Almond–Walnut–Cashew Burfi

on

 A wholesome Indian sweet made with premium nuts

Almond–Walnut–Cashew Burfi is a nutritious and refined alternative to candy that the entire family can enjoy. Popular across North India, this traditional mithai is rich in healthy fats, natural protein, and warming spices, making it both indulgent and nourishing.

Yield: 24 pieces
 Cuisine: North Indian
 Texture: Soft, dense, melt-in-the-mouth

Ingredients

  • ½ cup almonds

  • ½ cup walnuts

  • ½ cup cashew nuts

  • 1¼ cups sugar

  • ½ cup water

  • ½ teaspoon cardamom powder

  • 1 tablespoon sliced almonds (for garnish)

Instructions

  1. Prepare the Nut Base
    Dry grind the almonds, walnuts, and cashews in a food processor to a fine, coarse powder. Avoid over-grinding into a paste.

  2. Roast the Nuts
    Transfer the ground nuts to a frying pan and dry roast on low–medium heat for 4–5 minutes, stirring continuously. Roast just until aromatic—do not brown. Remove from heat and set aside.

  3. Make the Sugar Syrup
    In a saucepan, combine sugar and water. Cook on medium heat until it reaches a one-thread consistency (approximately 230°F / 110°C on a candy thermometer).

  4. Flavor the Syrup
    Turn off the heat and stir in the cardamom powder.

  5. Combine and Set
    Immediately add the roasted nut mixture to the hot syrup and mix thoroughly. Spread the mixture evenly onto a greased 8-inch plate or tray.
     Important: The mixture must be spread while still hot.

  6. Cut and Garnish
    After a few minutes, once the burfi is set but still soft, cut into desired shapes—squares, diamonds, or triangles. Garnish each piece with sliced almonds while soft.

  7. Cool and Serve
    Allow the burfi to cool for about 1 hour until fully set. Gently remove from the plate.

Storage

  • Store in an airtight container at room temperature.

  • Keeps well for up to 1 month.

Variations & Notes

  • Nut proportions can be adjusted according to taste.

  • Pistachios may be added for color and flavor.

  • A small quantity of coconut powder can be blended in for a richer, traditional profile.

  • For a refined version, replace sugar with powdered jaggery (adjust syrup consistency accordingly).

Comments

Post a Comment