No Dairy Recipe | Besan Burfi With Condensed Milk - Chickpea Flour Fudge

Besan Burfi With Condensed Milk - Chickpea Flour Fudge

For the roasted Besan/chickpea flour :
1 tbsp oil
1 cup besan or chickpea flour
For the condensed non dairy milk :
1 cup almond milk or soy milk or other not too thin non dairy milk
1/2 cup +1 tbsp sugar
1 tbsp refined coconut oil or use vegan butter
2.5 tbsp cashew flour grind cashews with a bit of starch or flour. or without. pulse till somewhat evenly ground/just starting to get buttery, and use
a pinch of salt

  1. Heat oil in a skillet over medium heat. Add besan or chickpea flour, preferably sieved if using besan. Mix and roast for 10 minutes. Stir every 20-30 seconds once the skillet is hot. If the flour starts to brown too quickly, reduce the heat. The overall mixture should change color slightly and smell nutty. To make oil-free, dry roast the flour. it takes the same time. You can roast the flour while the condensed milk is thickening.
  2. In a skillet heat non dairy milk + oil + sugar over medium heat. Cook for 10 minutes or until boiling well for a few minutes.
  3. Add cashew flour, salt and whisk in. Reduce heat to medium-low and continue to boil for 10 minutes or until the mixture thickens to just about condensed milk consistency. Because the mixture is hot, it might seem runny, but if you take some in a spoon and let cool for a minute, the mixture thickens to a caramelly condensed milk consistency. Add any flavor additions like cardamom at this point and mix in. ***
  4. etc
  5. etc

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