Badam Pista Burfi with step-by-step pictures. Learn how to make melt-in-the-mouth, soft and delicious badam pista barfi prepared without any mawa (milk solids).
Sharing with you guys a super simple dessert recipe- Badam pista burfi! Traditionally most Indian sweets use mawa/khoya be it in burfi’s, pedas 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.
Table of Contents
Ingredients needed to make this delectable burfi
To make this Indian sweet burfi at home, you will need
- Blanched almond flour
- Ground unsalted pistachios
- Sweetened condensed milk
- Ghee
- Cardamom
- Silver varak (optional) and nuts, for garnish
The recipe for this badam pista barfi mithai is inspired by my Mom’s milk toffee recipe that she makes for Christmas every year, using condensed milk and ground cashew nut paste.
I still have a lot of blanched almond powder, that I had ordered from Amazon to make Macarons, so I thought of using them here.
So, once you have your ingredients ready making this mithai is a breeze. This quick barfi recipe comes together under 10 minutes. Put everything in a heavy bottomed pan, cook until it thickens and begins to leave the sides of the pan. Flavor the mixture with some cardamom powder.
Next transfer the mixture to a greased tray, sprinkle some slivered almonds and pistachios. Let it air dry for a few hours. Decorate with edible silver leaf and cut into desired sized pieces.
How to make blanched almond powder at home?
If you do not have blanched almond flour, 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.
If you are looking for more delicious Indian sweets, you may also like these recipes
- Instant shahi rabri
- Kalakand
- Instant Mango Shrikhand
- Kesar peda
- Chocolate peda
- Rava ladoo
- Mango burfi
- Gulab Jamun
- No-cook kaju Katli
- Rasmalai
I hope you try this easy burfi recipe. It is quick, delicious, such a fuss-free sweet. I’m sure you guys will enjoy it too 🙂
How to make badam pista burfi with condensed milk – Step by step instructions
Step 1: Roast the pistachios
Lightly roast 1/2 cup of shelled 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).
Step 2: Combine ingredients in a pan and cook
In a deep bottomed pan/ kadai (preferably non-stick) heat 1 tablespoon ghee on medium-low heat, add 1 cup of condensed milk, 1/2 cup almond flour along with the above ground pistachios.
Add 2-3 drops green food color (optional), keep stirring continuously for about 5 minutes, mix well.
Step 3: Add cardamom
The mixture will start leaving the sides of the pan.
Add 1/2 teaspoon of cardamom powder, mix quickly and switch off the heat. Do not over cook the mixture.
Step 4: Transfer mixture to a greased tray
Spread the mixture over a greased plate/thali to about 1/2 inch to 1 inch thickness. Sprinkle about 2 tablespoons of 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.
Storage: It stays good at room temperature for 2-3 days, or in the refrigerator for a week.
Notes
- Try another easy variation of this recipe to make almond chocolate burfi. Use a cup of blanched almond flour and about 1 tablespoon of cocoa powder.
- Leave out the pistachios to make plain badam burfi with almond flour along with rest of the ingredients.
- Recipe updated with new pics.
★ If you try this badam pista burfi, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected]. Thanks so much 🙂
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Badam Pista Burfi Recipe | Almond & Pistachio Fudge
Ingredients
- 300 grams sweetened condensed milk, About 1 cup sweetened condensed milk
- 1/2 cup blanched almond flour
- 1/2 cup shelled pistachios
- 1/2 teaspoon cardamom powder
- 1 tablespoon ghee
- 2-3 drops of green food color, optional
- 2 tablespoons almond and pistachio slivers, for garnish
- Silver varak leaf, for garnish (optional)
Instructions
- 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).
- In a deep bottomed pan/kadai (preferably non-stick), heat ghee on medium-low heat, add the condensed milk, almond flour, and ground pistachios.
- Add green food color, keep stirring continuously for about 5 minutes, mix well.
- The mixture will start leaving the sides of the pan. Add cardamom powder, mix quickly and switch off the heat. Do not overcook the mixture.
- Spread the mixture over a greased tray 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 airtight container. It stays good at room temperature for 2-3 days, or in the refrigerator for a week.
Notes
- Try another easy variation of this recipe to make almond chocolate burfi. Use a cup of blanched almond flour and about 1 tablespoon of cocoa powder.
- Leave out the pistachios to make plain badam burfi
- Nutrition disclaimer: Nutrition values listed are approximates which are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator. You could make smaller pieces and stretch it to 12-16 servings.
- Recipe updated with new pics.
- Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
Nutrition
Ivy says
I tried this twice but both times it didn’t set like a barfi. Consistency was sloppy. Even after putting it in the fridge. Where could I have gone wrong? Maybe cook it for longer?
Freda Dias says
Hi Ivy! Maybe try cooking it for another 2-3 minutes. You need to let it air dry, usually overnight is fine.
Ivy says
Thanks Freida. I am making it again this year. Will leave it for 7/8 hrs. If using mawa instead of condensed milk how much would I need ? Thank you.
Freda Dias says
Hi Ivy! I haven’t tried this recipe using mawa so I’m giving you an approximate amount here. 200 to 250 grams should be enough, you will also need to add about 125 grams of sugar to sweeten the burfi. You can follow my mawa barfi post, and add the nut powders towards the end. https://aromaticessence.co/mawa-khoya-barfi-recipe/
Neetu says
Hi,
I wanted to use mawa instead of condensed milk. What will be the measurements for it?
Freda Dias says
Hi Neetu! I’m sorry, I’ve not tried using mawa here. So I won’t be able to guide. I have this plain mawa barfi recipe on the blog, you can check this- https://aromaticessence.co/mawa-khoya-barfi-recipe/
Rodos says
Could i double the recipie, or will something will go wrong?
Freda Dias says
Hi! You can easily double the recipe. The cooking time will increase by a few minutes, that’s all.
Anitha says
Hi, just stumbled upon this recipe and looks yummmm… I just have 1 query can I use almond meal instead???
Freda Dias says
Hi Anitha! Yes, it should work in this recipe. Do share how it turns out whenever you try it 🙂
Uma Daswani says
Hi, can I use 1/2 cup of milk powder instead of the almond flour and make it into a pista barfi?
Freda Dias says
Yes, you could do that, Uma.
Shoba says
Just fantastic !!! And delicious !! Yummy !!!! Thanks for sharing !
Freda Dias says
Hi Shoba! Glad you liked it 🙂
theyellowdaal says
Love the pics. So inviting. Just yum.
Dhwani @cookingcarnival says
So simple, easy and delicious recipe Freda!!
Freda Dias says
Thanks Dhwani 🙂
Gloria says
Photography is brilliant and the fudge looks inviting. cant wait to try!
Freda @ Aromatic essence says
Thanks a tonne Gloria 🙂
mypinchofyum says
Bet they tasted awesome. Looks great 🙂
Freda @ Aromatic essence says
Thanks so much Priti! It sure was , all wiped off within a day :p
mypinchofyum says
Haha. Yumm 🙂
Lina says
Sounds like I should give this one a try for sure☺☺
Freda @ Aromatic essence says
Thanks so much Lina ! It’s a very simple one 🙂
Lynz Real Cooking says
What amazing fudge! This is so unique Freda! Yumm
Freda @ Aromatic essence says
Thanks So much Lynn 🙂
Lynz Real Cooking says
Love this Freda
Freda @ Aromatic essence says
<3
Neethu says
Looks delicious.. ????
Freda @ Aromatic essence says
Thanks a bunch Neethu ?
Chitra Jagadish says
Awesome combo of nuts Freda. ..perfect for the festive season…
Freda @ Aromatic essence says
Thanks Chitra, glad you liked it 🙂
Linda Fernandes says
Wooooooow so inviting and love the gorgeous color with killer click Sweety Freda ❤
Freda @ Aromatic essence says
Thanks sweetie<3
lapetitepaniere says
Your Burfi looks amazing, Freda! 🙂
Freda @ Aromatic essence says
Thanks so much Linda 🙂
Monika says
???
CHCooks says
So beautiful Freda! Love the color of your burfi 🙂
Freda @ Aromatic essence says
Thanks so much dear 🙂
nourishedpeach says
Ok I’ve got to try this…love everything in it and I’m so intrigued!
Freda @ Aromatic essence says
Thanks Melissa ! I’m sure you will love it 🙂
Traditionally Modern Food says
Can I have some Burfi..looks super yum
Freda @ Aromatic essence says
Sure Vidya ! Thanks so much 🙂
Anki says
How to store burfi? do we need ti keep in fridge ? and foe how many days this will stay good?
Freda @ Aromatic essence says
Hi Anki ! You can store it in the fridge, before serving let it sit out at room temperature for some minutes , this should stay good for a week in the fridge 🙂
Preeti says
Hi , just want to ask the pistachio which u have used its salted or unsalted one.
Freda @ Aromatic essence says
I’ve used unsalted pista’s Preeti
Smiling Notes says
ooh..perfect for the upcoming festive season 🙂
Freda @ Aromatic essence says
Indeed it is , a super simple recipe , thanks dearie ?
milliethom says
Your fudge looks lovely, Freda. I adore almonds in anything, as well as pistachios.
Freda @ Aromatic essence says
Thanks so much Millie 🙂
MyCulinarySaga says
Looks delicious 🙂 love that green…
Freda @ Aromatic essence says
Thanks Trupti 🙂
noorainsobiya says
Those killer pics & that recipe!!! Freda… You must have a Tv show now.. ❤️❤️❤️❤️
Freda @ Aromatic essence says
I’m totally flattered sweetie ! You are a big sweetheart ? Thanks so much
noorainsobiya says
You so deserve it love!! ❤️❤️❤️
Freda @ Aromatic essence says
:*
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!
Freda @ Aromatic essence says
Thanks so much Shari! The nuts on top do add an interesting texture to the fudge , I can’t wait for Christmas to make all the goodies 🙂
Drchef.ashwini says
Superrr
Freda @ Aromatic essence says
Thanks dear ?
Deepti says
Superb recipe….just wanted to know, what do u mean by blanched almonds powder…
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:)
srividhya says
This is so cool. Yummy recipe for diwali.
Freda @ Aromatic essence says
Thanks heaps Sri 🙂