Badam Pista Burfi (Almond Pistachios Fudge) is a rich and flavorful melt in mouth fudge with right amount of crunchiness from nuts making it a delightful treat for holiday! A perfect sweet to serve at Diwali this year.
From the time I am in the US, every year we prepare gulab jamun, nankhatai or gajar ka halwa (carrot pudding) and distribute it to our friends and colleagues on the occasion of Diwali. This year for a change, I wanted to make some barfi. In India, the most popular burfi is kaju burfi (cashew fudge) and majority of my friends here share it and is available in all Indian stores. Also, recently we received lot of goodies from India and kaju katli was one among them.
Therefore, I wanted to prepare something different, and surprise our friends. This Badam Pista Burfi uses a combination of my favorite nuts (almonds and pistachios) and I am sure it’s many of yours favorite too. To make the fudge more crunchier, I have not finely ground pista and badam, instead just coarsely powdered in food processor. To make it creamier, I have added milk powder.
Few tips before you start preparing Badam Pista Burfi :
- Make sure you roast the nuts on medium-low flame so that it does not get burnt.
- To make it crunchier, I have coarsely powdered the nuts. If you do not want it crunchy you can make it into powder but make sure not to grind it too much that the nuts will start to release its oil.
- Make sure you have sugar syrup of one string consistency to get chewy burfi. Else your barfi may become hard.
- Once you add sugar syrup, make sure you stir continuously to prevent it from burning or sticking to the bottom.
- To avoid any mess, I would suggest using a non-stick pan to prepare this recipe.
- Add a pinch of salt if you are using unsalted nuts.
- You can skip food color.
While you are here don’t for get to check out BEST INDIAN DESSERT RECIPES and my collection of DIWALI SWEETS RECIPES, . And don’t forget some of these dessert recipes can also be used for your upcoming tailgating events or game nights or potluck, Easter, Thanksgiving, and Christmas holiday parties!
Detailed recipe for Badam Pista Burfi (Almond Pistachios Fudge)
Badam Pista Burfi (Almond Pistachios Fudge) is a rich and flavorful melt in mouth fudge with right amount of crunchiness from nuts making it a delightful treat for holiday! A perfect sweet to serve at Diwali this year.
- 2 tbsp Butter
- 1 cup Almonds (Badam)
- 1 cup Pistachios (Pista)
- 1/2 cup Milk powder
- 1/2 tsp Cardamom powder
- 1 cup Sugar
- 1 cup Water
- 7 Saffron threads
- Salt (pinch) check notes
- 1 or 2 drops Green food color optional
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Using food processor, coarsely powder almonds and pista
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Heat butter in non stick pan on medium-low flame. Add the coarsely powdered nuts and saute it for 2 to 3 minutes. Make sure not to burn the nuts.
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Add the milk powder and continue sauteing it for another 2 minutes. If your nuts are unsalted add a pinch of salt at this stage.
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Meanwhile in another pan on medium heat, add sugar, saffron threads, and water. Once it dissolves completely, continue to simmer till you get one string consistency.
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For one string consistency, dip a wooden spoon in the syrup and lift out. Allow a few seconds to cool. Now, touch the syrup with your forefinger and then touch your forefinger and thumb together and pull apart gently. You should see one string. Cook until you get one string consistency.
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Add the sugar syrup to the roasted ingredients from step I, cardamom powder, green food color and continue stirring it for 5 to 6 minutes on medium low flame till it leaves the side of the pan.
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Transfer this mixture onto a greased plate or parchment paper. Spread it to desired thickness. Sprinkle additional nuts of desired and press slightly using back of the ladle.
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Allow it to cool down completely. Cut them into desired shapes.
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Badam Pista Burfi is now ready. Serve and Enjoy. Happy Diwali
- Make sure you roast the nuts on low medium flame so that it does not get burnt.
- To make it crunchier, I have coarsely powdered the mixture. If you do not want it crunchy you can grind it into a powder but make sure not to grind it too much that the nuts will start to release its oil.
- Make sure you have sugar syrup of one string consistency to get chewy burfi. Else your barfi may become hard.
- Once you add sugar syrup, make sure you stir continuously to prevent it from burning or sticking to the bottom.
- To avoid any mess, I have used a non-stick pan to prepare this recipe.
- Use a pinch of salt if you are using unsalted nuts.
- You can use or skip food color.
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I am in love with these green color burfis
Is there anyway this can be converted to a sugar-free recipe, i.e. with artificial sweeteners like trivia? Is it a must to have a syrupy sugar mix or will truvia mixed with water get me the same result?
Thank you for the comment. Sounds interesting to me but I have not tried using any of the sweeteners.
Very gòod that how people learn and enjoy.self made burfi. Really when make with yr hands you enjoy more