How to make 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 (काजू), Pistachios (पिस्ते )

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.

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 , Kaju Khoya Besan Laddoo . You can also find more Mithais recipes like Atte Ka Laddoo, Churma Laddoo, Jalebi, Gulabjamun Cheesecake. Or try out these recipes from Gujarati Cuisine like Sabudana Bakarwadi, Methiya Keri, Methi Papad Ki Sabzi, Methi Thepla.

Kaju Pista Badam Kesar Burfi Recipe Card

Kaju Pista Badam Kesar Burfi

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kaju Pista Badam Kesar Burfi

  • 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


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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