Chickpeas Coconut Fudge / Seven cup Burfi (Edit recipe)

Are you looking for a last minute dessert recipe for your Holiday party? This Chickpea Coconut fudge made with the delicate flavors of saffron and cardamom is for you. This recipe also goes with the name of 7 cups Burfi and is popularly made during Indian festivals including Christmas and here is my version of the recipe. The recipe is very versatile and forgiving so don’t be afraid to try it.
10 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:540
Fat:32 g
Carbohydrates:61 g
Protein:5 g
Cholesterol:59 g
Sodium:66 mg
Fiber:2 g
Sugars:51 g
Calculated per serving.

Serves: 10

decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Take the skin off of the cardamom and grind it to powder and keep it aside
  2. Pulse the cashew nuts in the food processor and make a powder. Pulsing helps with making a powder instead of nut butter.
  3. Add the cup of ghee to a pan and warm it up to medium heat
  4. Once warm add all the ingredient’s except the sugar and slowly whisk to mix all the dry ingredients - chickpea flour, desiccated coconut, cashew powder
  5. Keep roasting the dry ingredients by constantly whisking it to avoid burning
  6. Add the milk, sugar, powdered cardamom and the saffron strands
  7. Roast till the color slightly changes and the mix starts to turn aromatic, takes 15 to 20 minutes
  8. Once done pour the mix into a shallow dish and let it fully cool down
  9. Once the fudge is all set, cut into your desired shape
  10. Garnish with chopped pistachios and rose petals

Add a Note

My Notes:

Add a Note

Fellow foodies also viewed

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply