Almond Cashew Burfi
Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy. Its a nice sweet snack that is popular in north India. Recipe will make 24 pieces.
- ½ cup almonds
- ½ cup walnuts
- ½ cup cashew nuts
- 1 ¼ cup sugar
- ½ cup water
- ½ tsp cardamom powder
- 1 Tbsp sliced almonds (to garnish)
- Dry grind the walnuts, cashews and almonds in a food processor.
- Dry roast the groundnuts in a frying pan on low medium heat.
- Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
- Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
- Turn off the heat and stir in the cardamom powder.
- Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
- Wait a few minutes until burfi is set but still soft.
- Then cut the burfi into any shape you like (such as square, diamond, triangle).
- Garnish each piece of burfi with sliced almonds while the burfi is still soft.
- Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
- Burfi can be stored for a month.
Variations
- Proportion of nuts can be changed to your choice.
- You may also add pistachios and coconut powder.
Comments
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reetu
May 20, 2015 at 10:07 amnice
swathi
February 3, 2014 at 7:32 amLovely recipe…but mine took a long time to set..is that normal?
rajwant
December 16, 2013 at 1:26 pmVery nice recipes thanks
Vimala
October 30, 2013 at 7:11 pmVery nice recipes
Nutty Burfi | prayogashala
April 30, 2013 at 7:20 pm[…] Manjulaskitchen.com […]
sheema
December 19, 2012 at 7:38 pmHi i just want use only almonds not other nuts. Do you think it will be fine and get the right result?
marrgaret
December 11, 2012 at 7:52 amhello dear mrs. manjula
i want to ask you,i am making burfi but with condenss milk
in tin cane,with cocounut,so my qeustion is can i make this recipe,above with condenesed milk?
thanks
i like you
namaeste
marrgaret
Dragiša Damjanović
December 8, 2012 at 6:24 amI m tried and it is testy and wonderful…. HI from Montenegro 🙂
Venera from Veggykitchen.com
September 6, 2012 at 6:31 amThanks for the recipe!
I’m going to cook the burfi this weekend. I just love them!
I’ve never thought they are so easy to cook.
Shammin
August 17, 2012 at 2:46 pmHi Aunty ji, I just made your carrot halwa but did as you suggested and cut it into squares and garnished with cashew nuts to take to a gathering today. It looks very good. I have also just made your cashew burfi which i will take to a gathering on sunday. I just used cashew nuts. It’s taking longer to set but at least i’m taking it to Sunday’s gathering. Will let you know what the final result is.
anuradha
June 5, 2012 at 11:29 pmmam, this sweet came out very well ..prepared within 20 mins…very good one..tks for the receipe..
sheela
January 11, 2012 at 9:54 pmHi ma’am,
thank you very much for the wonderful recipes.. i plan to use the above recipe for makara shankranthi coming saturday… just one small doubt.. can i use the basic grinder instead of food processor to grind the nuts.
thank you, sheela
alka
January 10, 2012 at 12:46 pmHi Manjulaji
I like all your recipes.They are easy to make and also they are without onions and garlic.I tried so many recipes of yours and they came perfect.But Yesterday I tried white rasgullas,they didn’t come up so fluffy,may be I didn’t follow rightly.Thanks
Alka
kirti srivastava
January 6, 2012 at 10:30 pmi want to participate in urs contest so pl. inform me before it occured
i like urs dishes v.v.c. much as i hv. tried many of them at home too.
Neena
October 24, 2011 at 4:22 pmHi Manjula auntie
I tried Besan ladoo couple of times and always comes out perfect and my family loved it.
Thanks for sharing your wonderful treasure of recipes.
Much appreciated!
I am going to try this today!
Regards
Meghna
September 5, 2011 at 12:09 pmSoo easy. Thanks you! I made this in 10 minutes, start of preparation to finished product, with my 3 year old daughter as kitchen helper! She gave the thumbs up sign when she tasted it, so I know it is a hit!!!
Bageshree Deshpande
July 13, 2011 at 11:17 amNamaste Manjulaji,
I like your all the recipes. All are easy to understand and make. Thanks for giving us such a wonderful recipe.
Bharti
July 9, 2011 at 12:48 amthank you aunty for such yummy n easy recipes. i made the almond walnut barfi with raw sugar it was delicious but very sweet according to above mentioned quantity of sugar so will have to reduce the quantity of sugar next time.
thanks
jasbir
May 10, 2011 at 2:36 pmhi…dear manjula
i tried this recipe today….but my portion was dry urs was wet after adding syrup…..i cudn’t make burfi but i made laddoo…..what was the reason let me know plzz……thanx a lot for ur great recipes…..one more question for what other purpose we can use ur coffee grinder thanx & waiting for ur response……
Sukanya
January 11, 2011 at 1:01 pmTried this recipe and it came out well. I bought a candy thermometer just to make this burfi. It looks a lot like coconut burfi.
The cool thing is there is no additional ghee or butter needed; just nuts and sugar: doesnt get simpler than this. Thanks to Manjulaji for sharing this recipe.
Emmy
December 28, 2010 at 2:28 amThis looks absolutely delicious. I’ve found you through your youtube page, and the recipe about Sooji Upma. I’m going to recommend your website to all my friends! You make great videos that are easy to understand. I’m loving how you don’t go to fast like some cooking videos.
charu
December 27, 2010 at 2:21 pmHave been making this burfi almost every 2 weeks for the last few months now. My kids and hubby love it. Very easy, ready in very liitle time and absolutely mouth wateringly delicious. 5 Stars. I use brown sugar, instead of regular white sugar, comes out even better. Thanks for the recipe.
Jyoti Sheth
December 15, 2010 at 12:09 pmMunjulaben do have recupe for Methi Lado. If can send me we will appriciate. Thanks.
Mazee Africa
December 15, 2010 at 11:05 amBhabhi,
Thanks form the recipe and can you add safron to taste
Shona
November 11, 2010 at 8:58 pmhieeeeee,
i just wanna know some quick and easy recipes which won’t take much time to cook but will be very tasty !!!!!!
I wan tit because i need to cook them in my schhool
Santhi
October 31, 2010 at 11:13 ammanjula Ji,
I made thsi burfi only because i found it in your website _ I dont credit myself to be a desserts person – But true to my reputation the burfi came out to be softer and so I had difficulty calling it burfi – what did I do wrong,Regards,
Santhi
Mazee Africa
October 28, 2010 at 9:23 amBhabhi,
Itried the Kaju, Almond barffi but after letting it dry it became very hard like rock where did go wrong please help.
Manjula Jain
October 28, 2010 at 11:00 amMazee,
Syrup was too thick.
appurna
September 21, 2010 at 12:09 ami want to know how to make a armond barfi in cooker or kadahi..i don,t have oven or micro at home..thank you
Manjula Jain
September 21, 2010 at 7:54 amAppurna,
I use kadahi check the recipe again.
Jaya
September 21, 2010 at 2:51 pmAppurna, I make mine is just regular cooking pan on top of the stove – same thing like I would boil water in. You don’t need anything special.
D
August 9, 2010 at 2:10 pmThis recipe is a keeper. Turned out great !!
Natalia from Latvia
April 10, 2010 at 6:15 amIndian sweets are the best, because they`re egg-less and full of love! Thank you, Mataji, you trully inspire everyone!
rinki
April 6, 2010 at 3:29 amhello antiji, your all recipe are very nice and testy.i am a biggest fan of you.me my husbend and my child also like your recipes. thank you very much
Arun
March 27, 2010 at 1:40 pmHello Auntiji,
You recipes are so nice. My wife is a regular visitor on your site and makes really nice dishes. We both like your recipes.
Thanks,
God bless you.
Divyadrsti
March 26, 2010 at 5:45 pmDear Manjula Aunty,
Please accept my warm regards.
I’ve tried your recipes at various occassions. First was “mohan thal” that I prepared on Diwali/Govardhan puja occassion and distributed to friends. I also tried other recipes like sandesh and on occassion of Rama Navami – some snacks that too I wanted to distributed to friends.
I also offer all foodstuff to the Lord before we eat or distribute as I am an ISKCON devotee.
Your recipes are great. Everyone has appreciated what I prepared with your recipes. I appreciate the details that you give in your recipes and which make a big difference in results. Your ability to be so detail oriented in your recipes is a unique skill.
I am sure I’m going to try many more of your recipes.
Thanks very much.
Regards,
Divyadrsti
PS: After browsing on other recipes, I finally come back to your site as I know this offers the genuine taste 🙂
(I was looking for Raagi laddo recipe on other sites today).
sadia
March 22, 2010 at 11:45 pmnice recipe.can you teach the recipe of rabri??
MADHU
February 7, 2010 at 3:21 amI LIKE TO EASY MESUR PAK RECIPE AND SUTRFENI RECIPE IF SEND ME
I DO NOT NEED BOX RECIPE . PLEASE REPLY IF YOU CAN HELP
THANKS
MADHU
Shabnam
January 5, 2010 at 8:53 amwhat if the barfi is not sticky?
Jaya
January 5, 2010 at 4:17 pmCan you explain better what you mean? I will guess that you mean it is not sticky enough when you are done cooking it on the heat. Are you using a thermometer to monitor the temperature while cooking? If not, that could be the problem. The sugar mixture has to reach 230 degrees (F).
navjit
August 23, 2010 at 10:27 ami think i know what shabnam is saying….like the syrup was not enough for the nuts mixture…mine was also like that…so instead of barfi,i made laddoos….i dont know what went wrong there?may be the syrup’s quantity was not enough…but the taste was gud n ladoos were soft…no prob there….
swati
December 6, 2009 at 7:17 pmI could not find the recipe for Almond Cashew Burfi. It is showing Almond-Cashew-Walnut Burfi recipe.
Manjula Jain
December 6, 2009 at 7:46 pmHi Swati,
Almond-Cashew-Walnut Burfi recipe.
Patrick
November 23, 2009 at 10:13 amHi you only roast the almonds and the nuts or only de nuts ? And the sugar can be replaced or eliminate because i´m diabetic.
Thank you !!!! and excuseme for my english
Viji
October 16, 2009 at 6:48 pmHi Manjula aunty,
I tried the almond cashew walnut burfi after seeing your video and it came out great!! Just melts in the mouth! Thank you so much.
D
October 7, 2009 at 4:37 pmHi Manjula Aunty,
Do you think it is possible to make this burfi with Splenda instead of sugar ? I am not sure if the sugar thread consistency will be the same.
Thanks,
D
Manjula Jain
October 7, 2009 at 9:35 pmHi D,
I have not tried with splenda, but I think you should , don’t make the syrup add splenda while nut mix is still hot and add couple of spoons of hot milk slowly as needed for binding the mix. I am pretty sure it will work but please do let know.
Sand
October 2, 2009 at 12:00 pmHi Aunty,
u r recipes r very nice….i always watch ur videos and tried some items…
they r very nice…
thanku for ur videos and teaching
Take Care
Bindu
October 1, 2009 at 5:58 amHello Aunty
I made the Almond-Cashew-Walnut Burfi yesterday. It was simply superb.
Am so excited to make the other burfis also. I did make kalakhand too. It came out very well. Will be trying some other burfi today or tomorrow.
I just wanted to tell you that my rasgullas didn’t turn out soft and spongy. Infact it didn’t become big at all. I followed your recipes perfectly .. what could be the problem??
But thanks so much for all the other recipes. They are just wonderful. I have tried a few snacks also which came out very very tasty.
Please post some more sweets (I am extremely fond of them) .. and also here in Germany where we stay there are no indian sweets .. so am tempted to eat some ..
Thanks in advance.
raj
September 22, 2009 at 3:31 pmnamaste Aunty,
Can you please share recipe for khajoor roll? I have tried most of your recipes and they all have turned out really well. Thsnks for continuing Indiasn tradition
iris
September 1, 2009 at 2:11 amDear Manjula;
I was wondering if I can freeze (any kind of)burfi?
shah
November 4, 2009 at 4:40 pmsujre u can freeze but when u r ready to eat u will lose the firmness of burfi meaning it will be soggyh so i guess u can try reheating it on lopw heat
Bharathi
August 30, 2009 at 11:37 pmHai Aunty!!
ur all receps.r very very nice and pls tell me how to slice the almonds very thin and in shape pls.
Thank-Q
shah
November 4, 2009 at 4:37 pmManjulaji
Adding cardamom in this recipe kills the aroma of almonds walnuts and cashew Also I avoid walnuts as this makes the burfi slighly bitter I make with almonds or cashew or a combination of the two and add only 1 cup of sugar as otherwise it is ttoo sweet like wht you get commercilly in a mithai shop
Jaya
November 4, 2009 at 5:30 pmI agree so I use 1/4 tsp. only. Just enough for a little flavor, but not overpowering.
Akila
June 30, 2009 at 1:21 pmExcellent recipe. Tried it a couple of times now and it was excellent both times. The first time i thought it was too sweet, so
the second time i used only 1 cup sugar. I didn’t use a candy thermometer, but just used the one-thread approach.
Got rave reviews from everyone that tried! Thank you!
L. Shemain
April 17, 2009 at 4:21 amPlease add a recipe for Mango Burfi and Karachi Halwa. Thank you.
Sonia
April 9, 2009 at 7:15 amhello manjula madam,
i tried your almond cashew burfi but i had the same problem as Divya (above) did.. the burfi was too sticky and i couldnt cut it… even after letting it cool at room temperature for the stated time.. please do advice me as to what might have gone wrong or been the problem..thank you
Jaya
April 9, 2009 at 12:43 pmI’ve made this a few times with no problems.
The first question I have is if you are using a CANDY THERMOMETER to measure the temperature of the sugar syrup as it cooks?
The instant the temperature reaches 230 degrees (F), remove the syrup from heat and mix immediately with the nuts and spread on the plate. This all has to happen very quickly.
Cut the burfi after a couple of minutes while it is still very warm and then allow it to continue to cool without removing any of the cut pieces.
Maria
March 23, 2009 at 4:04 pmWhat is the shelf life of this dish? Does it need refrigeration?
Manjula Jain
March 23, 2009 at 7:44 pmHello Maria,
at room temprature burfi should be ok for a week.
Anita
February 5, 2009 at 5:27 amAunty the ingredients list doesnt name groundnuts…but u say to roast them in the method description. How much groundnuts are to be used
Thanks n Regards
Anita
Vanda
March 7, 2009 at 3:40 pmAnita – the groundnuts mentioned are the very nuts listed in the ingredients (almonds, walnuts and cashew nuts – 1/2 cup each) AFTER you dry grind them in a food-processor (step 1. in the method). Dood luck! 🙂
Divya
February 3, 2009 at 6:19 pmHello aunty,
Thank u so much..i have always try ur recipes and all time it comes well..but this time when i try almont walnut burfi it didnt come well..it didnt cool well..it was soo sticky…i was not able to cut into shape. can u please tell me the reason. waiting for ur reply.
Regards
Divya
dia
January 30, 2009 at 2:49 amhow to cool the burfi in freezer or outside?
Manjula Jain
January 30, 2009 at 10:09 amout side
Chamu
January 28, 2009 at 8:34 pmmam,
my search for good food for my kid has come to an end . i am going to try this and mail u back
thanx
Mala. V.
January 23, 2009 at 9:58 pmOne of my friends told me about this Almond Walnut Cashew Burfi yesterday. I made it today at home.
The making time was really very less. It came out really very nice. My daughter and husband are enjoying
this excellent sweet.
Thank you Manjula mam.
ROSHI GUPTA
January 3, 2009 at 6:19 pmHEY MANJULA AUNTY,
I made this recipes of urs,it came out very nice.Can u tell us about some more quick desserts. I wud also like to learn some eggles cakes from ur pitara, as i am staunch veggi.
THANKS and REGARDS.
Nikki
December 28, 2008 at 8:12 pmThis is an excellent recipe, Manjula. I love the tips that come along with all your recipes. It may be helpful if you can state how many it serves.
Thanks,
-Nikki.
manju
December 19, 2008 at 6:23 amYour recipe is delicous
i am simalur becoz my name is manjula and i hav a kitchen!!!!
Dakshayani
December 14, 2008 at 1:06 amHi,It’s amazing receipe and the explanation.I will try next week,my daughter like home made sweets.
Jaya
December 10, 2008 at 1:19 pmAkila, the recipe is already posted here. Look under “VEGAN” category and scroll down and find “Bhindi Masala”.
Jaya
akila
December 10, 2008 at 9:22 amHi Manjulaji!,
I am very much impressed by your website.being a south indian [chennai] i donot know much about the north indian dishes. in 2006 april we moved to sandiego and i live in la-jolla. my son and daughter likes the north indian dishes especially the side dishes for roti. today when i wanted to make panner butter masala , i saw your recepies and it suits me very well in the sense it has no onion and garlic.can you please mail me how to make bindi masala?thank u so much .
regards.
akilagopal
Poonam
November 10, 2008 at 10:28 amhello auntyji,
I tried these burfis for Diwali, it came out really nice, all my friends loved it.Now I want to try it by adding coconut powder also. Can u let me know how much sugar i need to add with these proportions: badam-1/2 cup, walnuts and cashews-1/2 cup, coconut powder(dessicated)-1/2 cup
thanks
hamida
November 4, 2008 at 2:51 pmi don’t want an account so i’ll post it here.
If you have Dabeli recipe, can you plaese post it for me?
thanks.
Renee
November 4, 2008 at 3:25 amhey Manjula Auntyji,
i made almond cashew recipe &it was just fantabulous &gr8. thnx you really helped me out this diwali. do you have any new spicy indian recipe upcoming now ?
Jaya
November 1, 2008 at 10:53 amHi Alice,
The “groundnuts” are the almonds, walnuts, and cashews after they have been ground in the food processor. Calling them groundnuts may be a more British/Indian term.
Jaya
Alice Andrews
October 31, 2008 at 11:36 pmManjula,
Recipe sounds like it makes a fantastic burfi,but where do you put the roasted groundnuts ???? Did not see groundnuts listed in the ingredients.
hamida
October 31, 2008 at 1:14 pmi don’t want an account so i’ll post it here.
If you have Dabeli recipe, can you plaese post it for me?
thanks.
Manjula Jain
October 31, 2008 at 1:08 pmHi Hamida,
you can write in forum.
Manjula
hamida
October 31, 2008 at 1:02 pmhi
if i want to request an item for you to make where do i write that? please let me know soon.
thanks
Sandho
October 28, 2008 at 11:04 pmHi Anuty,
Can you plz let me know what is LAL ATTA?
Appreciated
Sandho
Justin
October 27, 2008 at 5:40 pmHappy Diwali to you and your family too Manjula…please try it and you can make a video out of it thank you 😉
Manjula Jain
October 27, 2008 at 5:13 pmHello Justin, Thanks for the recipe I will try some time and let you know.
Happy Diwali
Justin
October 27, 2008 at 4:37 pmHi Manjula, I wanted to know if you knew how to make lapsii…..on diwali in my family we always make lapsii as one of the sweets for Lakshmi puja. If you would like to know the recipe I would be glad to give it to you so you can try it. It can be a little tricky because it has to be to the consistency of pudding.
you will need:
3 cans of evaporated milk (not condensed milk)
1-1/2 cups of all purpose flour
1-3/4 cups of plain white sugar
1 tablespoon of ghee
a large bowl
1 kadhai or pot
whisk and cooking spoon
In a bowl, whisk together the flour, sugar, and the 3 cans of milk. Whisk until there are no visible lumps, and the mixture is the consistency of gravy. Heat the pot or kadhai and melt the ghee. Make sure the ghee is hot, but not smoking. Add in the mixture and stir immediatley. Keep on stirring, and you will see the mixture start to thicken. Make sure that the mixture does not reach to a thick consistency like almond burfi. It should be like a pudding. Remove from the heat and cool. If the mixture looks too thick, you may add 1/2 cup of 2% or whole milk. Serve with battura, sweet puri, or roti
Shubhi
October 27, 2008 at 5:51 amNamaste Auntijee,
Aapko aur aapke pariwar ko Diwali ki dher sari shubhkamnayein..
SHUBH DEEPAWALI..
Sandho
October 24, 2008 at 7:52 pmThanks anuty
Jayshri
October 24, 2008 at 4:00 pmHello Manjulaben – Can you show how to make Mohanthal ? I love it. Thank you
Ashish Patel
October 5, 2018 at 11:08 amWow, its quite mouth watering burfi. Thank you for the post.
Manjula Jain
October 5, 2018 at 1:35 pmAshish, Thank you
sarah&carlos
October 24, 2008 at 1:58 pmGreat videos! Thank you very much. Youtube is promoting it and everything! Fantastic recipes, we show 3 in a row. We also have a kitchen blog, (almost) vegetarian too.
Manjula Jain
October 24, 2008 at 1:50 pmTatri is cream of tart in english.
Sandho
October 24, 2008 at 12:34 pmAunty hello,
can you help me and tell what is the english word for TATRI, suggest any brand also
appreciated
Sandho
Githa
October 24, 2008 at 9:49 amDear Manjulaben,
I accidentally stumbled on your videos on youtube and am glad I did so as I am learning the proper tecniques of cooking certain dishes.
It’s a joy watching you and the simplicity you create within your cooking is what makes it so enjoyable.
Keep it up!
Githa
Manjula Jain
October 24, 2008 at 8:03 amHi Srilaxmi,
Just cook little more, syrup was not one thread.
srilaxmi
October 24, 2008 at 6:40 amhi,
i prepared but so watery what can i do.
how can i cut the pieces?
Bhuvana
October 23, 2008 at 1:43 pmLooks great…and easy…will definetly try for diwali..
Jaya
October 22, 2008 at 5:40 pmIt sets up very well. Follow the directions as written and use a candy thermometer for the sugar syrup.
jyothi
October 22, 2008 at 2:13 pmso watery, can it set? i need to try
Jaya
October 21, 2008 at 6:30 amThese came out really good. 🙂