Badam Cashew Burfi Recipe (Almond Cashew Burfi)
Learn how to make easy, melt-in-the-mouth Almond Cashew Burfi (Badam Kaju Katli) without checking any sugar syrup consistency. Foolproof sweet for Diwali!
Servings: 10 Pieces
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.