It’s October and now with Pumpkins on the shops I thought I would get a little creative with pumpkin, and with Diwali around the corner why try some Pumpkin Burfi (Fudge) with some pumpkin spice! As I couldn’t decide to cover in nuts or chocolate I disided to do both!
Burfi is a milk based dense sweet confectionery from India, which are also known as a Mithai which means sweet in India. In the Western world these are known as fudge. Burfi or Indian Fudge can be made from many nuts (cashews, pistachios, almonds), milk or even fruit like coconut or mango and flavoured with spices such as cardamom, cinnamon, cloves or nutmeg.Traditional burfi is made with milk powder or milk with sugar and heated until it condenses down into a thick fudgy consistency. More often now most people make it at home with condensed milk as the process time can be halved.
1 Tsp Ghee ( Vegan Ghee)
2 Tsp Pumpkin Spice
300g Pumpkin Puree
200g Condensed Milk
Over medium heat add ghee to a fry pan and then add Pumpkin Spice Mix.
Pour in the pumpkin puree and stir well
Add condensed milk to the fry pan
Stir well and allow to the pumpkin mixture to cook and simmer.
Stirring every few minutes cook for about 10-15 minutes until the mixture is thick.
Remove from heat and pour into a dish or tin and allow to cool completely.
Once cooled the pumpkin burfi will be thick and slightly gooey, roll the mixture in to small balls
Roll half the balls in chopped cashew nuts until covered.
Allow to set for about 10 minutes in the fudge.
Roll remaining balls in melted chocolate
Allow to cool until the chocolate has set.