My vegan version of two Indian classic sweets.
SANTRA BARFI
3 tbsp vegan butter
60g almond flour
2 tbsp almond milk, or other non-dairy milk, warm
8 tbsp full fat coconut cream
Pinch of saffron
125ml fresh orange juice
115g caster sugar
Dissolve the saffron in the almond milk. Keep aside.
In a pan, melt the vegan butter and add the almond flour. Let it brown slightly. Add the orange juice, saffron milk, and coconut cream and lower the flame. Slowly add the sugar, while continuing to stir.
Continue to cook for approx 15 minutes (may take longer) stirring frequently, until it starts coming off the edges and the butter starts to separate.
Switch off the flame and transfer to a container lined with parchment paper. Let it completely cool before transferring to the fridge for a few hours.
Slice to your favourite shape and sprinkle some crushed almonds on top.
COCONUT BURFI
3 tbsp vegan butter
60g almond flour
40g desiccated coconut
150g caster sugar
125ml almond milk
1/2 tsp cardamom powder
Pinch of salt
In a pan, melt the vegan butter and add the almond flour. Let it brown slightly.
Add all other ingredients and continue to stir for approx 15 minutes stirring frequently, until it starts coming
the edges and the butter starts to separate. Switch off the flame and transfer to a container lined with parchment paper.
Comments