Kaju Pista Badam Kesar Burfi Recipe - 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, Pistachios

Cuisine : Gujarati

Course : Mithais

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Kaju Pista Badam Kesar Burfi

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Kaju Pista Badam Kesar Burfi Recipe - How to make Kaju Pista Badam Kesar Burfi


Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Cashewnuts coarsely ground10

  • Pistachios coarsely ground10

  • Almonds coarsely ground10

  • Saffron (kesar) a few strands

  • Khoya/mawa 2 cups + 1 tablespoon

  • Sugar 1/2 cup

  • Liquid glucose 1 teaspoon

  • Ghee for greasing


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