A classic Indian sweet, this Cardamom Almond Burfi is melt-in-your-mouth delicious, infused with aromatic cardamom and garnished with crunchy almonds and pistachios. Perfect for festive occasions like Diwali.
Diwali Cardamom Almond Burfi
A classic Indian sweet, this Cardamom Almond Burfi is melt-in-your-mouth delicious, infused with aromatic cardamom and garnished with crunchy almonds and pistachios. Perfect for festive occasions like Diwali.
Ingredients
- 200 g khoya grated
- 100 g sugar
- 50 ml water
- 1/2 tsp cardamom powder
- 2 tbsp slivered almonds
- 1 tbsp slivered pistachios for garnish
- 1 tsp ghee for greasing
Instructions
- 1. Grease a square or rectangular tray (approx. 6x6 inches) with ghee and set aside.
- 2. In a heavy-bottomed pan, combine sugar and water. Heat on medium flame, stirring until the sugar completely dissolves.
- 3. Continue to boil the syrup until it reaches a one-string consistency (about 5-7 minutes). To test, take a drop between your thumb and forefinger; it should form a single string when gently separated.
- 4. Add the grated khoya to the sugar syrup. Mix well and cook on a low flame, stirring continuously to avoid lumps, until the mixture thickens and starts leaving the sides of the pan (about 10-15 minutes).
- 5. Stir in the cardamom powder and two tablespoons of slivered almonds. Mix thoroughly until well combined.
- 6. Pour the mixture immediately into the greased tray. Spread evenly with a spatula, ensuring a smooth, flat surface.
- 7. Garnish with the remaining slivered pistachios, gently pressing them into the burfi mixture.
- 8. Let it cool completely at room temperature for at least 2-3 hours, or until it is fully set and firm.
- 9. Once set, cut into desired shapes, typically squares or diamonds.
- 10. Serve fresh or store in an airtight container.
Notes
For best results, use good quality khoya (milk solids). You can vary the nuts used; cashews also work wonderfully. Ensure the sugar syrup reaches a one-string consistency for the perfect burfi texture. Store in an airtight container at room temperature for up to a week, or refrigerate for longer.
