Pumpkin Burfi Recipe | Vegan Dessert | Healthy Allergen-Free Sweets

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a distinct flavor.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is dairy-free and lower in calories.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Peanuts provide a similar crunch at a lower cost.

Add pumpkin cubes with water to a pot.

Cover and cook for 7 to 8 minutes until soft.

Make a corn flour slurry by mixing 1 tbsp of corn flour with 1 cup of water.

Cool the pumpkin, strain the extra water, and blend it into a puree.

Heat a heavy bottom pan on medium flame.

Add the pumpkin puree, sugar, and a pinch of salt to the pan.

Cook until the sugar melts.

Add the corn flour slurry and stir continuously.

The mixture will begin to thicken.

Mix in sunflower seeds, cardamom powder, and lemon juice.

Keep cooking until the mixture pulls away from the pan.

Add olive oil for extra glaze.

Cook for another 3 to 4 minutes until it forms a soft ball.

Transfer the mixture to a greased pan.

Garnish with saffron strands and let it set in the refrigerator for at least 2 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens