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March 8, 2013


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March and April are the celebration months for me because Raksha’s ( My doter) birthday , Sen’s birthday and Our wedding day falls in these two months.So I make sweets very often..Last week when i was going through a cookbook , i got this recipe. I found it very easy and thought of preparing it for my daughter’s birthday as she is very much fond of kaju sweets. But yesterday morning my daughter asked me to prepare some sweets.Without any second thought , i tried this .Now, i have to again search for some other sweet recipe for her birthday  Confused smile .. Yesterday afternoon when she came back from school , i surprised her with this sweet .She was very happy and ate it heartily..She told “ Super mummy” Smile.. What else i need , it shows the success of this recipe. This burfi just melts in mouth. Party smile

For burfi , we usually make single string or two string sugar syrup and then we proceed further..But in this recipe , there is no need to check the consistency of sugar syrup and the final stage of the sweet can be easily identified..So beginners can easily try. One more good thing it takes only 1/2 tsp of ghee to grease the plate.I have already blogged Maida burfi during my initial stages of blogging. The method of this recipe is almost similar to my maida burfi recipe.I have given two ingredients list i.e One with the quantity i used and the other one with the quantity given in the actual recipe..Please follow any based on ur requirement.I used cashew & badam in the ratio of 4:1... The ratio of Cashew badam & sugar is given as 1:2.25 in the actual recipe. But its too sweetish. So i reduced to1:2. Even then i felt sugar in higher side. So i have given 1: 1.5 in ingredients list.Hope this would be right . Recently when i went to my native , i saw round shaped badam burfis. So i too tried the same shape. Winking smile I have given step by step pictures to my best for easy understanding. Hope u’ll try this recipe and let me know how it turned out Smile .  Please go through the “Notes” section for additional tips..


I got 5 round pieces..
  • Cashew nuts – 1/4 cup
  • Badam/Almond – 1 tbsp
  • Milk – 1.5 -2 tbsp (to grind)
  • Sugar -  1/4 + 1/8 cup ( paste & sugar ratio is 1:1.5)
  • Any Food color –   a pinch ( I used apple red.Its optional to use the color)
  • Cardamom powder – 2 Pinches
  • Ghee – 1/2 tsp (to grease the plate)
Quantity mentioned in the book
  • Cashew nuts – 200 gms (1 cup)
  • Badam – 50 gms ( 1/4 cup)
  • Sugar – 400 gms ( 2 cups)
  • Cardamom powder– 1/4 tsp
  • Milk – As needed
  • Ghee – 1 tbsp ( to grease)


  • Soak cashews & badam together in hot water for 10 minutes. Blanch the almonds. Grind them in a mixie adding 1.5-2 tbsp of milk to a smooth , thick paste. (please dont add more milk , else burfi will take more time to cook . U can add maximum 2 tbsp of milk.) . Grease a plate with 1/2 tsp of ghee & keep it ready…
  • Measure the paste and add sugar 1.5 times of the measured quantity. I got 1/3 cup of paste .So i added 1/3 + 1/6 cup of sugar.
cashew burfi tile1
  • Take the sugar & the paste in a non-stick pan and start heating.
  • Keep the flame very low. Keep mixing till all the sugar is dissolved & mix well with the paste. Now add the food color and again keep stirring . After 5 minutes , add the elachi powder & stir again for 3 minutes . Everything in low flame only. The mixture will be slightly thick ( like a lava , i.e Kuzhambu padham)..
Cashew burfi tile 3
  • Now remove the pan from the heat and keep it in the table. Keep mixing it with a wooden ladle. U can find white , airy bubbles coming in the sides & center. Keep on stirring for about 3 minutes.Now the mixture leave the sides of the pan & it becomes thick.
Cashew burfi tile 4

  • Immediately transfer the content to the greased plate and place a polythene sheet or butter paper to level the mixture.Pat it well and let it cool for 5-10 mins.Now make the desired shape.Cut it with a knife.Leave & let it cool down completely.Do not try to remove the burfi now. It wont come out easily , it may break.Allow it to cool completely.Then remove using a dosa flipper carefully. Once it cools down , burfi will become hard .But it melts in mouth..
  • Remove the extras in the sides when it is still warm and make a ball with ur hand .Press it and again make shapes out of it. So there will be no wastage.
  • Decorate with silver warq or saffron threads. Enjoy !!


  • Here is a quick tip for blanching almonds : Soak badam in hot water for 5-10 minutes.Drain the water and keep the badam under running cold water..By doing this way , the skin comes out very easily..
  • Cardamom powder is not mentioned in the actual recipe but i used it. If u want u can add saffron or badam essence..
  • I made the entire process in very low flame to write the actual timings the burfi took..On stove it took 8 minutes approximately and off - stove it took 3 minutes for reaching final stage..
  • U can see the white bubbles as soon as u start mixing in off-fire..But don’t think its ready. U have to keep on stirring till the mixture becomes slightly thick and leave the sides of the pan.While mixing u’ll know the mixture turning thick.White bubbles appear here & there till the end. .
  • U can also try this recipe using Badam OR Cashew alone..


The health benefits of almonds include getting relief from constipation, respiratory disorders, cough, hearth disorders, anemia, impotency, and diabetes. It also helps in hair care, skin care (psoriasis), and dental care.
Found in places like Iran, Saudi Arabia, Lebanon, Turkey, Syria, Jordan and Israel, almond is a very nutritious nut.  It is a rich source of vitamin E, calcium, phosphorous, iron and magnesium. It also contains zinc, selenium, copper and niacin. Almonds contain the most nutrients in comparison to all other nuts.
Good for brain: Almond is a source of many nutrients which help in development of the brain. Almond induces high intellectual level and has been considered as an essential food item for growing children. Many mothers give almonds soaked in water to their children daily in the morning (2-3 pieces of soaked almonds are good enough, you can also remove the outer shell if it causes allergy to you.
Regulates cholesterol: Regular consumption of almonds helps to increase the level of high density lipoproteins (HDL) and reduce the level of low density lipoproteins (LDL), thereby effectively controlling cholesterol levels. LDL cholesterol is called bad cholesterol.
Good for heart: Mono-saturated fat, protein and potassium contained in almonds are good for the heart. Vitamin E acts as an antioxidant and reduces the risk of heart diseases. The presence of magnesium in almonds helps to avoid heart attacks. Almonds help reduce C-reactive protein which causes artery-damaging inflammation. Almond is also a source of folic acid. They therefore help to reduce the level of homocystein, which causes fatty plaque build up in arteries.

Skin care: The benefits of almond for skin care are well known, and hence a massage with almond oil is often recommended for new born babies. Almond milk is also added in some soaps as almonds help in improving the complexion of the skin.
Regulates blood pressure: Potassium present in almond helps to regulates blood pressure. Almonds are very low in sodium which also helps in reducing blood pressure.
Prevention of cancer: Almond improves the movement of food through the colon, thereby preventing colon cancer.
Protection against diabetes: Almonds also help in reducing the rise in sugar and insulin levels after meals. This offers protection from diabetes.
Good in pregnancy: Almond contains folic acid. Folic acid helps to reduce the incidence of birth defects in newborn babies.
Weight loss: Unsweetened almond milk helps one to reduce weight. The mono-saturated fat contained in almonds satisfies appetite and prevents over-eating. Studies have revealed that almond rich low calorie diet is good for obese people to assist in shedding their weight.
Prevention of constipation: Almonds are rich in fibre. Like most other fibre rich food, almonds also help in preventing constipation. Make sure you drink good amount of water after eating almonds.
Boosts energy: The presence of manganese, copper and Riboflavin helps in energy production.
One avoids the risk of Alzheimer's disease by consuming almonds. But just like any other food, even almonds have their cons. They contain oxalates and excessive oxalates can cause crystallization. So people having kidney or gallbladder problems should avoid eating almonds.
Source : http://www.organicfacts.net/health-benefits/seed-and-nut/health-benefits-of-almonds.html
Cashews are rich in iron, phosphorus, selenium, magnesium and zinc. They are also good sources of phytochemicals, antioxidants, and protein.
Here are seven health benefits of cashews.
Cancer Prevention
Cashews are ripe with proanthocyanidins, a class of flavanols that actually starve tumors and stop cancer cells from dividing. Studies have also shown that cashews can reduce your colon cancer risk. Their high copper content also endows the seed with the power to eliminate free radicals and they are also good sources of phytochemicals and antioxidants that protect us from heart disease and cancer.
Heart Health
Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health by helping to reduce triglyceride levels, high levels of which are associated with an increased risk for heart disease. Cashews are wonderfully cholesterol free and their high antioxidant content helps lower risk of cardiovascular and coronary heart diseases. The magnesium in cashews helps lower blood pressure and helps prevent heart attacks.
Hair and Skin Health
Cashews are rich in the mineral copper. An essential component of many enzymes, copper plays its part in a broad array of processes. One copper-containing enzyme, tyrosinase, converts tyrosine to melanin, which is the pigment that gives hair and skin its color. Without the copper cashews are so abundant in, these enzymes would not be able to do their jobs.
Bone Health
Cashews are particularly rich in magnesium. It's a well-known fact that calcium is necessary for strong bones, but magnesium is as well. Most of the magnesium in the human body is in our bones. Some of it helps lend bones their physical structure, and the remainder is located on the surface of the bone where it is stored for the body to use as it needs. Copper found in cashews is vital for the function of enzymes involved in combining collagen and elastin, providing substance and flexibility in bones and joints.

Good for the Nerves By preventing calcium from rushing into nerve cells and activating them, magnesium keeps our nerves relaxed and thereby our blood vessels and muscles too. Too little magnesium means too much calcium can gain entrance to the nerve cell, causing it to send too many messages, and leading to too much contraction.
Insufficient magnesium leads to higher blood pressure, muscle tension, migraine headaches, soreness and fatigue. Not surprisingly, studies have demonstrated that magnesium helps diminish the frequency of migraine attacks, lowers blood pressure and helps prevent heart attacks.
Prevent Gallstones
Data collected on 80,718 women from the Nurses' Health Study demonstrates that women who eat at least an ounce of nuts each week, such as cashews, have a 25% lower risk of developing gallstones.
Weight Loss
People who eat nuts twice a week are much less likely to gain weight than those who rarely eat nuts. Cashew nuts are indeed relatively high in fat, but it is considered "good fat." This is attributable to the ideal fat ratio in the nut, 1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which is recommended by scientists for tip-top health. Cashew nuts contain less fat than most other popular nuts, including peanuts, pecans, almonds and walnuts. They are dense in energy and high in dietary fiber, making them a very valuable snack for managing weight gain.
Source : http://www.healthdiaries.com/eatthis/7-health-benefits-of-cashews.html

I am glad in linking this post to MJ Delight's anniversary event


Our lovable blogger Radha Natarajan mam tried this burfi & shared this picture with me :)


  1. Tempting a lot Chitu. Bookmarked.First pic is fantastic.

  2. OMG the burfi looks very inviting.

  3. Dear Chitra
    How are you? Your detailed recipes with tips and notes amazes me . I can cook your recipes blindly..Ha ha . Never tried cashew burfi, I shall follow your recipe when I make it
    have a nice weekend

    1. Thanks for ur appreciation sir. Please try n let me know :)

  4. Super delicious, love the shape

  5. wow...this is so good n pics are absolutely inviting chitra

  6. Really yummy nutty burfi.

    Wishing you in advance a happy wedding anni and the b'day wished for the celebrants at your place.

  7. Gud one Chitra ..looks really yum with nice pics ...

  8. Nice step by step pics. Let me try out for my wedding day

  9. Tempting burfi! Enjoy the months ahead! :)

  10. thanks 4 the recipe and benefits of badam and cashew wil try

  11. Looks mouthwatering! Last pic is too good

  12. Super tempting burfis, Feel like grabbing a piece.No wonder the little one must have loved this

  13. Very tempting burfis...looks perfect and delicious

  14. Lovely colour of the Burfi !!!
    Mouthwatering Burfis :-)
    Today's Recipe
    Plain Cheese Pizza

  15. Burfi looookkkss tooooo good. love it

  16. wow Chitra akka... so superb recipe n explanations... other recipe s ready for me here to try:) bookmarked it:) Thank u for the wonderful mouthwatering burfi:)

  17. wow...sooper tempting.. Love the detailed explanation...

  18. u r tempering us too much :) photos are good :) i generally like the round shape sweet !

  19. Very nutty,rich looking burfi chitra, i dont mind grabbing some and having rite now.

  20. Lovely burfi,Chitra!! Great information about almonds too!

  21. very informative and wonderful.. bookmarked!!!

  22. Lovely clicks :) Loved the burfi looks so so perfect and delectable... :)

  23. Gorgeous beauties, very tempting clicks.

  24. OMG.. mouth watering here.. Awesome clicks dear :)

  25. delicious tempting burfi. really appreciate if you stop by at my space too.

    1. Hi kitchen queen , Iam not able to c ur blog. Please change it to public..I wish to c ur space too :)

  26. Delicious, pass me some.


  27. looks woderful... love the color too... I will try and let you know. Might work in a microwave!

    1. If u try in microwave , let me know . I 'll try next time :)

  28. Burfis looks so yummy and perfect!

  29. delicious burfi... i remember commenting here before, but do not see my comment.. or did I see this cute burfi in my dreams:)
    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes

  30. This looks lovely Chitra. I know my daughter hates almonds...the only way i get her to eat is to make badam halwa or burfi...this combination is how my friend makes her badal hamwa.Only she takes it a little ahead as she likes it as a slightly smooth gravy which will solidify a but later on. I love her version!!!


  31. Burfi turned out well and was too soft and just melted into our mouths.Became a super hit in my home.Frequently going to prepare it.

    1. Thank u so much sudha :) I am glad to c ur feedback !

  32. Hello chitra,
    I tried this recipe today. But for some reason my sugar just didn't melt till the end. I never got the consistency as shown in the second picture. Did you use powdered sugar. In baking, we are always told not to use non stick pans to caramalize sugar and never to keep stirring during the melting process. Do you think that was the problem.

    1. Hi pradnya ,
      After adding the sugar & almond paste, keep the flame low and stir continuously till all the sugar melts. As the paste is wet & due to the heat , sugar will melt for sure. But u shud keep stirring till u find all the sugar is melted.Please refer this link for the pan to use for making sweets..http://www.chitrasfoodbook.com/2012/11/sugar-syrup-consistencies-stages-of.html. Here we are not bringing any sugar syrup consistency Or caramalizing it.Our aim is to make the sugar melt.So u shud keep stirring till the end in low flame.U'll get it as u see in the picture. Even if u try in microwave , please stir the mixture in regular intervals till the sugar is melted. If u dont want to take risk , u can also use powdered sugar i feel. But i have not tried with it.Hope i have helped u. Please try again and let me know ur feedback.. :) Thanks :)


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