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Best Indian pista badam burfi sweet (No bake almond pistachio fudge).
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5 from 9 votes

Pista Badam Burfi Sweet | Almond Pistachio Fudge

Pista Badam Burfi, or Almond Pistachio Fudge, is a rich and flavorful Indian sweet recipe made in less than 30 minutes. The right amount of crunchiness from the nuts and the flavoring from cardamom and saffron makes this a delightful treat for the holiday.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: sweets
Cuisine: Indian
Diet: Gluten Free, Vegetarian
Servings: 20
Calories: 138kcal
Author: Kushi

Equipment

Ingredients

  • 3 tablespoon Ghee
  • 1 cup Almonds Badam
  • 1 cup Pistachios Pista
  • ¼ cup Milk powder
  • teaspoon Salt a pinch, check notes
  • 1 cup Sugar
  • 1 cup Water
  • 7 Saffron threads
  • ½ teaspoon Cardamom powder
  • 1 or 2 drops Green food color optional

Instructions

Coarsely chop nuts and roast.

  • Using a food processor (mixie jar or blender), coarsely powder almonds and pista.
    1 cup Almonds, 1 cup Pistachios
  • Heat ghee in a nonstick pan on medium-low flame. Add the coarsely powdered nuts and saute them for 2 to 3 minutes. Make sure not to burn the nuts. 
    3 tablespoon Ghee
  • 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.
    ¼ cup Milk powder, ⅛ teaspoon Salt

Sugar syrup - one-string consistency

  • Meanwhile, add sugar, saffron threads, and water to another pan on medium heat. Once it dissolves completely, continue to simmer until you get one-string consistency.
    1 cup Sugar, 7 Saffron threads, 1 cup Water
  • 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. 

Mix the nuts and sugar syrup

  • Add the sugar syrup to the roasted nuts, cardamom powder, and green food color and continue stirring it for 5 to 6 minutes on medium flame until it leaves the side of the pan.
    ½ teaspoon Cardamom powder, 1 or 2 drops Green food color
  • Transfer this mixture onto a greased plate or parchment paper. Spread it to desired thickness. Sprinkle additional nuts if desired and press slightly using the back of the ladle. 
  • Allow it to cool down completely. Cut them into desired shapes. 

Notes

  • 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 so that the nuts will start to release their 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, stir continuously to prevent it from burning or sticking to the bottom.
  • I suggest using a nonstick pan to prepare this recipe to avoid any mess.
  • Add a pinch of salt if you are using unsalted nuts.
  • You can skip food color.
  • Burfi is one of the easiest Indian sweets you can make for Diwali, Navratri, or special occasions. The only issue I sometimes see with my readers is that Burfi doesn't set. In this case, put the mixture back into the pan and cook until the mixture thickens again.

Nutrition

Calories: 138kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 4mg | Sodium: 37mg | Potassium: 141mg | Fiber: 2g | Sugar: 12g | Vitamin A: 68IU | Vitamin C: 0.5mg | Calcium: 36mg | Iron: 1mg