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A delicious seasonal vegan besan burfi treat revealing the mellow sweetness of pumpkin married to the earthy flavours of besan or chickpea/gram flour. This melt-in-the-mouth pumpkin chickpea fudge recipe is dairy-free, gluten-free, soy-free and nut-free. It can be made for any special occasion or to simply end any meal on a sweet note.

Burfis are delicious sweet confectioneries that originate from India and are very popular treats in Mauritius. They are mostly made with condensed milk or milk powder and sugar with a variety of added flavours and/or colour. Another well-known variety of burfi calls for besan or gram/chickpea flour. Besan burfi is one of my favourites and is easily made vegan by replacing the ghee with coconut oil.

I make burfis in various flavours every now and then and especially around this time of the year when the temperature drops. When I shared a photo of this besan burfi on Instagram a few weeks ago, some of you asked about the recipe. I knew I wanted to tweak this recipe a little bit before posting it.

I had some fresh pumpkin puree that I made from some kabocha squash and I wanted to use it in a sweet recipe other than pie. So, marrying pumpkin to besan to make a delicious burfi seemed like a wonderful idea. By the way, if you follow my stories on Instagram, you’ll catch a glimpse of the kabocha squash in question that was mislabelled as”buttercup” in the store. Kabocha squash and buttercup are two varieties that are often confused, but judging by the shape, I suspected that the one I bought was a kabocha squash and most of you indeed confirmed this.

You may use other varieties of pumpkins to make the puree, any pumpkin with a sweet creamy flesh will work. If you have a watery pumpkin on hand, just allow it to cook for a little longer until the liquid evaporates and you are left with a thick puree.

You may also use canned pumpkin puree if you prefer, just make sure to get 100% pure pumpkin and not pumpkin pie filling.

The recipe is fairly easy but it does require some elbow grease for the final constant stirring step. Nevertheless, this little effort is well worth it; this pumpkin burfi tastes amazing. Roasting the besan or chickpea/gram flour imparts a nutty aroma and flavour to this moreish melt-in-the-mouth fudgy confection.

I’ve used jaggery in this recipe which, if you are not familiar with, is an unrefined sugar available in a block form that you can shave, grate or grind to a powder. Jaggery has a golden to rich brown colour and because of its rich molasses and buttery caramel flavour, it makes a perfect sweetener in many desserts, sweet chutneys and compotes, and dairy-free fudge recipes like the one we’re making today. If you can’t get hold of it, you can replace it with soft brown sugar or coconut/palm sugar. You could also use maple syrup in which case you would need to adjust the other liquids accordingly (like reducing the pumpkin puree and coconut milk). Maple syrup adds another layer of flavour and makes an equally delicious fudge with a lovely texture.

Date puree might be another option too for a natural sweetener although just like maple syrup you’ll need to reduce the liquids accordingly. I would thicken the date sauce first to concentrate the sweetness, then add it in. Because of the high fibre content, dates impart a softer texture to this fudge. In consequence, it is less burfi-like and more like a halwa or pudding.

Pumpkin Besan Burfi {Chickpea Fudge}

This burfi is a treat to be consumed in moderation although it does contain some healthy ingredients like pumpkin and chickpea flour that add to the nutrient profile. If you are counting calories, just don’t eat half the plate! When I used to work in an office, I would often pack a couple pieces of these burfis in my lunch box for an afternoon snack; they would give me a little boost of energy and brighten my mood too!

Print Pin 4.5 from 2 votes Pumpkin Besan Burfi {Chickpea Fudge} A delicious seasonal burfi treat revealing the mellow sweetness of pumpkin married to the earthy flavours of besan or chickpea/gram flour. This melt-in-the-mouth vegan fudge recipe is dairy-free, gluten-free, soy-free and nut-free. It can be made for any special occasion or to simply end any meal on a sweet note. Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Servings 32 pieces Calories 90 kcal Author Teenuja Dahari - veganlovlie.com Ingredients For homemade pumpkin puree (yield 2 cups, 480 ml) 455 g fresh pumpkin , [16 oz], peeled and cut into small cubes

, 120 ml water , [1/2 cup], add more as needed For barfi 220 g besan , chickpea/gram flour, [480 ml, 2 cups]

, 1 teaspoon cardamom powder

1 teaspoon cinnamon powder

80 ml coconut oil , melted [1/3 cup]

, 240 ml cooked pumpkin puree , [260 g, 1 cup] homemade or canned (not pumpkin pie filling)

, 120 ml canned coconut milk , [1/2 cup] thick and creamy one, if using light coconut milk reduce the amount by 30 ml

, 150 g jaggery , [3/4 cup] powdered, or use soft brown sugar, *see notes

, 1 teaspoon vanilla , or 1/2 teaspoon almond essence

, 60 ml coconut oil , melted [4 tablespoons]

, Coconut flakes , chopped pistachios or slivered almonds* for garnish, **see notes Instructions To make pumpkin puree Place pumpkin pieces and water in a saucepan on medium heat. Cover and cook for about 20 minutes while stirring occasionally. Add more water as required until pumpkin is soft and easily mashed with a fork.

Make sure the puree is not too watery. It should be thick although not dry and stodgy.

Set the pumpkin puree aside. To make barfi Place besan in a large non-stick saucepan or pot. Turn the heat onto a low-medium or medium and slow roast for about 10 - 15 minutes. The amount of time will vary on the intensity of the heat. Stir constantly to avoid scorching the besan.

When the raw smell disappears and the besan changes colour to a golden light brown, it is ready.

Add the cardamom and cinnamon powder. Stir and mix well with the besan.

Lower the heat to a low setting while you start adding the liquids.

Add 80 ml of coconut oil first and stir to combine and break all lumps. The mixture should look like coarse sand.

Next add the pumpkin puree, coconut milk, sugar and vanilla essence. Stir to combine.

Turn the heat back up to medium and stir constantly to continue cooking the mixture.

The mixture will become a big massive blob and you will need some elbow grease to keep stirring.

Add the remaining coconut oil, one tablespoon at a time while stirring to dry up the mixture (about 5 - 7 minutes).

When the mixture starts to become dry and somewhat flaky on the outside, turn off the heat.

Place the barfi mixture into a greased plate or mould.

Using the back of a tablespoon, press and spread it out evenly in the plate.

Make sure the top is nicely leveled. Set aside to cool.

Once cooled, cut into desired shapes using a sharp thin knife.

Refrigerate for at least 2 hours or overnight before serving.

Barfi will get better the next day when it has firmed up and flavours have developed more. Enjoy with a cup of tea! Notes Jaggery (https://amzn.to/2ylAaxz) is an unrefined sugar available in a block form that you can shave, grate or grind to a powder. (https://amzn.to/2ylAaxz) is an unrefined sugar available in a block form that you can shave, grate or grind to a powder. Buy besan at any Indian grocery store or online - https://amzn.to/2zX3egO Chickpea flour is available at some regular grocery stores or at health stores. **Omit nuts for nut-free. Use toasted coconut flakes for a nutty flavour. This burfi will keep for up to seven days in the fridge in an airtight container. Link to original post - Pumpkin Besan Burfi (Chickpea Fudge) - https://veganlovlie.com/pumpkin-besan-burfi-chickpea-fudge

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