Cashew Rose Recipe- Authentic Indian Burfi- Step-by-Step Guide

Last Updated on 4 months by Neha Deshmukh

Cashew Rose Recipe: Authentic Indian Burfi – Step-By-Step Guide

Hey everyone! If you’ve ever tasted Indian burfi, you know it’s a little slice of heaven. Today, I’m sharing my go-to recipe for Cashew Rose Burfi – a classic sweet that’s surprisingly achievable at home. I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s a little bit of effort, but trust me, the melt-in-your-mouth texture and delicate rose flavor are so worth it!

Why You’ll Love This Recipe

This cashew burfi is more than just a sweet treat. It’s a celebration of flavors and textures. It’s creamy, subtly sweet, and beautifully fragrant. Plus, it’s perfect for gifting or enjoying with a cup of chai. It’s a relatively simple recipe, but it feels incredibly special.

Ingredients

Here’s what you’ll need to create this delicious burfi:

• 1 cup (approx. 150g) cashews
• ?? cup (approx. 150-200g – adjust to taste) sugar
• 5 tablespoons (approx. 75ml) water
• 1 teaspoon rose petals or rose water (optional)
• 1 tablespoon ghee or coconut oil (optional)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Cashews: Quality and Roasting

Using good quality cashews is key. I prefer using whole, raw cashews. Roasting them lightly (about 5-7 minutes at 180°C/350°F) enhances their flavor, but it’s not essential. Just make sure they’re completely dry.

Sugar: Achieving the Right Consistency

The amount of sugar is a bit flexible, depending on how sweet you like things. I usually start with ¾ cup and add more if needed. We’re aiming for a soft-ball consistency in the syrup, so keep that in mind!

Rose Petals vs. Rose Water: Flavor Profiles

Fresh rose petals impart a more delicate, floral aroma. If using petals, ensure they are organic and pesticide-free. Rose water is a convenient alternative, but a little goes a long way – start with ½ teaspoon and add more to taste.

Ghee/Coconut Oil: Impact on Texture and Flavor

Ghee adds a lovely richness and traditional flavor. Coconut oil works beautifully for a vegan option and gives a subtle coconut undertone. Both help prevent the burfi from sticking.

Water: The Importance of Precise Measurement

Water is crucial for dissolving the sugar and creating the syrup. Accurate measurement ensures the right consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the cashews into a super fine powder. A high-powered blender works best, and be patient! You want it to be almost like cashew flour. Important: Don’t add any water during grinding.
2. In a thick-bottomed pan, dissolve the sugar in the water over low heat. Stir gently until the sugar is completely dissolved – no grainy bits allowed!
3. Now, add the cashew powder to the sugar syrup. This is where the arm workout begins! Stir continuously for 7-9 minutes. It will seem like it’s not coming together at first, but keep stirring. Eventually, it will transform into a dough-like consistency.
4. Transfer the warm dough onto a lightly greased surface (parchment paper is your friend here!). Add the rose petals (or rose water) and ghee/coconut oil (if using). Knead lightly until everything is well combined.
5. Roll the dough into a thin sheet, about 3-5mm thick. Parchment paper is essential here – it prevents cracking and makes it easier to handle.
6. Let the sheet cool completely. This is important! If you try to cut it while it’s warm, it will be a sticky mess.
7. Once cooled, cut into diamond or square shapes. Gently separate the pieces and store them in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Dough Consistency

The dough should come together and leave the sides of the pan. If it’s too wet, cook for a few more minutes. If it’s too dry, add a tiny splash of water.

Preventing Cracking During Rolling

Using parchment paper is the biggest help! Also, work quickly while the dough is still warm.

Ensuring Clean Cuts for Burfi Shapes

A sharp knife or pizza cutter works best. You can lightly grease the blade to prevent sticking.

Troubleshooting: Dough Too Sticky or Dry

• Too Sticky: Cook for a few more minutes, stirring constantly.
• Too Dry: Add a teaspoon of water at a time, kneading until it comes together.

Variations

Want to switch things up? Here are a few ideas:

Vegan Cashew Burfi

Simply use coconut oil instead of ghee. It’s just as delicious! My friend, Priya, swears by this version.

Gluten-Free Cashew Burfi

This recipe is naturally gluten-free! Just double-check that your rose water (if using) doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Cardamom, Saffron)

Add a pinch of cardamom powder or a few strands of saffron for a warm, aromatic twist. My grandmother always added a tiny bit of cardamom – it’s divine.

Festival Adaptations (Diwali, Holi)

Decorate the burfi with edible silver leaf (varak) for Diwali or add a touch of natural food coloring for Holi.

Serving Suggestions

Cashew burfi is perfect on its own, but it also pairs beautifully with a cup of masala chai or a glass of cold milk. It’s a lovely treat to share with family and friends.

Storage Instructions

Store cashew burfi in an airtight container at room temperature for up to a week. You can also refrigerate it for longer storage, but it might become slightly firmer.

FAQs

Let’s answer some common questions:

What is the shelf life of cashew burfi?

Around 5-7 days at room temperature, or up to 2 weeks in the refrigerator.

Can I use pre-ground cashew powder?

Yes, but the flavor and texture might not be as good as using freshly ground cashews.

How do I prevent the burfi from becoming sticky?

Ensure the dough is cooked to the right consistency and let it cool completely before cutting.

What is the best way to incorporate rose flavor?

Start with rose water, adding a little at a time until you reach your desired level of flavor. Fresh rose petals offer a more subtle aroma.

Can I add other nuts or flavors to this recipe?

Absolutely! Pistachios, almonds, or even a touch of chocolate would be delicious additions.

Enjoy making this beautiful and delicious cashew burfi! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!