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.
Provided by Teenuja Dahari - veganlovlie.com
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- 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.
- 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!
Nutrition Facts : Calories 90 kcal, ServingSize 1 serving
PUMPKIN BISCUITS
A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com.
Provided by Laura Owen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
- Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
- On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
- Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 8.5 g, Cholesterol 6.8 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 91.7 mg, Sugar 1.3 g
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