Almond Cashew Burfi
October 20th, 2008 filed under Desserts, Vegan
Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy.
Recipe will make 24 pieces.
Ingredients:
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/2 cup cashew nuts
- 1 1/4 cup sugar
- 1/2 cup water
- 1/2 teaspoon cardamom powder
- 1 tablespoon sliced almonds to garnish
Method
- 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.
what if the barfi is not sticky?
Can 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).
i 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….
I could not find the recipe for Almond Cashew Burfi. It is showing Almond-Cashew-Walnut Burfi recipe.
Hi Swati,
Almond-Cashew-Walnut Burfi recipe.
Hi 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
Hi 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.
Hi 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
Hi 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.
Hi 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
Hello 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.
namaste 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
Dear Manjula;
I was wondering if I can freeze (any kind of)burfi?
sujre 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
Hai 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
Manjulaji
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
I agree so I use 1/4 tsp. only. Just enough for a little flavor, but not overpowering.