Cocochoco Burfi (Vegan)Posted: October 25, 2010
Sweets in India have always been rich with milk or ghee/butter. A sweet dish which is ‘Vegan’ an absolutely no, no for us, Indians…. My family will think I have gone nuts!!!
Well, for this festive season; I’ve tried a fusion of Indo-western sweet…I know it sounds a bit too much to compromise on the Indian burfi; but why not try something different 🙂
The recipe was born with some basic ingredients lying in my fridge. A bit of mixing, tasting and hoping….’Cocochoco Burfi’ was born. The strong taste of tahini takes over the flavour and keeps you wondering on every bite what is so different about it….
2cups grated coconut
1cup demerara sugar
1/2 cup mixed dried fruits (I used cashews, raisins & walnuts)
2tsp cocoa powder
1tbs tahini (I’ve used home-made)
1tsp olive oil
1 tbs dry cocoa powder (mixed with powdered sugar; 1/2tbs cocoa+1/2tbs powdered sugar)for garnish
grated chocolate for garnish ( I used dairy free & organic chocolate)
Melt sugar in a pan on low heat. Once melted; add cocoa powder and keep stirring; turn off the stove immediately.
Take some oil in a pan and add grated coconut. Let it turn a little brown and add dried fruits and turn off the stove.Mix both the cocoa and coconut mixture in a bowl with tahini.
Grease the plate with some oil and add the mixture evenly.Garnish it with dry cocoa and grated chocolate. Allow it to set for 4-5 hrs or refrigerate for 24hrs.
Carefully cut them into pieces and serve cold. You get about 12 medium sized pieces.
Cocochoco burfi is a little sticky and not dry like the coconut burfi. The use of tahini makes it a little moist.
This is my submission to this month’s SOS Challenge – Sesame, hosted by Diet, Desserts & Dogs and Affairs of Living, to Only Festive Foods, hosted by Khaugiri and Foodelicious, to Virtual Party Snacks hosted by Ruchika Cooks and From My Home Kitchen, and to The Chocolate Fest, hosted by Cook-curry nook.