Cashew almond burfis are probably the tastiest and the easiest to make among all Indian desserts. To add to that, they don’t use ghee which makes them a guilt-free dessert. The fact that it is completely made using raw nuts only adds to its pros. Even without refrigeration, these burfis can last as long as over two weeks making them a vacation-friendly snack. I made them for Diwali this year and they came out delicious! Wishing all the readers of Haldi Mirch a very happy Diwali!
Cashew Almond Fudge | Kaju Badam Burfi
(makes 24 pieces)
Preparation time: 5 minutes
Cooking time: 20 minutes
1.25 cups cashews
1.25 cups slivered almonds*
1/2 cup sugar* + 1 tsp
1/2 cup water
1/2 tsp powdered cardamom seeds/elaichi seeds
4-5 strands of saffron, crushed
1/4 tsp ghee or oil
Pulse cashews and almonds in a blender with 1 tsp sugar to obtain fine powder. Avoid blending for long to prevent it from forming an oily paste. In a medium sized wok or kadhai, heat water on medium heat. Add sugar before water starts to boil and mix well. Add the crushed saffron strands and continue heating until the sugar syrup almost attains a single thread consistency. At this time, reduce heat to medium-low and add the powdered nuts. Keep stirring until the mixture comes together and no longer sticks to the pan. Add the powdered cardamom, mix well and turn off heat.
Spread the mixture on a greased tray and let it cool. Cut into 1″ x 1″ squares or diamonds.
* Although here I have used slivered almonds, you can replace them with whole almonds. The results will be similar except that the burfis will be light brown in color.
* I like these burfis mildly sweet. If you wish to make them sweeter, feel free to increase the amount of sugar, maintaining sugar to water ratio at 1:1.