Badam Pista Burfi Recipe | Almond & Pistachio Fudge

4.67 from 3 votes

Badam Pista Burfi Recipe | Almond & Pistachio Fudge

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).

Course Desserts

Cuisine Indian

Keyword Badam Pista Burfi

Prep Time 5

Cook Time 10

Total Time 15

Servings pieces

Calories 163kcal

Author Freda Dias

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