How to make Kaju Pista Badam Kesar Burfi - Too much of a good thing can be delicious, you will discover when you bite into this saffron-flavoured mithai laden with dried fruit.

This recipe is from the book Mithai.

Main Ingredients : Cashewnuts (काजू), Pistachios (पिस्ते )

Cuisine : Indian

Course : Mithais

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Kaju Pista Badam Kesar Burfi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kaju Pista Badam Kesar Burfi checkout Dry Fruit Kachori, Kaju Khoya aur Besan ke Laddoo, Dry Fruits And Khajoor Laddoo. You can also find more Mithais recipes like Kaju Kesar Burfi, Atta Besan Laddoo, Ambechi Burfi, Papaya Burfi.