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!
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,
Cuisine: Indian Cuisine, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Equipments Needed
Heavy Bottomed Pan
Mixer Grinder
Mixing Bowl
Prep Time: 5 minutesminutes
Cook Time: 40 minutesminutes
Soaking Time: 3 hourshours
Total Time: 3 hourshours45 minutesminutes
Servings: 25burfi
Calories: 80kcal
Author: Sowmya Venkatachalam
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!
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
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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
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!!
I have not tried using other powders. It should turn out good i guess but I can’t surely tell. If you want more pieces, you can soak more badam/cahews and adjust the sugar accordingly
Hi Sowmya, Can I use ghee instead of butter?
I did this for Deepavali with half butter and half ghee. Came out very tasty. Thanks Sowmya for sharing
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!!
Shall we add MTR or other badam drink powder mix along with Badam paste to get more no of burgundy or katli
I have not tried using other powders. It should turn out good i guess but I can’t surely tell. If you want more pieces, you can soak more badam/cahews and adjust the sugar accordingly
Tried this recipe for diwali 2022 . Came out really good . I skipped cardamom and added safron ..
So happy to hear 🙏😊
This recipe came out really well. Thanks a lot😊
So happy to hear 🙏😊