Cashew Burfi Recipe – Authentic Indian Sweet with Cardamom & Ghee

Last Updated on 2 months by Neha Deshmukh

Cashew Burfi Recipe – Authentic Indian Sweet with Cardamom & Ghee

Hey everyone! If you’re looking for a classic Indian sweet that’s surprisingly easy to make, you’ve come to the right place. This cashew burfi (or kaju burfi as it’s often called) is a festive favorite in my family, and honestly, it disappears fast whenever I make it. It’s rich, melt-in-your-mouth delicious, and the cardamom adds such a lovely fragrance. Let’s get started!

Why You’ll Love This Recipe

This cashew burfi recipe is special because it’s straightforward and doesn’t require complicated techniques. It’s perfect for beginners venturing into Indian sweets, and even seasoned cooks will appreciate how quickly it comes together. Plus, who can resist the creamy texture and delicate sweetness? It’s a guaranteed crowd-pleaser, especially during festivals or celebrations.

Ingredients

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

• 2 cups cashew powder (approximately 150g)
• ½ cup sugar (approximately 100g)
• ½ cup water (120ml)
• 1 pinch cardamom powder (approximately ¼ teaspoon)
• 1 teaspoon ghee (approximately 5ml)

Ingredient Notes

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

• Quality of Cashews: Seriously, use good quality cashews! They form the base of the whole sweet, so their flavor really shines through. I prefer using slightly lighter-colored cashews for a more delicate flavor.
• Cardamom Variety: I love using elaichi (green cardamom) for its fragrant aroma. You can use the pods and grind them yourself for the freshest flavor, or use good quality cardamom powder.
• Ghee – Clarified Butter: Ghee is essential for that rich, authentic flavor. It also helps bind the burfi together. You can find it at most Indian grocery stores, or even make your own!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, you’ll want to grind those cashews. Add about 2.5 cups of whole cashews to your food processor or blender in batches and grind them into a really fine powder. It’s important to do this in batches to ensure a smooth powder. Then, give it a good sieve to remove any lumps.
2. Now, let’s make the sugar syrup. In a pan, combine the sugar and water. Place it over medium heat and let it simmer. You’ll want to stir occasionally to help the sugar dissolve.
3. Keep simmering until the syrup reaches one-string consistency. This is when you take a little bit of the syrup between your fingers and it forms a single, unbroken thread. It takes a little practice, but you’ll get the hang of it!
4. Once you’ve got that perfect syrup, it’s time to bring everything together. Add the cashew powder and cardamom powder to the syrup. Mix well! Then, add the ghee and continue stirring until everything forms a soft, pliable dough.
5. Now for the fun part – shaping the burfi! Place the dough between two sheets of parchment paper. Roll it out to about 1/8-inch thickness. Let it rest for about 20 minutes to firm up a bit.
6. Finally, use a sharp knife or pizza cutter to cut the dough into diamond shapes (or any shape you like!). Let the burfi cool completely before storing.

Expert Tips

Here are a few things I’ve learned over the years that will help you make the best cashew burfi:

• Don’t skip the sieving step for the cashew powder! Lumps will ruin the smooth texture.
• Be patient with the sugar syrup. Reaching one-string consistency is key to getting the right texture.
• If the dough feels too dry, add a tiny bit more ghee, a teaspoon at a time.

Variations

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

• Vegan Adaptation: Use plant-based ghee instead of regular ghee for a delicious vegan version.
• Sugar Substitutions: You can experiment with using other sweeteners like coconut sugar, but it will slightly alter the flavor and texture.
• Spice Level: If you love a stronger cardamom flavor, feel free to add a little more! My grandmother always added a tiny pinch of saffron too.
• Festival Adaptations: During Diwali, I like to add a few chopped pistachios on top for a festive touch. For Holi, I sometimes add a tiny bit of rose water to the syrup.

Serving Suggestions

Cashew burfi is best enjoyed as a sweet treat after a meal, or with a cup of chai. It’s also perfect for gifting during festivals! I love arranging them beautifully on a platter for guests.

Storage Instructions

Store the cashew burfi in an airtight container at room temperature for up to a week. You can also store it in the refrigerator for longer, but it might become a little firmer.

FAQs

Let’s answer some common questions:

• What is the best type of cashew to use for burfi? Lighter-colored cashews generally have a more delicate flavor, but any good quality cashew will work.
• How do I know when the sugar syrup has reached one-string consistency? Take a small amount of syrup between your thumb and forefinger. If it forms a single, unbroken thread, it’s ready.
• Can I make this burfi ahead of time? Yes, you can! It actually tastes even better after a day or two.
• What is the role of ghee in cashew burfi? Ghee adds richness, flavor, and helps bind the burfi together. It’s a key ingredient!
• How can I prevent the burfi from becoming sticky? Make sure the sugar syrup reaches one-string consistency and that the burfi is cooled completely before storing.

Enjoy making this delicious cashew burfi! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!