Pumpkin Besan Burfi Chickpea Fudge Recipes

PUMPKIN BESAN BURFI {CHICKPEA FUDGE}

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!