Badam Cashew Burfi - Sweet with Almonds and Cashew Nuts

Badam cashew burfi recipe with full video and step by step pictures. This is my 400th post ! I published my first post on January 18 2017. I thank everyone who visits my blog and channel and encourage me with your likes and comments. Collecting recipes is my hobby and started from my school days itself. The collection of my recipe started from my 11 std (in 2002) and noted recipe instructions in a diary by quickly watching the TV shows. Even though I collected many recipes, I started full cooking during my college days. I enjoyed my cooking journey till now and hope to do more dishes. While celebrating my 400th post I think of preparing a sweet dish badam cashew burfi.

This badam cashew burfi is prepared with badam, cashew nuts, milk, sugar, ghee and saffron. Badam requires more time to soak when compared to cashew nuts, so remember to soak the badam in hot water for 2 hours. If they are soaked well it will be easy to peel the skin plus you can get the ideal texture for the burfi. Soak cashew nuts for 30 minutes in warm water and then grind it along with the badam. While grinding slowly add milk and grind it to a fine paste. No need to add more milk because burfi will take more time to attain the correct stage. After grinding the badam cashew paste, measure the paste because we have to add equal quantity of sugar for the ground paste. Now let's see how to prepare this Badam cashew burfi in detail with step by step pictures.

Checkout my other sweet recipes

Badam Cashew Burfi Recipe Details

Prep time : 20 minutes
Cook time : 40 minutes
Yields : 35 to 40 burfi
Category : sweets
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 cup badam
1 cup cashew nuts
1/4 cup milk
2 - 2.25 cups sugar
few saffron strands
1/2 cup ghee

Cooking Directions

Measure the badam using a measuring cup and add it to a wide vessel. Boil 3 cups of water in a wide vessel and add the badam to it. Close it with a lid for 2 hours. After 2 hours using your index finger and thumb finger gently squeeze the badam to remove the skin. Soak the cashew nuts in warm water for 30 minutes.

Soak saffron in warm milk for 10 minutes.

Now take a big mixer jar and add the peeled badam. Add 1/4 cup of water and grind it coarsely.
Now add the soaked cashew nuts along with milk and grind it.

For every few minutes, scrape the sides and grind it to a smooth paste. Transfer the ground paste to a bowl. Measure the ground paste. We have to add equal quantity of the sugar for the measured paste.

Take a wide kadai and add the ground badam paste. Add the sugar and 2 tbsp ghee.
Keep the kadai on low heat and stir until the sugar has mixed well with the badam cashew paste.

In the beginning stage the sugar will start to melt and looks like a kheer. Add the saffron milk.

After 5 minutes, it starts to bubble as in the picture below. To speed up the process, please do not increase the heat because the sugar will start to crystallize if you increase the heat. Now add the next 2 tbsp ghee and again stir it well. We have to stir, stir until the mixture gets thick.

After 15 minutes, the badam cashew mixture starts to get thick.

At this stage, turn off the heat and do not transfer the mixture now. Stir for a few minutes in the kadai heat.

After 5 minutes check the mixture by stirring until it rolls like a ball without sticking to sides of the kadai. Now it is perfect to transfer the mixture to a greased plate or tray.

Now after transferring the badam cashew mixture to a greased plate place a small bowl or plate on the top of the mixture and level them evenly.

After 5 minutes, gently cut the burfis using a greased knife and transfer it to a box.

Badam Cashew Burfi is ready to serve. It stays good at room temperature for 10 days.

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nagarajakumar4 December 2021 at 20:00
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