Rajgira Burfi – Amaranth Coconut Fudge, Amaranth Burfi Candy . Vegan Glutenfree

Since these burfis are very fudgy, coconutty, and somewhat chewy. I decided to make a batch with vanilla extract instead of cardamom and then coat them up with melted chocolate. And the fusion Candy that came out of it.. Super yumm! I also made the usual cardamom flavored ones into Candy and I love them too.

Color and texture of the fudge can vary depending on how long you roast the flour and the type and amount of maple syrup. You can make a fudgier sweeter fudge or a crumbly Burfi.

More Burfis on the blog… which you can candy-fy for Halloween too.
Coconut Burfi and Laddoos – Coconut Semolina Fudge
Kesar Burfi – Saffron Infused Almond Semolina fudge
Besan Ladoo – Sweet Chickpea flour balls
Wheat Laddoo – Sweet Wheat balls. 

October 2nd, today is Gandhi Jayanti(Mahatma Gandhi’s Birthday), National Kale day and World Farm Animals Day. A day to follow non violence to all beings and eat Kale. Perfect.

Steps:

Dry roast the flour for 5-6 minutes. 



Add coconut flakes, cardamom. Mix and roast for another minute. Reduce heat to low.



Add maple syrup slowly and mix into a uniform dough. Add oil, mix and Remove from heat. If using vanilla extract, omit the cardamom and add vanilla extract now and mix. Transfer to parchment. 



Flatten it out using a spatula. Sprinkle coconut flakes or coarsely ground Pistachios on top. Cut up into pieces. Let cool completely before storing. 

Above batch with more maple for a softer Amaranth Burfi.

Below batch with less maple and vanilla extract and no topping for a crumblier Candy burfi. Color and texture can vary depending on how long you roast, the type and amount of maple syrup.

Rajgira Burfi – Amaranth Coconut Fudge
Allergy Information: free of dairy,egg, corn, soy, gluten, refined sugar. can be made refined oil-free.

Makes 20 1.5 inch squares. Easily halved or doubled
Ingredients:
1/2 cup Amaranth flour(Rajgira atta) 
1/2 loaded cup dried coconut flakes. Pulse in a blender a few times to make coarse flour.
a generous pinch of salt
1/4 teaspoon chai masala (or cardamom powder)
6-7 Tablespoons maple syrup 
1 teaspoon oil (optional)

Method:
In a wide pan, add the amaranth flour and heat on medium heat.
Dry roast until the flour gets fragrant and changes color. 5-7 minutes.
Reduce heat to low-medium. Add coconut flakes, salt, and chai masala/cardamom(omit if using vanilla). Roast for another 1-2 minutes so the coconut flakes release some oil. Mix well.
Add the maple syrup mix into the flour mixture to get a very soft dough consistency. Use more for a soft sticky dough or less for just about all together dough for crumbly Burfi. 
Add the oil, keep mixing and cook for a minute. The dough will become less sticky. 
Transfer the dough onto parchment and flatten it out using a spatula or hands. Top with coconut flakes or almond slivers or pistachio slivers.
Let cool for a bit, then cut up into desired shapes. Cool and store in airtight container for a few days.

Notes:
If the coconut shreds are too large, pulse them a few times in a blender and use. Or use coconut flour.
If making the vanilla fudge, omit the cardamom/chai masala and add the vanilla extract when you add maple syrup. 



For the Burfi Candy:
Melt vegan chocolate chips(about a cup for the entire Burfi batch) in a double boiler. Once the chocolate is smooth and shiny, dip each square fudge in the chocolate and place on parchment. Or spread a thin layer of melted chocolate on parchment. Place the fudge squares on the chocolate, a 1/4 inch distance apart. Spread another layer of chocolate on top with enough so that it trickles between the squares. Let cool completely in the refrigerator for an hour. Cut up and store.


These Burfis are being shared at Allergy Free Wednesdays, Ricki’s wellness weekend

I love Burfis! Dont you 🙂