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Kesar burfi recipe

Kesar burfi recipe
Recipe type: Dessert
Cuisine: Indian
Serves: 12
Prep time:
Cook time:
Total time:
Saffron Fudge or Kesar Burfi - Dairy, Egg, Corn, Soy, Yeast free
  • Main Ingredients:
  • ½ cup Semolina flour or fine Semolina(fine Sooji, fine cream of wheat)
  • ¾ cup raw almonds soaked overnight
  • a pinch of sea salt or regular salt
  • 2 Tablespoons Oil(I usually use 1 Tablespoon Coconut oil and 1 Tablespoon Earth balance butter or organic canola oil)
  • For the Sugar syrup:
  • ½ cup ground raw sugar(or coconut sugar or other sugar of choice. Use 2 Tablespoons more for sweeter)
  • ¼ cup water
  • a pinch of cardamom powder
  • ½-1 teaspoon Saffron strands(to taste)
  • a pinch of salt
  1. Soak the almonds overnight. Peel and pulse into coarse crumbs. Add a pinch of sea salt and keep ready.
  2. To peel almonds easily. Drain and soak them in boiling water for 2 minutes. The Skin will loosen up. Press the almonds and they will pop out.
  3. In a pan, mix all the ingredients of the sugar syrup and bring to a boil on low-medium heat. Continue boiling till 1 string consistency is achieved. Few minutes.
  4. Meanwhile, in another pan, dry roast the semolina on low-medium heat for 6-8 minutes or until it starts changing color and is fragrant.
  5. If your semolina grain is large, then pulse it a few times in a blender/processor before roasting.
  6. Add ground almonds, oil and mix well to form crumbs. (Mix continuously by pressing and breaking crumbs to evenly distribute the oil. half a minute)
  7. Add the boiling sugar syrup and mix well.
  8. Take off heat after a few seconds and pour on greased/oiled or parchment lined pan.
  9. Even it out, use knife to cut into square or diamond shape, and let cool for 15 minutes before breaking into pieces.
Use ¾ of the syrup, mix well and add more if needed. Semolina from different wheat grains absorbs moisture differently. Once mixed, check if the mixture is already a lump and can be set into burfi. If too dry and crumbly, then add more syrup.

To make the fudge Gluten-free, use coarsely ground Oats or brown rice instead of Semolina.
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