Kaju Besan Burfi

by Edward Daniel

Kaju Besan Burfi – Cashewnut fudge
Prep time
Cook time
Total time
Kaju Besan Burfi – Cashewnut fudge came about because I wanted to make something quick and easy. Being on the go means that I need to be careful how I spend my time and plan what I am doing next. Cashews are so versatile and this dessert is ridiculously simple to put together. With Diwali round the corner and friends gathering round a castle in Northumbria – well, I needed something very special and rich. I put as little sugar and oil as I can afford to get away so as not to drown the subtle flavours of the cashews and chickpea and allow the cardamom taste and smell to seep through. This dish is crumbly too. Happy Diwali.
Recipe type: Dessert, Snack
Cuisine: Vegan
Serves: 16
  • 200g chick pea flour (otherwise, known as gram flour)
  • 200g cashews
  • 100g raw unrefined sugar
  • 4 cardamoms, de-shelled
  • 150g coconut oil
  1. In a large non-stick saucepan, sieve in the chickpea flour.
  2. Turn on the medium flame; gently roast the flour, stirring constantly until it turns into a golden brown colour. Be careful, not to burn the flour – which can so easily be done if you are not constantly watching the roasting that is taking place. Turn off the heat and allow to cool down.
  3. Take the sugar and place into a food processor. Whizz for a few seconds and set aside. Do the same with the cashews until the cashews are finely chopped.
  4. Separately, place the de-shelled cardamom seeds in a grinder and ground to a finely powdered texture.
  5. Sieve the chickpea flour into a large bowl.
  6. Stir in the powdered sugar, cardamom and cashews to the flour, using a spatula and make sure the ingredients are well combined.
  7. Heat the coconut oil, until it melts and add to the large bowl.
  8. Line a dish with baking powder. Fold in the fudge mixture. Spoon over with a spatula to give a flat surface.
  9. Place in the freezer for about 30 minutes. Leave in the fridge until ready to serve.
  10. Turn over the fudge and cut into squares. Serve.



EthiVegan by Edward Daniel

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