Last Updated on 2 months by Neha Deshmukh

Pistachio Almond Burfi Recipe – Authentic Indian Sweet Recipe

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, and honestly, it’s one of my absolute favorites. I first made this for Diwali a few years ago, and it was a huge hit. It’s surprisingly easy to make, and the combination of nutty flavors with that delicate sweetness is just divine. I’m so excited to share my tried-and-true recipe with you!

Why You’ll Love This Recipe

This Pistachio Almond Burfi is more than just a sweet treat. It’s a little piece of Indian tradition, perfect for celebrations or just a cozy afternoon with chai. It’s relatively quick to make – you’ll have a beautiful batch ready in under 30 minutes! Plus, it only requires a handful of ingredients you likely already have in your pantry.

Ingredients

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

• 0.5 cup shelled raw unsalted pista (approximately 75g)
• 0.5 cup slivered or chopped raw unsalted almonds (approximately 60g)
• 0.5 cup sugar (approximately 100g)
• 0.5 cup water (120ml)
• 1 pinch cardamom powder (approximately 0.5g)
• 1 tbsp ghee or oil (15ml)
• 1 tbsp whole nuts for garnish (pistachios and almonds work beautifully!)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Pistachios: Choosing & Preparing

Look for bright green, unsalted pistachios. You can use them with or without the skin – it’s totally up to you! I prefer to use shelled, raw pistachios for the freshest flavor.

Almonds: Types & Toasting

Slivered almonds are traditional, but chopped almonds work just as well. Blanched almonds (skins removed) give a smoother texture, but leaving the skins on adds a lovely rustic look.

Sugar & Water Ratio: Achieving the Perfect Consistency

The 1:1 ratio of sugar to water is key for a perfect burfi. This creates a syrup that’s thick enough to hold its shape but still melts in your mouth. Don’t be tempted to alter this ratio!

Ghee vs. Oil: Flavor & Texture Differences

Ghee adds a beautiful, rich, nutty flavor that’s classic in Indian sweets. However, if you don’t have ghee, a neutral-flavored oil like sunflower or vegetable oil works perfectly fine. The texture will be slightly different – ghee gives a more melt-in-your-mouth feel.

Cardamom: Freshly Ground vs. Powder

Freshly ground cardamom is always best! The aroma is incredible. But, good quality cardamom powder is a perfectly acceptable substitute if you’re short on time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Tray: First things first, grease a baking tray or platter generously with ghee, oil, or butter. This is crucial to prevent sticking.
2. Grind the Nuts: Coarsely grind the pistachios and almonds in a spice grinder or food processor. Don’t over-grind – you want some texture!
3. Make the Sugar Syrup: In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
4. Roast the Nuts: While the syrup is boiling, heat the ghee or oil in a separate pan. Add the ground nuts and cardamom powder. Roast for 2-3 minutes, stirring constantly, until fragrant and lightly golden. Be careful not to burn them!
5. Combine & Cook: Pour the boiling sugar syrup into the pan with the roasted nuts. Now, this is where a little patience comes in. Cook on low heat, stirring constantly, until the mixture starts to firm up and pull away from the sides of the pan.
6. Transfer & Flatten: Quickly transfer the mixture to the greased tray. Gently flatten it with a spatula or the back of a spoon.
7. Garnish & Cool: Garnish with whole pistachios and almonds. Let it cool completely – this usually takes about an hour – before cutting into squares.

Expert Tips

Here are a few things I’ve learned over the years to make this burfi perfect every time:

Achieving the One-String Consistency

This is the trickiest part! The “one-string consistency” means when you take a little of the syrup between your thumb and forefinger, it should form one continuous string. It takes practice, but you’ll get the hang of it. Don’t worry if it’s not perfect the first time.

Preventing Burfi from Sticking

Greasing the tray really well is key. You can also line the tray with parchment paper for extra insurance.

Roasting Nuts to Perfection

Keep a close eye on the nuts while roasting. They burn easily! Stir constantly and remove from heat as soon as they’re fragrant and lightly golden.

Variations

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

• Vegan Burfi Adaptation: Substitute the ghee with coconut oil for a delicious vegan version.
• Spice Level Adjustment (Cardamom): If you love cardamom, feel free to add a little more! A pinch of saffron also adds a beautiful flavor and color.
• Festival Adaptations (Diwali, Holi, etc.): Add edible silver leaf (varak) for a festive touch, especially for Diwali.

Serving Suggestions

Burfi is best enjoyed with a cup of hot chai! It’s also lovely as part of a larger Indian sweets platter. My family loves it after a good meal.

Storage Instructions

Store the 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

Let’s answer some common questions:

What is Burfi and its origins?

Burfi is a dense, milk-based sweet originating from the Indian subcontinent. There are countless variations, using different nuts, flavors, and ingredients. It’s a staple in Indian celebrations!

Can I use pre-ground cardamom?

Yes, absolutely! While freshly ground is best, good quality cardamom powder works perfectly well.

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

Take a small amount of the syrup between your thumb and forefinger. If it forms one continuous string when you separate your fingers, it’s ready.

What’s the best way to cut Burfi neatly?

Run a sharp knife under hot water and wipe it clean before each cut. This will help you get clean, precise squares.

Can this Burfi be made ahead of time?

Yes! You can make it a day or two in advance. Just store it in an airtight container.