Easy Walnut Burfi made with just handful of ingredients. Gets done in less than 30 minutes and prefect for the festive season.
Love Burfi’s? Then do check out some of our popular Burfi recipes – Ricotta Cheese Burfi, Instant Coconut Burfi and Chocolate Burfi.
Burfi’s are usually made with milk, milk powder, cashew, almonds or besan to name a few. Walnut Burfi is something you don’t come across often. Its a simple and tasty dessert made with ground walnuts, cashew powder and sugar. Cardamom and ghee add wonderful flavor and aroma to the burfi.
Ingredients:
How to make Walnut Burfi:
1 & 2-Take a cup of walnuts and powder them. Do not blend in one go, pulse it few times till it becomes powder. Measure the flour, we need 1 cup of ground walnut powder.
3 to 5- Add ¼ cup of cashews to a blender and pulse it few times to make fine powder. Measure to see if you have ¼ cup of cashew powder.
6- To a non stick pan add ½ cup + 1 tablespoon Sugar and ¼ cup water to a pan.
7 & 8 – Mix it well and bring water to a rolling boil. When the water and sugar comes to a rolling boil, reduce the heat to low and add walnut powder, cashew powder and cardamom powder. Slowly mix the mixture until there are no lumps.
9 & 10 – Add a teaspoon of ghee, increase the heat to medium and cook for 5 minutes. Now add another teaspoon of ghee and cook till the mixture starts leaving the pan.
11 – When you observe that the mixture starts leaving the pan, reduce the heat to low and mix continuously.
12 – After 2-4 minutes you will observe that when you fold the dough it doesn’t spread as much. That’s the right consistency.
13 – You can also take small portion of the dough and let it cool for 30 seconds. If you are able to make a non sticky ball out of it the mixture is ready.
14 – Add a teaspoon of ghee on a parchment paper and spread it. Transfer the dough to the parchment paper and knead the dough with a spatula. Do it for a minute. At this point the mixture should be slightly soft but non sticky. If the dough is feeling dry, apply some ghee or water to your palms and knead it again.
15 & 16 – Evenly spread the dough and apply edible silver leaves (chandi ka vrak) on top and cut the burfi into desired shape.
Tips & Notes:
- Do not grind the walnuts and cashew in one go, pulse them few times to make powder.
- If you over cook it, the mixture will become dry or crack as you roll. If that happens add little ghee and sprinkle some water and knead the dough.
- But if you under cook it, the mixture will be soft and you wont have a bite when you eat the burfi. If that happens transfer the mixture back to the pan and cook for couple more minutes.
Frequently Asked Questions:
Cashew or almond flour.
Almond flour.
Yes, replace ghee with vegan butter.
Walnut Burfi
Ingredients
- 1 cup walnuts, powdered
- ¼ cyp cashew, powdered ( can be replaced with almond flour)
- ½ cup + 1 tablespoon sugar ( I used organic cane sugar)
- 3 teaspoons ghee
- 2 cardamom pods, powdered
- ¼ cup water
Instructions
- Take a cup of walnuts and powder them. Do not blend in one go, pulse it few times till it becomes powder. Measure the flour, we need 1 cup of ground walnut powder.
- Add ¼ cup of cashews to a blender and pulse it few times to make fine powder. Measure to see if you have ¼ cup of cashew powder.
- To a non stick pan add ½ cup + 1 tablespoon Sugar and ¼ cup water to a pan.
- Mix it well and bring water to a rolling boil. When the water and sugar comes to a rolling boil, reduce the heat to low and add walnut powder, cashew powder and cardamom powder. Slowly mix the mixture until there are no lumps.
- Add a teaspoon of ghee, increase the heat to medium and cook for 5 minutes. Now add another teaspoon of ghee and cook till the mixture starts leaving the pan.
- When you observe that the mixture starts leaving the pan, reduce the heat to low and mix continuously.
- After 3-4 minutes you will observe that when you fold the dough it doesn’t spread as much. That’s the right consistency. You can also take small portion of the dough and let it cool for 30 seconds. If you are able to make a non sticky ball out of it the mixture is ready.
- Add a teaspoon of ghee on a parchment paper and spread it. Transfer the dough to the parchment paper and knead the dough with a spatula. Do it for a minute. At this point the mixture should be slightly soft but non sticky. If the dough is feeling dry, apply some ghee or water to your palms and knead it again.
- Evenly spread the dough and apply edible silver leaves (chandi ka vrak) on top and cut the burfi into desired shape.
Notes
- Store the burfi in a closed container, stays fresh for 1 week at room temperature and up to two weeks in the refrigerator.
- Do not grind the walnuts and cashew in one go, pulse them few times to make powder.
- If you over cook it, the mixture will become dry or crack as you roll. If that happens add little ghee and sprinkle some water and knead the dough.
- But if you under cook it, the mixture will be soft and you wont have a bite when you eat the burfi. If that happens transfer the mixture back to the pan and cook for couple more minutes.
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