Badam Cashew 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 along with cashew paste and sugar syrup to get this delicious burfi. In this recipe, we add equal quantity of almonds and cashews to make this burfi. 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.
Burfi are always little tricky. We need to know the correct stage to pour the burfi mixture in a greased plate. If we cook few seconds more then our burfi may become brittle or hard. If we pour the burfi mixture few seconds earlier it will very soft and we may not be able to cut into pieces. Even for more experienced chefs,
Recipe Card for Badam Cashew Burfi Recipe | Badam Burfi Recipe
Almond Cashew Burfi Recipe | Badam Kaju Burfi Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
- Mixing Bowl
Servings: 25 burfi
Calories: 80kcal
Badam Kaju burfi, a delectable burfi with the combined flavors of almonds and cashews. a Nut rich burfi with a perfect sweet and soft crunch! A perfect dessert or sweet for Diwali and other occasions. Learn here how to make this burfi with step by step pictures, instructions and video!
Print Recipe
Ingredients
- ½ Cup Almonds 1 Cup - 250ml
- ½ Cup Cashews
- 1½ Cups Sugar
- ¾ Cup Butter
- 4-5 pods Cardamom
Instructions
Soaking nuts
- Soak the almonds and cashews separately in water for about 3 hours. After 3 hours, drain the water from almonds and cashews. 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. If you are in a hurry, Boil a cup of water and add the almonds. Allow the almonds to sit in the boiling water for about 10 minutes. Then drain the hot water and peel the skin.
Grinding
- Take the peeled almonds and cashews to the mixer jar.
- 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. Keep this paste aside.
- Take a square or circular plate and grease it with ghee / butter
Making Burfi
- 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.
- Keep stirring till the whole mixture gets thickenup and rolls like a ball without sticking to the sides of the pan. You can notice that a frothy layer getting formed when you stir. This is the stage you need to switch off the flame
- 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 cool for a minute and then using a knife cut it into square shaped or diamond shaped burfi. Store the burfis in an air-tight container
- The delicious burfis are now ready to serve!
Video
Nutritional Info
Nutrition Facts
Almond Cashew Burfi Recipe | Badam Kaju Burfi Recipe
Amount Per Serving (1 piece)
Calories 80
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 12g4%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS
SOAKING NUTS
- Soak the almonds and cashews separately in water for about 3 hours. After 3 hours, drain the water from almonds and cashews. 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. If you are in a hurry, Boil a cup of water and add the almonds. Allow the almonds to sit in the boiling water for about 10 minutes. Then drain the hot water and peel the skin.
GRINDING
- Take the peeled almonds and cashews to the mixer jar.
- 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. Keep this paste aside.
- Take a square or circular plate and grease it with ghee / butter
MAKING BURFI
- 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.
- Keep stirring till the whole mixture gets thickenup and rolls like a ball without sticking to the sides of the pan. You can notice that a frothy layer getting formed when you stir. This is the stage you need to switch off the flame
- 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 cool for a minute and then using a knife cut it into square shaped or diamond shaped burfi. Store the burfis in an air-tight container
- The delicious burfis are now ready to serve!
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| Badam Cashew Burfi Recipe | Badam Burfi Recipe |
