About this recipe
Burfi is a traditional Indian sweet, made with lashings of cream, butter and raw cane sugar. Such is the demand for it, there are shops in the UK that specially import this delicacy from renowned confectioners in Delhi and Mumbai. Indians don’t mess around when it comes to sweets!
Using the natural sugars of sweet potato and the light perfume of rose, this recipe still pays homage to the rich flavours of Burfi but it has much less effect on blood sugar levels.
Having experienced my own health problems and developed a mindful attitude to how much sugar goes into Indian confectionary, I decided to put a healthy twist on traditional sweets and here I use cashew butter for its fatty acids and creamy texture.
3 Tbsp smooth cashew butter
35g Honey, maple syrup or rice syrup
1 tbsp Rose petals (food-grade)
150g Coconut flour
200g Cooked sweet potato (cooled)*
3 tbsp Pistachios, roughly chopped (unsalted, shelled)
* To cook the sweet potato, wrap in foil and roast at 180C for 45 mins until soft. Scoop out the flesh and allow to cool before adding 200g to the mixture.
Mix the cashew butter and honey, maple syrup or rice syrup together in a large bowl to make a paste.
Add the rose petals, pistachios and coconut flour and mix them into the paste.
Fold in the sweet potato to make a dough-like texture – adding a splash of water if necessary, to thin the mixture and make it mouldable.
Transfer the mixture to a 1lb loaf tin lined with baking paper and press it into the tin, flattening out the surface
Chill the mixture in the fridge for 30 minutes
Remove and cut into slivers – it keeps for about 4-5 days
These are perfect with some masala or ginger tea!