Published: November 2, 2015 Last Modified: March 19, 2021 Freda Dias

Badam Pista Burfi Recipe | Almond & Pistachio Fudge

Name: Badam Pista Burfi Recipe | Almond & Pistachio Fudge
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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))

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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

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 aromaticessence77@gmail.com. Thanks so much 🙂

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