Authentic Badam Pistachio Burfi Recipe – Easy Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Badam Pistachio Burfi Recipe – Easy Indian Sweet

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and a love for those melt-in-your-mouth Indian sweets. Today, I’m sharing a recipe that’s been a family favourite for years – Badam Pistachio Burfi. It’s a little bit of effort, but trust me, the results are so worth it. This burfi is rich, nutty, and perfect for festivals, celebrations, or just a cozy afternoon treat.

Why You’ll Love This Recipe

This Badam Pistachio Burfi is special. It’s not overly complicated, and the flavour combination is just divine. The delicate sweetness of the sugar, the richness of the almonds and pistachios, and the fragrant cardamom… it’s a symphony in your mouth! Plus, making it feels incredibly satisfying. You’ll be amazed at how something so delicious can come together with a little patience and love.

Ingredients

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

• 1 cup Badam / Almonds
• 1 cup Pistachios
• 1 cup Sugar
• ¾ cup Water (approx. 180ml)
• 2 tbsp Milk Powder
• 2 drops Green Food Colour
• 1 tsp Ghee / Clarified Butter
• ½ tsp Cardamom Powder (approx. 2g)
• 2 tbsp Chopped Badam & Pistachios (for garnish)

Ingredient Notes

Let’s talk ingredients! Getting the right quality makes all the difference.

Badam / Almonds: Types & Quality

I prefer using Californian almonds for this recipe, as they have a lovely flavour. You can use any type, but make sure they’re fresh! About 150g of almonds is perfect.

Pistachios: Choosing the Best

Look for pistachios that are vibrant green and have a slightly open shell – that’s a sign of freshness. I usually get the unsalted, shelled ones to save a step. Around 120g should do the trick.

Sugar: Granulated vs. Caster Sugar

Granulated sugar works perfectly fine, but caster sugar (superfine sugar) dissolves a little quicker, which can be helpful when making the syrup.

Ghee / Clarified Butter: Importance & Substitutes

Ghee adds a beautiful richness and flavour to the burfi. It’s traditional, and honestly, nothing quite compares! If you absolutely can’t find ghee, you can substitute with unsalted butter, but the flavour won’t be quite the same.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. But good quality store-bought cardamom powder works well too.

Green Food Colour: Natural Alternatives

I use gel food colour for a vibrant green. If you prefer natural alternatives, you can try spinach powder (though it might slightly alter the flavour) or a tiny pinch of turmeric for a subtle hue.

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, soak the almonds in hot water for about 30 minutes. This makes peeling them so much easier. Once cooled, peel the skins off and spread them out on a clean kitchen towel to dry completely.
2. Now, in a blender or food processor, grind the almonds and pistachios into a really fine powder. This might take a few minutes, and you might need to scrape down the sides a couple of times.
3. Time for the sugar syrup! In a heavy-bottomed pan, combine the sugar and water. Bring it to a boil and let it bubble away until you reach the one-string consistency. (More on that in the FAQs!).
4. Reduce the heat to low and gently mix in the almond-pistachio powder and milk powder. Add the green food colour and stir well.
5. Keep stirring constantly! This is where your arm gets a workout. The mixture will start to thicken and come together. Add the ghee and cardamom powder.
6. Continue cooking on low heat until the mixture forms a thick paste that pulls away from the sides of the pan. It should take about 5-7 minutes.
7. Quickly transfer the mixture to a greased tray (I use parchment paper for easy removal). Spread it evenly and sprinkle with the chopped almonds and pistachios.
8. Let it cool for about 10 minutes before cutting it into squares or diamond shapes.
9. Store in an airtight container and enjoy!

Expert Tips

• Don’t rush the sugar syrup! Getting the consistency right is key.
• Stirring constantly prevents the burfi from sticking and burning.
• Make sure the mixture is cool enough to handle before cutting, but not completely cold, or it will be harder to cut cleanly.

Variations

• Vegan Burfi Adaptation: Substitute the ghee with coconut oil and the milk powder with plant-based milk powder.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Adjusting Sweetness Level: Reduce the sugar to ¾ cup if you prefer a less sweet burfi.
• Festival Adaptations (Diwali, Holi, etc.): For Diwali, you can add a sprinkle of edible silver leaf (varak) for a festive touch. During Holi, a brighter food colour can add to the celebratory spirit. My grandmother always made it with a hint of saffron for special occasions!

Serving Suggestions

Badam Pistachio Burfi is delicious on its own with a cup of chai. It’s also lovely served alongside other Indian sweets for a festive spread. I love pairing it with a glass of warm milk before bed – it’s the perfect comfort food.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

FAQs

What is the shelf life of Badam Pistachio Burfi?

It stays good for about 5 days at room temperature, or a week in the fridge.

Can I make this burfi ahead of time?

Yes! You can make it a day or two in advance. Just store it properly in an airtight container.

How can I achieve the perfect one-string consistency for the sugar syrup?

Take a small drop of the syrup between your thumb and forefinger. If it forms a single string when you open your fingers, it’s ready.

What if my burfi mixture is too soft?

Cook it for a few more minutes, stirring constantly, until it thickens up.

Can I use other nuts in this recipe?

Absolutely! Cashews, walnuts, or even a mix of nuts would be delicious.

Enjoy making this classic Indian sweet! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!