Walnut Burfi

Learn how to make the perfect walnut burfi, a classic Indian dessert that is both delicious and easy to make. Made with a few ingredients.

Recipe Source Link:https://www.mygingergarlickitchen.com/walnut-burfi-akhrot-burfi/

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RECIPE INGREDIENTS

» For Walnut Burfi

• 3 tbsp ghee
• 1 and 1/2 cups Walnuts (plus 6-7 for garnishing)
• 1 cup Cashews
• 1/2 cup milk powder
• 1 cup whole milk (divided)
• 3/4 cup Sugar
• 1/4 teaspoon orange food color, optional
• 7-8 crushed saffron strands soaked in 1 tablespoon milk
• 1/2 teaspoon cardamom powder

» For Garnish:

• Sliced Pistachios
• Cashews
• Edible Silver/Golden Leaves

RECIPE INSTRUCTIONS

» Prepare the Walnuts and Cashews:

1. Add 1 1/2 cups of walnuts to a blender jar or food processor and pulse to make a coarse powder. Transfer the coarsely powdered walnuts to a bowl and set them aside. Repeat the process with cashews, transferring the coarsely powdered cashews to a separate bowl.

» Make the Burfi Mixture:

1. Heat 3 tablespoons of ghee in a pan over medium heat. Once hot, add 6-7 walnuts and roast them for a few minutes until fragrant and slightly golden. Transfer them to a bowl and set them aside for garnishing later. In the same pan, add the ground walnut powder and cashew powder. Roast them together for 2-3 minutes until they release a nutty aroma. Add 1/2 cup of milk powder to the pan. Mix well with the roasted nut powders.
2. Next, add 1/2 cup of milk and mix thoroughly to avoid any lumps. Keep stirring continuously and cook until the milk is absorbed. Add another 1/2 cup of milk and mix. Keep stirring and cooking until the mixture leaves the sides of the pan.
3. Add 3/4 cup of sugar and mix well. Cook over medium heat, stirring continuously until the sugar dissolves, and the mixture starts to leave the sides of the pan. This may take about 5-6 minutes. Add 1 tablespoon saffron milk and mix well. Cook for 2 minutes. Lastly, add 1/2 teaspoon cardamom powder and mix again. These flavorings will give a rich flavor to the burfi. I am also adding a splash of orange food color here just for the looks. Adding food color is totally optional here. Mix well and cook for 3 minutes. Once done, remove it from the heat.

» Set in a Tray:

1. Transfer the roasted walnuts to a chopping board and roughly chop them. Set them aside. Line a tray with parchment and transfer the burfi mixture into it. Spread it evenly and press it down with a spatula. Garnish the top with the chopped walnuts, sliced pistachios, and press gently with a spatula. Also, top the mixture with some cashews.

» Cool and Cut:

1. Allow the burfi to cool for a few hours. Once the burfi reaches room temperature, you can also refrigerate it for 30 minutes for quicker setting. Once set, remove the slab from the parchment paper. Additionally, garnish it with edible silver/golden leaves. and cut it into squares or rectangles.

» Serving and storage:

1. Your Walnut Burfi is ready to be enjoyed! This sweet treat is perfect for festivals, celebrations, or as a delightful dessert. Serve it or store for later. You can store this burfi for up to 3-4 days at room temperature in an airtight container.It stays for about 2 weeks when stored in an airtight container in the refrigerator.

RECIPE NOTES

1. Enhance the burfi with saffron and cardamom or explore alternatives like rose water or kewra water. Adjust sweetness according to your taste preference.
2. While sugar is used in this burfi, you can experiment with other sweeteners such as raw brown sugar, palm sugar, or jaggery powder.
3. Roasting walnut powder and cashew powder in ghee enhances the nutty flavor of the burfi.
4. Roast on medium heat and stir continuously to prevent sticking and burning.