Burfi Recipe – Easy Cardamom Cashew Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Burfi Recipe – Easy Cardamom Cashew Indian Sweet

Hey everyone! If you’re craving a little sweetness and a taste of India, you’ve come to the right place. Today, I’m sharing my go-to recipe for Burfi – a classic Indian sweet that’s surprisingly easy to make at home. I first made this for Diwali a few years ago, and it’s been a family favorite ever since! It’s perfect for festivals, celebrations, or just a little treat with your evening chai.

Why You’ll Love This Recipe

This Cardamom Cashew Burfi is all about simple indulgence. It’s creamy, melt-in-your-mouth delicious, and packed with the warm flavors of cardamom and the satisfying crunch of cashews. Plus, it only takes about 30 minutes to make! It’s a fantastic recipe for beginner cooks, and a guaranteed crowd-pleaser.

Ingredients

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

• 0.5 cup cornflour (about 60g)
• 1 cup sugar (about 200g)
• 3 drops fresh lemon juice
• 0.25 cup ghee (about 60ml)
• 0.25 tsp cardamom powder (about 1.25g)
• 15 cashew nuts
• 2 drops food color (optional)

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in this recipe.

• Ghee: Don’t skimp on the ghee! It’s what gives burfi its rich, characteristic flavor and smooth texture. Using a good quality ghee really shines through.
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible, and it adds a beautiful warmth to the burfi.
• Food Color: I prefer gel food coloring as it’s more concentrated and doesn’t add extra liquid. Traditionally, burfi is a pale yellow, but you can use any color you like – or skip it altogether!
• Regional Variations: Burfi comes in so many forms! Besan Burfi (made with chickpea flour) is a popular choice, as is Kaju Burfi (cashew-based, often more refined). This recipe is a lovely, simpler take, perfect for a quick sweet fix.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a baking tin or stainless steel plate with ghee. This is super important to prevent sticking! Set it aside.
2. In a bowl, mix the cornflour with 1 cup of water until it’s completely smooth. Add the food color (if using) and give it a good stir.
3. Now, in a pan, combine the sugar with enough water to dissolve it – about ½ cup should do the trick. Add the lemon juice and bring it to a boil. Keep bubbling away until it reaches a nice, syrupy consistency.
4. This is where the magic happens! Gradually pour the cornflour mixture into the sugar syrup while stirring constantly. Don’t stop stirring, or you’ll end up with lumps!
5. Reduce the heat to medium and continue cooking, stirring all the time, until the mixture thickens. It will start to pull away from the sides of the pan. Then, add the ghee, cardamom powder, and cashew nuts.
6. Keep stirring! The mixture will transform, becoming glossy and eventually separating from the pan. This usually takes about 5-7 minutes.
7. Quickly transfer the mixture to the greased tray and spread it out evenly. Let it cool completely – this takes about 30-45 minutes. Once cooled, cut it into squares.

Expert Tips

• Stirring is Key: Seriously, don’t underestimate the importance of constant stirring! It’s the secret to smooth, creamy burfi.
• Check for the Right Consistency: The mixture is ready when it forms a soft ball when you try to roll a small piece between your fingers.
• Don’t Overcook: Overcooking will result in hard burfi. Keep a close eye on it!

Variations

• Vegan Adaptation: Substitute the ghee with a vegan butter alternative. It won’t have quite the same flavor, but it will still be delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your ghee is certified gluten-free if you have a severe allergy.
• Spice Level Adjustment (More/Less Cardamom): My family loves cardamom, so I use ¼ tsp. But if you prefer a more subtle flavor, start with ⅛ tsp and adjust to your taste.
• Festival Adaptations (Diwali, Holi, etc.): For Diwali, I sometimes add a sprinkle of edible silver leaf (vark) on top for a festive touch. During Holi, I’ve used brighter food coloring to match the vibrant colors of the festival.

Serving Suggestions

Burfi is best enjoyed at room temperature. It pairs perfectly with a cup of hot chai, a glass of cold milk, or even just on its own as a sweet treat.

Storage Instructions

Store burfi in an airtight container at room temperature for up to 5 days. It can also be refrigerated for up to a week, but it might become a little firmer.

FAQs

What is Burfi and where does it originate from?

Burfi is a traditional Indian sweet made from milk solids, sugar, and often flavored with cardamom, nuts, or other ingredients. It originated in the Indian subcontinent and is enjoyed across India, Pakistan, Bangladesh, and Nepal.

Can I make Burfi without food coloring?

Absolutely! Food coloring is purely optional. Your burfi will have a natural pale yellow color without it, and it will taste just as good.

What is the best type of ghee to use for Burfi?

A good quality, clarified butter (ghee) is best. Look for ghee that has a rich, nutty aroma and a golden color.

How can I prevent the Burfi from sticking to the pan?

Greasing the pan generously with ghee is the key! Make sure you cover the entire surface.

Can I add other nuts besides cashews to this recipe?

Definitely! Almonds, pistachios, or even a mix of nuts would work beautifully. Feel free to experiment and find your favorite combination.