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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.

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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
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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 Sabudane ki Kheer, Tomato Pethe Ka Halwa, Gajar Pista Burfi, Lacchedar Barfi.

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Kaju Pista Badam Kesar Burfi Recipe Card

Kaju Pista Badam Kesar Burfi
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Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Kaju Pista Badam Kesar Burfi Recipe

  • Cashewnuts coarsely ground 10

  • Pistachios coarsely ground 10

  • Almonds coarsely ground 10

  • Saffron (kesar) a few strands

  • Khoya/mawa 2 cups + 1 tablespoon

  • Sugar 1/2 cup

  • Liquid glucose 1 teaspoon

  • Ghee for greasing

Method

Step 1

Soak the saffron in one tablespoon of warm water and set aside.

Step 2

Heat a non-stick pan. Add the khoya, sugar and glucose, and cook for fifteen minutes, or till the khoya leaves the sides of the pan. Remove from the heat and divide into four portions.

Step 3

Add the cashew nuts to one portion, almonds to the second portion, pistachios to the third portion and saffron to the fourth. Mix each portion well.

Step 4

Grease a 2-inch deep, six-inch square aluminium tray with a little ghee. Divide each portion of burfi again into three portions and shape each one into a cylinder.

Step 5

Starting from left to right first, lay a cylinder each of cashew nut, almond, pistachio and saffron burfi. Starting from left to right again, place a cylinder each of saffron, pistachio, almond and cashew nut burfi over the first layer. Place another laye

Step 6

Repeat with a layer of the burfi in the order of the first layer.

Step 7

Gently tap the tray on the tabletop and leave to set.

Step 8

Cut into squares and serve. Makes 440 grams

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.