Last Updated on 2 months by Neha Deshmukh

Authentic Cashew Burfi Recipe – Easy Indian Sweet

Introduction

Oh, Burfi! Just the name conjures up images of festive tables laden with sweets, doesn’t it? This cashew burfi (or kaju burfi as it’s often called) is a classic Indian sweet, and honestly, it’s one I’ve been making for years. I first attempted it during Diwali, determined to impress my in-laws, and while the first batch was… a learning experience, I’ve perfected it over time! It’s surprisingly easy to make at home, and the result is a melt-in-your-mouth, utterly delicious treat. You’ll be amazed at how quickly it disappears!

Why You’ll Love This Recipe

This recipe is all about simplicity and flavor. It requires just a handful of ingredients, and the process, while needing a little attention, isn’t complicated. Plus, homemade burfi just tastes better, you know? It’s richer, fresher, and you can adjust the sweetness and cardamom to your liking. It’s perfect for festivals, special occasions, or just a sweet treat with your evening chai.

Ingredients

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

• 200 grams cashews
• 150 grams sugar
• 6 tbsp water
• 1-2 tsp ghee (clarified butter)
• ??> tsp cardamom powder

Ingredient Notes

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

Cashews: Quality and Roast Level

Using good quality cashews is key. Look for plump, evenly colored cashews. You don’t need to roast them beforehand, but a light toasting can enhance their flavor. I usually skip it for this recipe, as we’re grinding them anyway.

Sugar: Types and Impact on Texture

Granulated white sugar is what we’re using here. The type of sugar does affect the texture. Using caster sugar (superfine sugar) will dissolve more easily, resulting in a smoother burfi.

Ghee: Clarified Butter – Choosing the Right Kind

Ghee is essential for that rich, traditional flavor. You can buy it pre-made, or make your own (it’s easier than you think!). The quality of ghee matters – a good ghee will have a lovely aroma and flavor.

Cardamom: The Queen of Spices – Fresh vs. Ground

Cardamom is the star spice here! Freshly ground cardamom is always best. If you’re using ground cardamom, make sure it’s relatively fresh – it loses its potency over time. I usually add a generous pinch, but adjust to your preference.

Water: Importance of Precise Measurement

Water is crucial for creating the sugar syrup. Measuring accurately ensures the right consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the cashews to a coarse powder using the pulse mode on your food processor. This prevents them from turning into cashew butter! Sieve the powder to remove any lumps – we want a smooth burfi.
2. In a heavy-bottomed pan, dissolve the sugar in the water over medium heat. Stir until the sugar is completely dissolved.
3. Bring the sugar syrup to a rolling boil. Be careful – hot sugar is dangerous!
4. Now, add the cashew powder gradually to the boiling sugar syrup, stirring constantly to avoid lumps. This is where your arm gets a workout!
5. Reduce the heat to low and cook the mixture for 9-10 minutes. It will start to thicken and come away from the sides of the pan.
6. Mix in the ghee and cardamom powder. To test for consistency, take a small portion and try to form a non-sticky ball. If it holds its shape, you’re good to go!
7. Quickly transfer the warm mixture to a greased parchment paper. Knead it gently while it’s still warm until it’s smooth.
8. Roll the mixture into a ½-inch thick sheet. You can use a rolling pin or your hands (greased, of course!). If you’re feeling fancy, apply edible silver leaf (varak) on top.
9. Let the burfi cool completely before cutting it into diamond shapes with a sharp knife.

Expert Tips

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

Achieving the Perfect Burfi Texture

The key is to cook the mixture until it reaches the right consistency. It should be firm enough to hold its shape but still slightly soft.

Preventing Sugar Crystallization

Sugar crystallization can ruin your burfi. To prevent this, avoid stirring the sugar syrup once it starts boiling (unless you’re adding the cashew powder). You can also add a tiny drop of lemon juice to the syrup.

Working with Warm Burfi Mixture

The mixture is easiest to work with when it’s warm. If it starts to cool and become difficult to knead, warm it up slightly over low heat.

Using Ghee for Richness and Flavor

Don’t skimp on the ghee! It adds a wonderful richness and flavor to the burfi.

Variations

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

Vegan Cashew Burfi

Substitute the ghee with coconut oil for a delicious vegan version.

Gluten-Free Cashew Burfi (Naturally Gluten-Free)

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

Spice Level: Adjusting Cardamom Intensity

My family loves a strong cardamom flavor, but you can adjust the amount to your liking. A little nutmeg or saffron also works beautifully.

Festival Adaptations: Diwali, Holi, and Special Occasions

I often make this for Diwali, but it’s perfect for any celebration! You can decorate it with chopped nuts or edible flowers for a festive touch.

Nut Variations: Almond or Pistachio Burfi

Feel free to experiment with other nuts! Almond or pistachio burfi are equally delicious.

Serving Suggestions

Cashew burfi is best enjoyed at room temperature. Serve it with a cup of chai, or as part of a larger Indian sweets platter. It’s also a lovely gift for friends and family.

Storage Instructions

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

FAQs

Let’s tackle some common questions:

What is the best type of cashew to use for burfi?

Good quality, plump cashews are best. You don’t need to use the most expensive brand, but avoid cashews that look old or discolored.

How do I know when the sugar syrup has reached the correct consistency?

The syrup should reach the “one-string consistency.” This means that when you take a small drop between your thumb and forefinger, it should form a single string.

Can I make this burfi ahead of time?

Yes, you can make it a day or two in advance. Store it in an airtight container.

What if my burfi is too soft or too hard?

If it’s too soft, you likely haven’t cooked it long enough. If it’s too hard, you’ve overcooked it.

How can I prevent the burfi from sticking to the parchment paper?

Grease the parchment paper generously with ghee.

Is it possible to make a sugar-free version of this burfi?

Yes, you can use a sugar substitute like erythritol or stevia, but the texture might be slightly different.