Badam burfi is an easy and delectable burfi like coconut burfi. Traditionally many of us make coconut burfi for diwali and many occasions. Almond is a healthy nut. Almonds are soaked, skinned and grind to paste and cooked with sugar syrup to get this delicious burfi. Most of us make almond burfi only with almonds. But my friend adds equal quantity of almonds and cashews to make this burfi. So, this time, I made this burfi with almonds and cashews and it turned our very yummy. A perfect dessert or sweet for Diwali and other occasions. For any festivals, we love to make sweets and share with friends and relatives. This is one such sweet which can be made quick and also very delicious and easy to share with our friends and family. 


Badam Cashew Burfi Recipe | Badam Burfi Recipe
Badam Cashew Burfi Recipe | Badam Burfi Recipe




Preparation and Yield:
Preparation time3 hours
Cooking Time45 mins
Yield20-25
Recipe CategorySweet
Recipe CuisineSouth Indian

Badam Cashew Burfi Recipe | Badam Burfi Recipe
Badam Cashew Burfi Recipe | Badam Burfi Recipe

Ingredients:
Badam / Almonds1/2 Cups*
Cashew1/2 Cup
Sugar1.5 Cups
Butter3/4 Cup
Cardamom Pods4-5


Badam Cashew Burfi Recipe | Badam Burfi Recipe
Badam Cashew Burfi Recipe | Badam Burfi Recipe

Method:
  1. Soak the almonds and cashews separately in water for about 3 hours. After 3 hours, drain the water from almonds and cashews. Boil a cup of water and add the almonds. Allow the almonds to sit in the boiling water for about 2 minutes. Then drain the hot water and take each almond, press the tip, so that the peel comes out easily. Repeat the same and take out the skin of the rest of the almonds. 
  2. Take the peeled almonds and cashews to the mixer jar. 
  3. Add 4-5 cardamom pods to the mixer jar. Grind them all to a nice and smooth paste. If it is too dry, you can add water and grind them all to a nice and smooth paste
  4. Take a square or circular plate and grease it with ghee / butter
  5. Heat a pan, add the ground badam-cashew paste. Add sugar and butter and keep the flame in medium and start stirring so that sugar and butter are nicely getting incorporated with the badam-cashew paste
  6. Keep stirring till the whole mixture gets thickenup and rolls like a ball without sticking to the sides of the pan
  7. You can notice that a frothy layer getting formed when you stir. This is the stage you need to switch off the flame 
  8. Pour the almond mixture in the greasy plate and pat it with back of the spoon or spatula to make a smooth layer. Allow it to cook for a minute and then using a knife cut it into square shaped or diamond shaped burfis
  9. Store the burfis in an air-tight container 
  10. The delicious burfis are now ready to serve!
  11. Badam Cashew Burfi Recipe | Badam Burfi Recipe
    Badam Cashew Burfi Recipe | Badam Burfi Recipe

Post a Comment Blogger

  1. Hi Sowmya, Can I use ghee instead of butter?

    ReplyDelete
  2. I did this for Deepavali with half butter and half ghee. Came out very tasty. Thanks Sowmya for sharing

    ReplyDelete
  3. Oh my god! I could never achieve the right padam! Maybe I added too much water while grinding the mixture!! Or maybe I should have let the sugar further to mutta paagu!! But trying so hard not to give up easily!!

    ReplyDelete

 
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