Don’t miss to check our popular plain white milk powder barfi sweet or almond laddu.
About the recipe
If you check my blog or list of popular and traditional Indian sweets, you will know my love for cashews (kaju), almonds (badam), and pista. I garnish the roasted nuts on Indian desserts wherever possible as it enhances the flavors of the sweet. Today’s post is all about using garnish or nuts as the main ingredients to make this burfi sweet, just like kaju kati (kaju barfi). Make this Indian sweet for Diwali, Navratri, Holi, Christmas, or special occasions. While you are here, check traditional Navratri recipes and unique Diwali sweets. Instead of making single-flavored pista barfi or badam burfi this Diwali, surprise your guests with this new badam pista burfi recipe. Also, if you love this sweet burfi, check out our rose-flavored burfi, traditional besan barfi, or South Indian coconut burfi with both sugar and jaggery. Let us know which barfi flavor you are making this Diwali for your family and friends.
Ingredients
Ghee: Homemade desi ghee to roast nuts and add traditional flavor to your burfi. Milk powder: Makes barfi rich and creamy and also holds its shape. Nuts: I have added almonds and pistachios today. You can even add cashews or walnuts. Flavoring: Cardamom and saffron(kesar) to make your barfi mithai flavorful. Sugar: Used as a sweetener for barfi. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Coarsely chop nuts and roast.
Using a food processor (mixie jar or blender), coarsely powder almonds and pista. 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. 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.
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. 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. 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.
Pro Tips for Pista Almond 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 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.
More barfi sweet recipes
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Recipe card
