Badam cashew burfi (almond cashew burfi) is an easy South Indian festive sweet requiring no sugar syrup consistency. Learn how to make rich, melt-in-the-mouth badam kaju katli at home with this foolproof recipe and step-by-step photos.
March and April are the celebration months for me because my daughter Raksha’s birthday, my husband Sendhil’s birthday and Our wedding day falls in these two months. So I make sweets very often. Last week when I was going through a cookbook, I got this recipe. I found it very easy and thought of preparing it for my daughter’s birthday as she is very much fond of kaju sweets. But yesterday morning my daughter asked me to prepare some sweets.
Without any second thought, I tried this and when she came back from school, I surprised her with this sweet. She was very happy and ate it heartily. She told “Its awesome mamma”. What else I need, I was very happy & this recipe was a instant hit in my home. Just try this burfi. It melts in your mouth.
Generally for any burfi, we need to make single string or two string sugar syrup and then we proceed further. But in this recipe, there is no need to check the consistency of sugar syrup and the final stage of the sweet can be easily identified. So beginners can easily try.
One more good thing it takes only 1/2 tsp of ghee and that too it is used to grease the plate. In this recipe, your one & only job is mixing. You have to keep on mixing till you get correct consistency. Even if you miss the consistency, it is easy to trouble shoot. I have given step by step pictures to my best for easy understanding and all possible tips for troubleshooting.
Hope you will try this recipe and let me know how it turned out. Please go through the “Notes” section for additional tips. You can follow this recipe, use either Cashews or Badam alone and make it as cashew burfi or badam burfi.
Quick Notes for US & Abroad Kitchens
- Almond & Cashew Prep: Pre-sliced blanched slivered almonds from stores like Trader Joe’s or Costco save peeling time. If using whole raw almonds, immerse them in boiling water for 90 seconds, rinse under cold water and slip off skins effortlessly.
- Grinding Texture: Grind the drained soaked cashews and blanched almonds with minimal whole milk (or water) in a small blender jar to keep the paste dense. Adding too much liquid extends the stove cooking duration.
- Stove Heat Management: Electric coil and glass cooktops hold intense latent heat. Cook on medium-low (setting 3 or 4) while continuously stirring with a heat-resistant silicone spatula to ensure the nut paste cooks evenly without sticking.
- Testing Readiness: Wet fingers with cold water and pinch a small dot of the thickening mixture. When it easily rolls into a smooth, non-sticky soft ball, immediately turn off the heat and transfer to the greased tray.
Badam Cashew Burfi Recipe (Almond Cashew Burfi)
Ingredients
- ¼ cup Cashewnuts (approx. 35 g / 1.2 oz)
- ¼ cup Badam / Almond (approx. 35 g / 1.2 oz, blanched and peeled)
- ½ cup Milk or water (approx. 120 ml / 4 fl oz, for grinding)
- ¾ cup Sugar (approx. 150 g / 5.3 oz, paste & sugar ratio is 1:1.5)
- 2 pinches Cardamom powder
- ½ tsp Ghee (to grease the plate)
Instructions
- Soak cashews in hot water for 10 minutes. Heat 1/2 cup of water till it roll boils. Add the badam and boil for a minute. Let the badam be in hot water for 2 minutes. Then remove and show it under running tap water. Now you can peel the skin easily. Now grind almond and cashews in a mixie to a coarse powder without adding water or milk. Then add little milk say 1/4 cup & grind it to a smooth paste. (Please don’t add more milk because burfi will take more time to cook. You can add maximum 1/2 cup of water or milk to grind).
- Measure the paste and add sugar 1.5 times of the measured quantity. I got 1/2 heaped cup of paste. So I added 3/4 cup of sugar. Grease a plate with 1/2 tsp of ghee & keep it ready.
- Now take the badam, cashew paste, sugar, cardamom powder & little water say 1/4 cup (just wash the mixie jar with 1/4 cup of water and add it to the paste).
- Switch on the flame and keep it medium. Mix the paste till all the sugar is completely melted. Wipe the sides every now & then because sugar particles will deposit in the sides of pan. The mixture will become liquid after all the sugar is melted completely. Now simmer the flame to low (if you are a beginner) and keep mixing. When the mixture starts to boil, big bubbles will appear all over the paste. Keep mixing. Increase the flame to medium if you want the process to be quickly done else continue in low flame. Keep mixing till the mixture becomes thick. Wipe the sides of the pan every time while you mix. It will take nearly 10 minutes to start thickening. Small bubbles will appear now.
- When you keep on mixing, mixture turns thicker and it will leave the sides of pan. Wipe the sides & again mix it. At one stage, the mixture will become really thick and at that time, simmer the flame completely. Wet your fingers and take a pinch from the dough. Try to make a small ball. If you are able to make a soft, round ball, your mixture is done. Switch off the flame immediately and mix the mixture again for few seconds to make it even more slightly thick. The heat of kadai is sufficient to make your mixture thick.
- When you feel the mixture is completely thick but not crumbly, remove and put in the greased plate. Immediately level it with a polythene sheet or butter paper. Scrape the sides of kadai & taste it. You will get to know the taste and consistency of burfi.
- Leave the burfi & let it cool down completely. Do not try to remove the burfi now. It wont come out easily, it may break. Allow it to cool completely. Then remove using a dosa flipper carefully. Once it cools down, burfi will become hard. But it melts in mouth. Remove the extras in the sides when it is still warm and make a ball with your hand. Press it and again make shapes out of it so there will be no wastage. The color of burfi improves as it cools down.
Notes
- Here is a quick tip for blanching almonds: Boil badam in hot water for 1-2 minutes. Drain the water and keep the badam under running cold water. By doing this way, the skin comes out very easily.
- Cardamom powder is not mentioned in the actual recipe but I used it. If you want you can add saffron or badam essence.
- I made the entire process in very low flame to medium to be in safer side.
- You can see the white bubbles as soon as you start mixing. Bubbles will appear till the mixture becomes thick. So keep mixing until the mixture becomes a whole mass and you should be able to gather them in one place. Test the dough by taking a small ball in your wet hands. If you are able to roll a soft ball with it, its the right consistency.
- You can also try this recipe using Badam OR cashew alone.
- To find out whether the burfi is well set, after you levelled the burfi in tray with butter paper, try to remove the butter paper after 5 minutes. If it comes out clean, your burfi is perfect and you can make pieces & enjoy.
- If the butter paper doesn’t come out clean or if it sticks to the burfi mixture, then the consistency is not reached. So transfer the mixture to the kadai, add little water, melt the mixture and again start mixing till you get it right! Suppose if you over do the mixing and if burfi becomes crumbly, take the crumbled burfi in a mixie jar, add milk and make a smooth paste. Again keep it in flame and mix well till it reaches the right consistency.
Sharing is caring
Burfi after a bite by my daughter. I used orange food color in this.
TRIED & TASTED BY READERS
Our lovable blogger Radha Natarajan mam tried this burfi & shared this picture with me. Thank you so much mam!
For more traditional festive ideas, check out my complete collection of South Indian Diwali Sweets and Snacks Recipes.
Tempting a lot Chitu. Bookmarked.First pic is fantastic.
very tempting
Thanks sudha and veena :)
OMG the burfi looks very inviting.
Dear Chitra
How are you? Your detailed recipes with tips and notes amazes me . I can cook your recipes blindly..Ha ha . Never tried cashew burfi, I shall follow your recipe when I make it
have a nice weekend
Thanks for ur appreciation sir. Please try n let me know :)
Super delicious, love the shape
Looks so yumm..love the shape too..
wow…this is so good n pics are absolutely inviting chitra
Really yummy nutty burfi.
Wishing you in advance a happy wedding anni and the b'day wished for the celebrants at your place.
Gud one Chitra ..looks really yum with nice pics …
Thank u friends :)
Nice step by step pics. Let me try out for my wedding day
Tempting burfi! Enjoy the months ahead! :)
thanks 4 the recipe and benefits of badam and cashew wil try
Looks mouthwatering! Last pic is too good
Super tempting burfis, Feel like grabbing a piece.No wonder the little one must have loved this
Very tempting burfis…looks perfect and delicious
Lovely colour of the Burfi !!!
Mouthwatering Burfis :-)
ShrutiRasoi
Today's Recipe
Plain Cheese Pizza
too good .. so yumm
Burfi looookkkss tooooo good. love it
wow Chitra akka… so superb recipe n explanations… other recipe s ready for me here to try:) bookmarked it:) Thank u for the wonderful mouthwatering burfi:)
wow…sooper tempting.. Love the detailed explanation…
u r tempering us too much :) photos are good :) i generally like the round shape sweet !
super recipe and super info:)
Very nutty,rich looking burfi chitra, i dont mind grabbing some and having rite now.
Lovely Chitra!:-)
Lovely burfi,Chitra!! Great information about almonds too!
http://www.rita-bose-cooking.com/
very informative and wonderful.. bookmarked!!!
http://www.indiantastyfoodrecipes.com/
Lovely clicks :) Loved the burfi looks so so perfect and delectable… :)
Gorgeous beauties, very tempting clicks.
OMG.. mouth watering here.. Awesome clicks dear :)
delicious tempting burfi. really appreciate if you stop by at my space too.
Hi kitchen queen , Iam not able to c ur blog. Please change it to public..I wish to c ur space too :)
Beautiful burfi.
Delicious, pass me some.
http://www.sarascorner.net
looks woderful… love the color too… I will try and let you know. Might work in a microwave!
If u try in microwave , let me know . I 'll try next time :)
Burfis looks so yummy and perfect!
Yummy cute barfi..nice color too!!!
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delicious burfi… i remember commenting here before, but do not see my comment.. or did I see this cute burfi in my dreams:)
Sowmya
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This looks lovely Chitra. I know my daughter hates almonds…the only way i get her to eat is to make badam halwa or burfi…this combination is how my friend makes her badal hamwa.Only she takes it a little ahead as she likes it as a slightly smooth gravy which will solidify a but later on. I love her version!!!
Shobha
Burfi turned out well and was too soft and just melted into our mouths.Became a super hit in my home.Frequently going to prepare it.
Thank u so much sudha :) I am glad to c ur feedback !
Hello chitra,
I tried this recipe today. But for some reason my sugar just didn't melt till the end. I never got the consistency as shown in the second picture. Did you use powdered sugar. In baking, we are always told not to use non stick pans to caramalize sugar and never to keep stirring during the melting process. Do you think that was the problem.
Thanks.
Hi pradnya ,
After adding the sugar & almond paste, keep the flame low and stir continuously till all the sugar melts. As the paste is wet & due to the heat , sugar will melt for sure. But u shud keep stirring till u find all the sugar is melted.Please refer this link for the pan to use for making sweets..https://chitrasfoodbook.com/2012/11/sugar-syrup-consistencies-stages-of.html. Here we are not bringing any sugar syrup consistency Or caramalizing it.Our aim is to make the sugar melt.So u shud keep stirring till the end in low flame.U'll get it as u see in the picture. Even if u try in microwave , please stir the mixture in regular intervals till the sugar is melted. If u dont want to take risk , u can also use powdered sugar i feel. But i have not tried with it.Hope i have helped u. Please try again and let me know ur feedback.. :) Thanks :)
Hello Chitra,
Thanks for this wonderful recipe, it turned out really yummy! Appreciate your time and effort in coming up with tasty and easy recipes. Looking forward to more such recipes. Have a wonderful day. All the best.
Best wishes,
Ranjitha
Nice to know it.Thanks for trying :) Will try to post more easy sweets.
hi chitra just now tried this burfi came out well.can i store it in the room temperature itself or do i have to store in fridge.because we have added milk although in a very small quantity.hw long we can keep in the room temparature.thanks for this no ghee easy recipe.
Hi Harini,Thanks for trying and the feedback. You can keep at room temperature for 2 days.After that, refrigerate it. I too have tried it.It works.