Thank you so much for sharing this! This is so useful. I was actually working on a book/modular course that could be printed free from an online archive but this already exists. 🙂
Fruit and Nut Burfi, an Indian-Style Fudge
Desi has a monster sweet tooth and I try as much as possible to keep it happy with homemade goodies like this Fruit and Nut Burfi. Made with no added sugar and with the wholesome goodness of dry fruits and nuts, this is a treat that’s not just delicious but also as healthy as a sweet can get.
Burfi, for those of you unfamiliar with the word, is an Indian-style fudge. If you were to walk into a sweets store in India, you’d find yourself face to face with burfis in every color of the rainbow. Burfis, like fudge, are cloyingly sweet and they are mostly made with milk or nuts. Because they are eaten on special occasions, they are almost as a rule cooked with ghee.
My very vegan Fruit and Nut Burfi is blissfully dairy-free. I had some beautiful dates gifted by my friend Margo that I wanted to use for something special, and I always have figs and almonds on hand because Desi loves chopping some into his breakfast each morning. Into all of this fruity goodness I stirred in some almonds and walnuts. And instead of ghee, I used some delicious coconut oil which, like ghee, thickens at room temperature, helping the burfi firm up, and adds amazing flavor.
This is a very simple recipe with just six ingredients, and there is not much that can go wrong — it’s almost fool-proof. But there is a little hard labor involved in stirring up the fruit and nut paste until it’s cooked, about 25 minutes altogether. To my mind, that’s not a high price for a lot of deliciousness.
(For the actual recipe and to read the whole post with pictures and comments please click the link below-
Biointensive mini-farming: grow more food in less space
I’ve been making wacky cakes since the 70’s and making them gluten free with my own substitutions since the early 90’s. I misplaced my grandmother’s recipe recently, which turns out to have been a lucky mishap-as I found this lovely website;-) She has some substitutions and changes listed that I had not even considered(making it chocolate free and lemon or orange flavored!)
If you have never made a wacky cake, it is not to be missed, so easy to do even for non-cooks, and sooooo good! Like rich fudge brownies only cake-I had this for my birthday cake every year as a child because after the first time my Mom made it I wouldn’t settle for any other cake;-)
I haven’t experimented yet but it looks like it would be possible to recreate the butter icing we used on it with coconut butter, or oil so it would stay dairy free. I used the rice based margarine to make butter icing that worked fine, but seems like coconut might be even better(If you ever eaten chocolate candy made with coconut oil, you know what I mean;-)
This sounds really yummy! I have learned to adapt recipes for celiac(gluten intolerant) and allergy diets over the years so if anyone is interested let me know and I will try re-tooling this for those who can’t have what it calls for but want to try the flavors. (I will end up doing it eventually since it sounds so good!)
One of my favorite things about cooking is the opportunity to fuse ethnic dishes. In this case, it’s the Chinese egg roll and Cajun boudin into Boudin Egg Rolls. I call it Casian cuisine. And man, are they good.
I used boudin straight from Lafayette, but the store-bought kind will probably work as well. In my opinion, the smokier you can find, the better.
- 1 1/2 cup vegetable oil
- 1/2 cup chili oil
- 1 1/2 lb. boudin
- 10 egg roll wrappers
- In a Dutch oven or other heavy-bottomed pot, heat oils to 350F over medium-high heat.
- Remove the boudin from the casing.
- Finely chop up casing and add to boudin. NOTE: Adding the casings back in is optional.
- Place 2 TBSP boudin in center of each egg roll wrapper.
- Wrap from bottom up and then fold the sides in and top down.
- Fry until golden brown on…
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