Last Updated on 2 months by Neha Deshmukh

Cashew Burfi Recipe – Authentic Indian Sweet with Silver Leaf

Okay, let’s be real – who doesn’t love a good burfi? This Cashew Burfi (Kaju Burfi) is a classic Indian sweet, and honestly, it’s one of my absolute favorites. It’s rich, decadent, and just melts in your mouth. I first made this for Diwali a few years ago, and it’s been a family tradition ever since! It looks impressive, but trust me, it’s totally achievable, even if you’re new to Indian sweets. Let’s get started!

Why You’ll Love This Recipe

This recipe delivers that authentic, melt-in-your-mouth cashew burfi experience. It’s perfect for festivals, special occasions, or just when you’re craving something sweet and luxurious. Plus, the optional silver leaf adds a beautiful touch – it really elevates the presentation! It’s a little bit of work, but the results are so worth it.

Ingredients

Here’s what you’ll need to make this dreamy cashew burfi:

• 2 cups cashews (about 280g)
• ¾ cup sugar (about 150g)
• ½ cup water (120ml)
• ¼ tsp cardamom powder (about 0.5g)
• Edible silver leaf (optional, for garnish)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Cashews: Quality and Roasting Considerations

Good quality cashews are key here. Look for plump, evenly colored cashews. Roasting them lightly (though not essential) really enhances their flavor. You can dry roast them in a pan for 5-7 minutes, or bake them at 180°C (350°F) for about 8-10 minutes. Let them cool completely before grinding.

Sugar: Achieving the Perfect Consistency

We’re aiming for a “one-string consistency” with the sugar syrup, which is crucial for the burfi’s texture. Don’t worry, I’ll walk you through it! Using granulated white sugar works best.

Cardamom: The Aromatic Heart of Burfi

Freshly ground cardamom powder is always best. It adds such a lovely fragrance. If you’re using store-bought, make sure it’s relatively fresh. A little goes a long way!

Regional Variations in Burfi Making

Burfi is made all over India, and every region has its own little twist! Some people add a touch of saffron for color and flavor, while others include chopped nuts like pistachios or almonds. You’ll even find variations using different base ingredients like besan (gram flour) or coconut. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the cashews into a fine powder using a blender. This might take a few minutes, and you might need to scrape down the sides a couple of times. Sieve the powder to remove any lumps – we want it super smooth!
2. Next, combine the sugar and water in a heavy-bottomed pan. Heat over medium heat, stirring until the sugar dissolves completely.
3. Now, let the mixture bubble away without stirring. This is important! You want it to reach that one-string consistency. (More on that in the tips section!) It should take around 8-10 minutes and reach approximately 220°F (104°C).
4. Carefully add the cashew powder to the hot sugar syrup. Be careful, it will splutter!
5. Cook on low heat, stirring constantly, until the mixture thickens and starts to leave the sides of the pan. This will take another 5-7 minutes. It will start to come together into a dough-like consistency.
6. Add the cardamom powder and mix well.
7. Knead the mixture while it’s still warm to form a smooth, pliable dough.
8. Place the dough between two sheets of parchment paper. Roll it out thinly – about ¼ inch (6mm) thick.
9. Let it cool slightly until it’s firm enough to cut.
10. Cut into diamond-shaped pieces (or any shape you like!). If you’re feeling fancy, gently apply a small piece of edible silver leaf to each burfi.

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the One-String Consistency

This is the trickiest part! The easiest way to check is to take a small drop of the syrup between your thumb and forefinger. Gently pull them apart – if a single, thin string forms, it’s ready. If it’s too runny, continue cooking.

Preventing the Burfi from Sticking

Use a heavy-bottomed pan to prevent scorching. Also, make sure your spatula is clean and dry when stirring. Greasing the parchment paper lightly with ghee (clarified butter) can also help.

Working with the Dough While Warm

The dough is easiest to work with when it’s still warm. If it cools down too much and becomes crumbly, gently warm it up over low heat for a few seconds.

Rolling the Dough Evenly

Rolling between parchment paper is a lifesaver! It prevents sticking and makes it easier to get an even thickness.

Variations

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

Vegan Cashew Burfi Adaptation

Substitute the ghee with coconut oil for a vegan version. It will slightly alter the flavor, but it’s still delicious! My friend, Priya, swears by this version.

Gluten-Free Confirmation

This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.

Adjusting the Sweetness Level

If you prefer a less sweet burfi, you can reduce the sugar to ½ cup (100g).

Festival Adaptations (Diwali, Holi, etc.)

During Diwali, I love adding a pinch of saffron to the sugar syrup for a beautiful golden color. For Holi, you could even add a tiny bit of natural food coloring!

Serving Suggestions

Cashew burfi is best enjoyed at room temperature. It pairs perfectly with a cup of chai (Indian tea) or a glass of milk. It’s also a lovely addition to any Indian sweets platter.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 2 weeks. It can also be refrigerated for longer storage, but it might become slightly harder.

FAQs

Let’s answer some common questions:

What is the shelf life of Cashew Burfi?

Properly stored, cashew burfi will last for up to 2 weeks at room temperature.

Can I use pre-ground cashew powder?

You can, but the texture might not be as smooth. If using pre-ground powder, make sure it’s very fine.

How do I know when the sugar syrup has reached the one-string consistency?

The syrup should form a single, thin string when you take a drop between your thumb and forefinger and gently pull them apart.

What can I substitute for edible silver leaf?

You can skip the silver leaf altogether! Chopped pistachios or almonds also make a beautiful garnish.

Can this recipe be doubled or tripled?

Yes, you can definitely double or triple the recipe. Just make sure you have a large enough pan to accommodate the increased volume.