syrup, a few teaspoons less syrup for a dryer harder burfi and more syrup for a softer melt in your mouth version.
As Vegans, me and my husband eat a plant-based diet, that excludes all animal and animal derived products such as dairy(including milk and all milk derived products, Ghee, Butter, Cheese, milk powder etc), eggs, honey and meat(chicken, beef, lamb, fish etc). All of these products lead to immense pain, suffering, torture and eventual death of a living being. The number for The Indian dairy industry is 8 million unwanted male calves killed every year. That is 1 every 11 seconds. These are extra calves left after all the other millions of calves which go back into the dairy or leather or bull industry.
Some frequently asked questions about the diet are answered in this well written post by Harini.
There are several alternatives available here in the US to replace milk, meat, cheese, cakes, desserts and the lot. But not many options for Indian desserts. So here is another attempt at a delicious and cruelty free alternative.
For more Vegan-ized Indian sweets, Gulab Jamuns, Ladoos and more see here.
Dassana has a bunch of Vegan dessert recipes too.
Some Steps to make the Kesar Burfi Recipe:
1: In a pan, mix all the ingredients of the sugar syrup and bring to a boil on low-medium heat. Continue boiling till 1 string consistency is achieved. Few minutes.
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.
2: If your semolina grain is large, then pulse it a few times in a blender/processor before roasting. Add ground almonds and oil to the roasting semolina.
3: Mix well to form crumbs. (half a minute)
4: Add the boiling sugar syrup and mix well. Take off heat after a few seconds and pour on greased or parchment lined pan.
5: Use a knife or Pizza cutter to cut into squares. Let kesar barfi cool completely before breaking apart.
You can find me at the following for future posts.
Kesar Barfi recipe details below:
- ½ cup semolina flour or fine semolina(fine sooji, fine cream of wheat)
- ¾ cup raw almonds soaked overnight
- 1 pinch sea salt or regular salt
- 2 tablespoons oil (I usually use, 1 Tablespoon Coconut oil and 1 Tablespoon Earth balance butter or organic canola oil)
- ½ cup ground raw sugar (or coconut sugar or other sugar of choice. Use 2 Tablespoons more for sweeter)
- ¼ cup water
- a pinch of cardamom powder (choti elaichi powder)
- ½ to 1 teaspoon saffron strands to taste (kesar)
- 1 pinch of salt
- Soak the almonds overnight. Peel and pulse into coarse crumbs. Add a pinch of sea salt and keep ready.
- 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 of the sugar syrup and bring to a boil on low-medium heat. Continue boiling till 1 string consistency is achieved. Few minutes.
- 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 breaking into pieces.
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.
To make the fudge Gluten-free, use coarsely ground Oats or brown rice instead of Semolina.