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  • Isabella Akshay

Santra (orange) Burfi & Coconut Burfi

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.





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