March and April are the celebration months for me because my daughter Raksha’s birthday,my husband Sendhil’s birthday and Our wedding day falls in these two months.So I make sweets very often.Last week when I was going through a cookbook,i got this recipe.I found it very easy and thought of preparing it for my daughter’s birthday as she is very much fond of
kaju sweets. But yesterday morning my daughter asked me to prepare some sweets.Without any second thought,i tried this and when she came back from school ,i surprised her with this sweet.She was very happy and ate it heartily.She told “ Its awesome mamma”
.. What else I need,i was very happy & this recipe was a instant hit in my home.Just try this burfi.It melts in your mouth.
.
Generally for any burfi , we need to make single string or two string sugar syrup and then we proceed further.But in this recipe,there is no need to check the consistency of sugar syrup and the final stage of the sweet can be easily identified.So beginners can easily try.One more good thing it takes only 1/2 tsp of ghee and that too it is used to grease the plate.In this recipe,your one & only job is mixing.You have to keep on mixing till you get correct consistency.Even if u miss the consistency,it is easy to trouble shoot.I have given step by step pictures to my best for easy understanding and all possible tips for troubleshooting. Hope u’ll try this recipe and let me know how it turned out
. Please go through the “Notes” section for additional tips.You can follow this recipe,use either Cashews or Badam alone and make it as cashew burfi or badam burfi
.
Almond cashew burfi recipe
Easy almond cashew burfi recipe that can be made under 15 minutes ! Cuisine: Indian
Category: Sweet
Serves: 10
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes
INGREDIENTS
1 cup - 200ml -
Cashew nuts – 1/4 cup -
Badam/Almond – 1/4 cup -
Milk or water – 1/2 cup -
Sugar - 3/4 cup ( paste & sugar ratio is 1:1.5) -
Cardamom powder – 2 Pinches -
Ghee – 1/2 tsp (to grease the plate)
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METHOD
. 
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Now take the badam,cashew paste,sugar,cardamom powder & little water say 1/4 cup( i just washed the mixie jar with 1/4 cup of water and added it to the paste).
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Switch on the flame and keep it medium.Mix the paste till all the sugar is completely melted.Wipe the sides every now & then because sugar particles will deposit in the sides of pan.The mixture will become liquid after all the sugar is melted completely.Now simmer the flame to low( If you are a beginner) and keep mixing. When the mixture starts to boil,big bubbles will appear all over the paste.Keep mixing.Increase the flame to medium if you want the process to be quickly done else continue in low flame.Keep mixing till the mixture becomes thick.Wipe the sides of the pan every time while u mix.It will take nearly 10 minutes to start thickening.Small bubbles will appear now.
 -
When u keep on mixing,mixture turns thicker and it will leave the sides of pan.Wipe the sides & again mix it.At one stage,the mixture will become really thick and at that time,simmer the flame completely.Wet your fingers and take a pinch from the dough.Try to make a small ball.If you are able to make a soft,round ball.Your mixture is done.Switch off the flame immediately and mix the mixture again for few seconds to make it even more slightly thick.The heat of kadai is sufficient to make your mixture thick.
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When you feel the mixture is completely thick but not crumbly,remove and put in the greased plate,Immediately level it with a polythene sheet or butter paper.Scrape the sides of kadai & taste it.U will get to know the taste and consistency of burfi. -
Leave the burfi & let it cool down completely.Do not try to remove the burfi now. It wont come out easily , it may break.Allow it to cool completely.Then remove using a dosa flipper carefully. Once it cools down,burfi will become hard .But it melts in mouth.Remove the extras in the sides when it is still warm and make a ball with ur hand .Press it and again make shapes out of it. So there will be no wastage.The color of burfi improves as it cools down. -
To find out whether the burfi is well set,after u levelled the burfi in tray with butter paper,try to remove the butter paper after 5 minutes.If it comes out clean,your burfi is perfect and you can make pieces & enjoy .If the butter paper doesn’t come out clean or if it sticks to the burfi mixture,then the consistency is not reached.So transfer the mixture to the kadai,add little water,melt the mixture and again start mixing till you get it right ! Suppose if u over do the mixing and if burfi becomes crumbly, take the crumbled burfi in a mixie jar,add milk and make a smooth paste.Again keep it in flame and mix well till it reaches the right consistency.
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Note
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Here is a quick tip for blanching almonds : Boil badam in hot water for1-2 minutes.Drain the water and keep the badam under running cold water..By doing this way,the skin comes out very easily.. -
Cardamom powder is not mentioned in the actual recipe but i used it. If u want u can add saffron or badam essence.. -
I made the entire process in very low flame to medium to be in safer side. -
U can see the white bubbles as soon as u start mixing.Bubbles will appear till the mixture becomes thick.So keep mixing until the mixture becomes a whole mass and you should be able to gather them in one place.Test the dough by taking a small ball in your wet hands.If u are able to roll a soft ball with it,its the right consistency. -
U can also try this recipe using Badam OR cashew alone. - To find out whether the burfi is well set,after u levelled the burfi in tray with butter paper,try to remove the butter paper after 5 minutes.If it comes out clean,your burfi is perfect and you can make pieces & enjoy .If the butter paper doesn’t come out clean or if it sticks to the burfi mixture,then the consistency is not reached.So transfer the mixture to the kadai,add little water,melt the mixture and again start mixing till you get it right ! Suppose if u over do the mixing and if burfi becomes crumbly, take the crumbled burfi in a mixie jar,add milk and make a smooth paste.Again keep it in flame and mix well till it reaches the right consistency.
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Burfi after a bite by my daughter 
.I used orange food color in this.
TRIED & TASTED BY READERS
Our lovable blogger Radha Natarajan mam tried this burfi & shared this picture with me :) Thank u so much mam !
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.. What else I need,i was very happy & this recipe was a instant hit in my home.Just try this burfi.It melts in your mouth. 
.
.I used orange food color in this.
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