Last Updated on 4 months by Neha Deshmukh

Pistachio Almond Burfi Recipe – Authentic Indian Sweet

Introduction

Oh, Burfi! Just the name conjures up images of festive tables and happy faces, doesn’t it? This Pistachio Almond Burfi is a classic Indian sweet that’s surprisingly easy to make at home. I remember the first time I attempted this – it was for Diwali, and I was a little nervous! But the aroma of the roasting nuts and saffron quickly filled the kitchen, and I knew I was onto something special. It’s become a family favorite ever since, and I’m so excited to share my recipe with you. Get ready for a melt-in-your-mouth treat that’s perfect for celebrations or just a sweet little indulgence.

Why You’ll Love This Recipe

This Pistachio Almond Burfi is more than just a sweet; it’s an experience. It’s rich, flavorful, and has a wonderful texture. Here’s why you’ll adore it:

• Simple to make: No complicated techniques needed!
• Rich and decadent: The combination of pistachios, almonds, and ghee is heavenly.
• Festive and celebratory: Perfect for Diwali, Holi, weddings, or any special occasion.
• Homemade goodness: Nothing beats the taste of a sweet made with love.

Ingredients

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

• 1 cup pistachios
• 1 cup silvered almonds
• 1 cup granulated sugar (approx. 200g)
• 1 cup water (240ml)
• 3 tablespoons milk powder (approx. 36g)
• 2 tablespoons ghee (approx. 30ml)
• 4 green cardamom pods
• 2-3 saffron strands

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Pistachios: Choosing and Preparing

Use good quality, vibrant green pistachios. I prefer using unsalted pistachios, but if you only have salted ones, just give them a quick rinse before using.

Silvered Almonds: The Right Kind for Burfi

Silvered almonds add a lovely texture. You can also use blanched almonds and slice them thinly if you can’t find silvered ones.

Ghee: The Importance of Quality

Ghee is the heart of many Indian sweets. Using good quality ghee really elevates the flavor. If you’re unsure, look for ghee that has a rich, nutty aroma.

Cardamom: Freshly Crushed vs. Powdered

Freshly crushed cardamom seeds are always best! The aroma is so much more potent. If you’re using powdered cardamom, use about ½ teaspoon, but honestly, take the extra minute to crush the pods – you won’t regret it.

Saffron: Blooming for Maximum Flavor & Color

Don’t skip the saffron! It adds a beautiful color and subtle flavor. To get the most out of your saffron, soak the strands in 1 tablespoon of warm milk for about 10-15 minutes before adding it to the sugar syrup. This “blooms” the saffron, releasing its color and flavor.

Milk Powder: Full-Fat vs. Low-Fat Options

Full-fat milk powder will give you a richer, creamier burfi. You can use low-fat, but the texture might be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the pistachios and almonds into a coarse powder. Don’t over-blend, or you’ll end up with nut butter! We want a slightly grainy texture.
2. Heat the ghee in a heavy-bottomed pan. Add the nut powder and roast for about 2 minutes, until it becomes fragrant. Keep stirring to prevent burning.
3. Stir in the milk powder and crushed cardamom seeds. Mix well and roast for another minute.
4. Now, in a separate pan, combine the sugar and water. Bring to a boil and cook until you reach a one-string consistency. (We’ll talk more about that in the tips section!) Add the bloomed saffron to the sugar syrup.
5. Carefully pour the sugar syrup into the nut mixture. This will bubble up, so be careful!
6. Cook on medium heat for 5-6 minutes, stirring constantly, until the mixture thickens and starts to come together. It should pull away from the sides of the pan.
7. Quickly transfer the mixture to a greased pan (I use parchment paper for easy removal). Gently press down to create an even layer.
8. Garnish with chopped pistachios and almonds.
9. Let it cool completely for at least an hour before cutting into squares or desired shapes.

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect burfi:

Achieving the Perfect One-String Consistency

This is the trickiest part! The one-string consistency means that when you take a little of the syrup between your thumb and forefinger, it should form a single, unbroken string. If it’s too thin, it’s not ready. If it’s too thick, it will crystallize.

Preventing Burfi from Sticking to the Pan

Grease the pan really well with ghee or line it with parchment paper. Trust me, this will save you a lot of frustration!

Ensuring Even Nut Distribution

Make sure the nut powder is evenly roasted and mixed with the milk powder and cardamom before adding the sugar syrup.

Roasting the Nut Powder Correctly

Don’t rush the roasting process. Roasting the nut powder brings out its flavor and prevents the burfi from tasting raw.

Garnishing for Visual Appeal

Get creative with your garnishing! You can use chopped nuts, edible silver leaf (varak), or even a sprinkle of rose petals.

Variations

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

• Vegan Burfi Adaptation: Substitute the ghee with coconut oil and the milk powder with plant-based milk powder.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Cardamom): If you love a stronger cardamom flavor, add an extra pod or two.
• Festival Adaptations (Diwali, Holi, etc.): For Diwali, I like to add a touch of edible gold dust for extra sparkle.

Serving Suggestions

Burfi is best enjoyed at room temperature with a cup of chai. It’s also lovely served as part of a larger Indian sweets platter. My kids love it as an after-school treat!

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What is Burfi and its origins?

Burfi is a dense, milk-based sweet originating from the Indian subcontinent. The name “burfi” comes from the Persian word for “frost” or “icy,” referring to its melt-in-your-mouth texture.

Can I use other nuts in this recipe?

Absolutely! Cashews and walnuts work beautifully in burfi. Feel free to experiment with your favorites.

How do I know when the sugar syrup has reached one-string consistency?

As mentioned earlier, take a small amount of syrup between your thumb and forefinger. It should form a single, unbroken string when you pull them apart.

What is the best way to store Burfi to maintain its freshness?

Store in an airtight container at room temperature or in the refrigerator.

Can this Burfi be made ahead of time?

Yes! You can make it a day or two in advance. The flavors actually develop even more over time.