Pista Badam Burfi
Oct 09, 2014, Updated Jan 02, 2018
Indian sweet (fudge) made with pistachios and almonds.
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I have decided to take a break form pumpkin and other fall recipes. No I still love them as much as I did before but my favorite favorite festival in the world Diwali is just a few days away and I thought I should share some easy to make sweets recipes that you can make at home during this festive time of the year.
Diwali is called the festival of light. The story behind this festival is that many centuries ago Lord Rama returned to Ayodhya (his home) after 14 years of exile. To celebrate the occasion, people of Ayodhya lit lights everywhere and ever since the festival is celebrated throughout the country with great enthusiasm and zeal. Diwali symbolizes the victory of good over evil as Lord Rama defeated Ravan and returned back victorious. I always miss home but it’s this time of the year that I miss India more than ever! The atmosphere, festivities, the food, I miss everything. It’s India’s biggest festival, very much like Christmas in USA.
When I was a kid, I would wait the whole year for Diwali. It meant burning a lot of crackers and eating lots and lots of sweets. As we grew up, we became aware of the environment and stopped burning too many crackers however the sweet overdose remained intact year after year. We exchange gifts during Diwali and while there are so many things to gift, one thing which everyone brings home is, yes u guessed it – a box of sweets! I remember once during Diwali we had like 100 boxes of sweets at home, crazy right?! We never got around opening half of those and mom simply gave them away.
The scenario is different here, there’s no one to bring in the sweets 🙁 So to make myself happy and feel festive I made this easy pista badam burfi. This burfi is made using pistachios, almonds, sugar, cardamom, ghee and some milk powder. By the way burfi is Indian name for fudge.
This is a very easy sweet that you can make in no time. I know there’s so much work at home during Diwali with so many people visiting and of course the house cleaning that there’s hardly anytime for elaborate preparations and that’s where such easy recipes come in handy. The only problem that one can face with this recipe is that the burfi doesn’t set. If that happens, simply put back the mixture into the pan, add little water and cook again on medium flame till it thickens some more.
Packed with proteins and goodness of nuts, this is one recipe which you must try this Diwali!
Add silvered almonds and pistachios into a blender/food processor. I used unsalted pistachios and silvered & sliced almonds.
Grind the nuts but be careful not to over-grind them else they will start releasing oil. I did not grind them fine because I like biting into small nut pieces inside the burfi.
Heat 2 tablespoons of ghee (clarified butter) in a pan on medium heat. Once hot add the ground nut powder.
Cook for 2 minutes on medium heat till you start getting a nice aroma. Mix in the milk powder and crushed cardamom seeds. [Peel the cardamom pods, take out the seeds and crush them using a mortar and pestle]
While you are roasting the nuts powder, on another stove top burner bring sugar and water to boil. Also add few saffron strands.
The syrup is done when it thickens and you see lot of bubbles on top. It should have a 1 string consistency – to check, place a drop of syrup between your thumb and forefinger and then as you move the fingers away from each other, you should be able to see a thin single string.
Add the sugar syrup to the nuts mixture and mix.
Keep stirring on medium heat till the mixture thickens and leaves the sides. This should take around 5-6 minutes.
Pour the mixture into a greased pan and sprinkle some chopped pistachios and almonds on top. Press the nuts lightly so that they stick to the burfi.
Cut into squares or any shape you like and your delicious Pista Badam Burfi is ready to serve!
* I prefer using crushed cardamom seeds over cardamom powder for my sweet recipes because they add in more flavor. With powder, the aroma and flavor of cardamom isn’t that great!
* If the burfis don’t set, put back the mixture into the pan and cook till the mixture thickens some more.
* I used 2 tablespoons of ghee, you can use 1 tablespoon less or more depending on how much you love ghee!
* You can use green food color, I didn’t use any.
Pista Badam Barfi
- ¾ cup pistachios unsalted and shelled
- ¾ cup almonds silvered
- ¾ cup granulated sugar
- ¾ cup water
- 3 tablespoons milk powder
- 2 tablespoons ghee clarified butter
- 4 green cardamom pods
- 2-3 saffron strands
- almonds for garnishing
- pistachios for garnishing
- Add silvered almonds and pistachios into a blender/food processor and powder them. I
- Heat 2 tablespoons of ghee (clarified butter) in a pan on medium heat. Once hot add the nut powder to it.
- Cook for 2 minutes on medium heat till you start getting a nice aroma. Mix in the milk powder and crushed cardamom seeds.
- While you are roasting the nuts powder, on another stove top burner heat together sugar and water and bring it to a boil. Also add few saffron strands.
- The syrup is done when it thickens and you see lot of bubbles on top. It should have a 1 string consistency.
- Add the sugar syrup to the nuts mixture and mix.
- Keep stirring on medium heat till the mixture thickens and leaves the sides. This should take around 5-6 minutes.
- Pour the mixture into a greased pan and sprinkle some chopped pistachios and almonds on top. Press the nuts lightly so that they stick to the barfi.
- Let it cool for an hour and then cut into shapes of your choice.
Nutrition information is automatically calculated, so should only be used as an approximation.
Pista Badam Burfi