Cashew Almond Burfi Recipe – Authentic Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Cashew Almond Burfi Recipe – Authentic 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 favorite for years – Cashew Almond Burfi. It’s surprisingly easy to make, and the results are so worth it. Trust me, once you try this, you’ll be making it for every festival and celebration!

Why You’ll Love This Recipe

This Cashew Almond Burfi is the perfect blend of rich, nutty flavors and delicate sweetness. It’s not overly complicated, even if you’re new to Indian sweets. Plus, it’s a fantastic way to impress your friends and family with a homemade treat that tastes like it came straight from a mithai shop. It’s a classic for a reason!

Ingredients

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

• ¼ cup Cashewnuts
• ¼ cup Badam/Almond
• ½ cup Milk or water (about 120ml)
• ¾ cup Sugar (about 150g)
• 2 pinch Cardamom powder
• ½ tsp Ghee (Clarified Butter)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your burfi turns out.

Cashewnuts: Quality and Roast Level

Using good quality cashews is key. They don’t need to be roasted, but a quick dry roast can enhance their flavor. Just be careful not to brown them!

Almonds: Blanched vs. Unblanched

For this recipe, we’re blanching the almonds. This means removing the skin. It gives the burfi a smoother texture and a more appealing color. Don’t skip this step!

Sugar: Types and Impact on Texture

Granulated sugar works best for this recipe. It creates that perfect, slightly grainy texture that’s characteristic of burfi. I’ve tried using powdered sugar before, and it just doesn’t give the same result.

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma and flavor are so much more vibrant. But if you’re short on time, store-bought cardamom powder will do in a pinch.

Ghee: Clarified Butter – Importance and Substitutes

Ghee adds a lovely richness and helps prevent the burfi from sticking. You can substitute with unsalted butter, but ghee really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s soak those cashews in hot water for about 10 minutes. This softens them up and makes grinding easier. While the cashews are soaking, blanch the almonds. Simply boil them in water for 1-2 minutes, then quickly transfer them to cold water. The skins should slip right off!
2. Now, it’s time to grind the nuts. Start with a coarse powder, then add ¼ cup of milk (or water) and blend until you have a super smooth paste. This might take a few minutes, so be patient!
3. In a heavy-bottomed pan, combine the nut paste, sugar (use about 1.5 times the quantity of the paste), and cardamom powder. Add another ¼ cup of water.
4. Place the pan over medium heat and stir continuously until the sugar dissolves completely. This is important – you don’t want any grainy sugar left!
5. Reduce the heat to low and keep stirring. This is where your arm gets a workout! Keep stirring for about 10-15 minutes, until the mixture thickens and starts to leave the sides of the pan.
6. To test if it’s ready, take a small portion and try to form a soft ball with wet fingers. If it holds its shape, you’re good to go! Remove the pan from the heat.
7. Grease a tray with ghee and pour the burfi mixture into it. Use a butter paper to smooth the surface. Let it cool completely – this usually takes a couple of hours.
8. Once hardened, cut into squares and store in an airtight container.

Expert Tips

• Don’t stop stirring! Seriously, continuous stirring is the key to preventing the burfi from sticking and burning.
• Use a heavy-bottomed pan. This helps distribute the heat evenly.
• Be patient. The thickening process takes time, so don’t rush it.

Variations

• Vegan Burfi Adaptation: Swap the ghee for coconut oil and use plant-based milk. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Adjusting Sweetness Level: Feel free to adjust the amount of sugar to your liking. Start with ¾ cup and add more if needed.
• Festival Adaptations (Diwali, Holi, etc.): Add a sprinkle of chopped pistachios or silver leaf (vark) for a festive touch.

Serving Suggestions

Cashew Almond Burfi is best enjoyed at room temperature. It pairs perfectly with a cup of chai 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 a week. You can also refrigerate it for longer storage, but it might become a little firmer.

FAQs

What is the shelf life of Cashew Almond Burfi?

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

Can I use powdered sugar instead of granulated sugar?

I don’t recommend it. Granulated sugar gives the best texture.

How do I prevent the burfi from becoming too hard?

Don’t overcook it! The moment it forms a soft ball, remove it from the heat.

What if my burfi mixture is too runny?

Continue cooking on low heat, stirring constantly, until it thickens.

Can I add other nuts like pistachios or walnuts?

Absolutely! Feel free to experiment with your favorite nuts. A handful of chopped pistachios adds a beautiful color and flavor.

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!