Cashew Burfi Recipe – Authentic Indian Sweet with Ghee & Sugar

Last Updated on 2 months by Neha Deshmukh

Cashew Burfi Recipe – Authentic Indian Sweet With Ghee & Sugar

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 Burfi! It’s surprisingly easy to make, and the results are so worth it. Trust me, once you try this, you’ll be hooked.

Why You’ll Love This Recipe

This Cashew Burfi is the perfect treat for festivals, celebrations, or just a cozy afternoon with a cup of chai. It’s rich, decadent, and has that wonderful nutty flavor from the cashews. Plus, it comes together relatively quickly, making it a great option when you want something special without spending hours in the kitchen. It’s a classic for a reason!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup cashew nuts (approximately 150g)
• ½ cup white sugar (approximately 100g)
• 2 teaspoons ghee (approximately 10ml)
• 4 tablespoons water (approximately 60ml)

Ingredient Notes

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

Cashew Nuts: Quality & Roasting (Optional)

Using good quality cashew nuts is key. They should be plump and have a fresh, slightly sweet smell. Roasting them lightly (for about 5-7 minutes at 180°C/350°F) can enhance their flavor, but it’s totally optional. I usually skip this step when I’m short on time, and it still turns out amazing.

Ghee: The Importance of Clarified Butter

Ghee is essential for that authentic flavor and texture. It adds a richness you just can’t get with regular butter. If you’ve never made ghee before, it’s surprisingly simple – just melt butter and simmer until the milk solids separate.

Sugar: Achieving the Right Syrup Consistency

We’re aiming for a slightly thickened sugar syrup – think just before the one-string consistency. This is crucial for the burfi to set properly. Don’t rush this step!

Water: Role in Syrup Formation

The water helps dissolve the sugar and create the syrup base. It’s a simple but important component.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the cashew nuts into a fine powder. I like to use a food processor and pulse it in short bursts. This prevents the oils from releasing and keeps the powder light and fluffy.
2. Next, prepare the sugar syrup. In a pan, combine the sugar and water. Bring it to a boil and cook until it reaches a slightly thickened consistency. Keep a close eye on it – you don’t want it to crystallize!
3. Now, the magic happens! Gradually mix the cashew powder into the sugar syrup. Cook the mixture over medium heat, stirring constantly, until it starts to come together and forms a thick dough. This will take a few minutes.
4. Take the pan off the heat and add the ghee. Knead the warm dough with the ghee until it’s smooth and pliable. It should feel like playdough!
5. Place the dough between two sheets of parchment paper. Roll it out evenly to about ¼ inch thickness.
6. Using a knife or cookie cutter, cut the dough into diamond shapes (or any shape you like!).
7. Let the burfi cool completely before storing it in an airtight container. This is important – it needs time to set properly.

Expert Tips

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

Achieving the Perfect Burfi Texture

The key is to cook the mixture until it forms a thick dough that comes together easily. It shouldn’t be sticky or crumbly.

Preventing Sticking During Rolling

Parchment paper is your best friend here! It prevents the dough from sticking to the rolling pin and counter.

Knowing When the Dough is Ready

The dough should be soft and pliable, and it should hold its shape when you press it. If it’s too sticky, cook it for a little longer. If it’s too dry, add a tiny bit more ghee.

Variations

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

Vegan Cashew Burfi (Using Plant-Based Ghee)

My friend, Priya, is vegan and loves this recipe! Simply substitute the ghee with a good quality plant-based ghee. It works beautifully.

Gluten-Free Adaptation (Naturally Gluten-Free)

Good news – this recipe is naturally gluten-free! No need for any substitutions.

Spice Level: Adding Cardamom or Saffron

A pinch of cardamom powder or a few strands of saffron can add a lovely aromatic flavor. My grandmother always added a tiny bit of cardamom – it’s divine.

Festival Adaptations: Diwali, Holi, or Special Occasions

This burfi is perfect for any celebration! During Diwali, we often make smaller, bite-sized pieces.

Serving Suggestions

Cashew Burfi is best enjoyed with a cup of hot chai or a glass of cold 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

Let’s answer some common questions:

What is the shelf life of Cashew Burfi?

It generally stays fresh for about a week at room temperature, or longer in the refrigerator.

Can I use powdered sugar instead of sugar syrup?

While you can try, it won’t give you the same texture. The syrup is crucial for binding the cashew powder together.

How do I prevent the burfi from becoming too hard?

Don’t overcook the mixture! The key is to stop cooking when it forms a thick dough.

What if my burfi dough is too sticky?

Cook it for a little longer, stirring constantly. The extra heat will help it come together.

Can I add any flavorings to this burfi?

Absolutely! Feel free to experiment with cardamom, saffron, rose water, or even a touch of vanilla extract.

Enjoy making this delicious Cashew Burfi! 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!