Badam pista burfi ( Almond and pistachio fudge)

Hello folks!

Sharing with you guys a super simple dessert recipe- Badam pista burfi! Traditionally most Indian sweets use mawa / khoya be it in burfi’s , peda’s etc. Mawa is nothing but evaporated milk solids. It is easily available in most Indian stores. But I have skipped using mawa in this recipe and used condensed milk instead. The coarse almond and pistachio powder give a lovely texture almost similar to the authentic Indian burfi/fudge. These are perfect for the upcoming festivities or simply enjoy it for a fuss-free, sweet treat.


This Badam pista burfi recipe is inspired by my Mum’s milk toffee recipe that she makes for Christmas every year, using condensed milk and ground cashew nut paste which I shall share soon during the Holiday season. I still have a lot of blanched almond powder, that I had ordered from amazon to make Macarons , thought of using them here. If you do not have blanched almond powder, soak the almonds in warm water for a few hours, peel the skin and dry them completely, preferably under sunlight. Grind to a coarse powder, again do not over grind, as nuts release fat. If you feel like that is too much work, then  the  other option would be to directly roast the almonds on low heat for 2-3 minutes and then grind them to a powder.

If you are looking for more festive Indian sweets, you may also like-

1.No cook, Instant Shahi Rabdi

2.Kesar peda

3.Rava laddoo

4.Mango burfi

Step by step instructions

1.Lightly roast the pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder (Do not over grind, as it may start releasing fat).

2..In a deep bottomed pan/ kadai (preferably non-stick) heat ghee on medium low heat, add the condensed milk , almond and pistachio powder.

3.Add green food color, keep stirring continuously for about 5 minutes, mix well.


4.The mixture will start leaving the sides of the pan. Add cardamom powder, mix quickly and switch off the heat. Do not over cook the mixture.


5.Spread the mixture over a greased plate / thali to about 1/2 inch to 1 inch thickness. Sprinkle some slivered almonds and chopped pistachios, press the nuts gently into the mixture. Decorate with silver varak. Allow it to air dry for 6-7 hours or overnight, cut into desired shapes and store in an air tight container. It stays good at room temperature for 2-3 days, or in the refrigerator for a week.

Notes

1.You can try different flavor variations, After this batch , I did try almond + chocolate ( I used a cup of blanched almond powder and about 1 tablespoon of cocoa powder.

2.If you do not have blanched almond powder, soak the almonds in warm water for a few hours, peel the skin and dry them completely, preferably under sunlight. Grind to a coarse powder, do not over grind, as nuts release fat. If you feel like that is too much work, then  the  other option would be to directly roast the almonds on low heat for 2-3 minutes and then grind them to a powder.

3.Recipe updated with new pics.

Measuring cup used, 1 cup = 250 ml,  1 teaspoon = 5 ml

Badam pista burfi (Almond and pistachio fudge)

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Yield: 8 pieces

Badam pista burfi (Almond and pistachio fudge)

A soft, fudgy and melt in the mouth dessert, that is made without mawa (evaporated milk solids) and uses few basic ingredients. Ready within 5- 7 minutes and is perfect for any festive occasion.

Ingredients

  • 300 grams sweetened condensed milk (About 1 cup sweetened condensed milk)
  • 1/2 cup blanched almond powder (refer notes)
  • 1/2 cup shelled pistachios
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon ghee
  • 2-3 drops of green food color ( optional)
  • 2 tbsps almond and pistachio slivers, for garnish
  • Silver varak (leaf), for garnish (optional)

Instructions

  1. Lightly roast the pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder (Do not over grind, as it may start releasing fat).
  2. In a deep bottomed pan/ kadai ([preferably non-stick) heat ghee on medium low heat, add the condensed milk , almond and pistachio powder.
  3. Add green food color, keep stirring continuously for about 5 minutes, mix well.
  4. The mixture will start leaving the sides of the pan. Add cardamom powder , mix quickly and switch off the heat. Do not over cook the mixture.
  5. Spread the mixture over a greased plate / thali to about 1/2 inch to 1 inch thickness. Sprinkle some slivered almonds and chopped pistachios, press the nuts gently into the mixture. Decorate with silver varak. Allow it to air dry for 6-7 hours or overnight, cut into desired shapes and store in an air tight container. It stays good at room temperature for 2-3 days, or in the refrigerator for a week.

Notes

If you do not have blanched almond powder, soak the almonds in warm water for a few hours, peel the skin and dry them completely, preferably under sunlight. Grind to a coarse powder, do not over grind, as nuts release fat. If you feel like that is too much work, then the other option would be to directly roast the almonds on low heat for 2-3 minutes and then grind them to a powder.

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Regards,

Freda

Regards,

Freda

 

52 comments

    • Freda @ Aromatic essence says:

      Thanks Deepti:) For blanching , you need to soak the almonds on water either overnight or couple of hours, peel the skin off and then dry then completely , better under sunlight , then grind them to a coarse powder, in batches if required:)

  1. Shari says:

    I bet the flavor of this fudge is so yummy with the combination of almond and pistachio, Freda! I love the nuts on top, too. It seems that would give it such a great texture. Of course the chocolate version sounds great, as well! Looking forward to your mom’s toffee recipe!

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