Greetings beautiful people! today I will show you how to make my all time favourite Indian Sweet – Gajar Burfi or Carrot Fudge (you can find the broken down version of this more commonly as Gajar Halwa but this has a nicer bite in my humble opinion.
Gajar Burfi, also known as Carrot Fudge, is a popular Indian dessert that is typically made with grated carrots, milk, sugar, and ghee. While it is a delicious and beloved dessert, it is not suitable for vegans as it contains dairy products. However, with a few substitutions, it is possible to make a vegan version of this dessert that is just as tasty.
Watch the video on how to make a delicious and easy Gajar Burfi or Carrot Fudge
History of Gajar Burfi
The origins of Gajar Burfi can be traced back to the Indian subcontinent, where it has been enjoyed for centuries. The dessert is said to have originated in the northern state of Punjab, where it was traditionally made during the winter months when carrots were in season.
The earliest versions of Gajar Burfi were likely made with only a few ingredients, such as grated carrots, sugar, and ghee. Over time, the recipe evolved to include other ingredients such as cardamom, saffron, and nuts. Today, there are many different variations of Gajar Burfi, each with their own unique twist.
Vegan Gajar Burfi
For vegans, traditional Gajar Burfi is not an option as it contains dairy products such as milk and ghee. However, there are several ways to make a vegan version of this dessert that is just as delicious.
One option is to substitute dairy milk with a plant-based milk such as almond milk or coconut milk. These milks have a similar texture to dairy milk and can be used in the same way. They can be heated with the grated carrots and sugar to create a creamy mixture, which is then flavored with cardamom, saffron, and nuts.
Another option is to use a vegan butter substitute in place of ghee. There are several plant-based butters available on the market that have a similar flavor and texture to ghee. They can be melted and added to the carrot mixture to give it a rich and creamy texture.
In addition to substituting dairy products, vegans may also need to adjust the amount of sugar used in the recipe. Traditional Gajar Burfi is quite sweet, but vegans may prefer to use a natural sweetener such as maple syrup or agave nectar to reduce the amount of refined sugar in the dish.
Many recipes used condensed milk, I’m going to show you how to condense coconut milk from a can so we can keep this vegan friendly ๐ย
Benefits of Gajar Burfi
While traditional Gajar Burfi contains dairy products and refined sugar, the vegan version of the dish can be a healthy and nutritious dessert option. Carrots are the main ingredient in Gajar Burfi, and they are a nutrient-rich vegetable that is high in vitamins A, C, and K, as well as fiber and potassium. Almond milk and coconut milk are also good sources of vitamins and minerals, including calcium, vitamin D, and vitamin E.
In addition, nuts such as almonds and pistachios, which are commonly used in Gajar Burfi, are high in healthy fats and protein. They can be a good source of energy and can help to keep you feeling full and satisfied.
In Conclusion
Gajar Burfi is a classic Indian dessert that has been enjoyed for centuries. While the traditional recipe contains dairy products, it is possible to make a vegan version of this dish that is just as delicious. Vegans can substitute dairy milk with plant-based milk, use a vegan butter substitute in place of ghee, and adjust the amount of sugar used in the recipe. Gajar Burfi can be a healthy and nutritious dessert option, as it contains nutrient-rich ingredients such as carrots and nuts.
Vegan Gajjar Burfi / Halwa (Carrot Fudge)
Ingredients
- 1 KG carrots finely shredded
- 100 g coconut flour
- 1 cup sugar / jaggery
- 2 cans coconut milk
- 1 tbsp cardamom powder
Instructions
Condensed milk
- start off by adding the cans of coconut milk to a pot and on a low flame reduce it down until it's thick and goes brown-ish in colour.
main recipe
- finely shred carrots
- to a pan or wok with no oil add in the carrots on a low flame until they are no longer moist, you will notice the colour will dull and no longer be bright orange, rather a tinted yellow.
- add in the condensed coconut milk, sugar and cardamom
- stir until there is no liquid in the pan / wok, it should be moist but not wet
- grease your baking tin with vegan butter
- add the contents to the baking tin and compress it down until firm and refrigerate until cold
- with a pizza slicer, cut equal squares
- serve with sprinkles of crushed nuts
