Pista badam burfi recipe
Prep time
Cook time
Total time
A no-milk vegan pista badam burfi recipe perfect for Diwali or any other festival or occasion that you need a quick and easy nuts bar with a longer shelf life
Recipe type: Dessert
Cuisine: Indian
Serves: 10 squares
  • ½ cup shelled, raw, unsalted pista
  • ½ cup slivered or chopped raw, unsalted almonds
  • ½ cup sugar
  • ½ cup water
  • A pinch of cardamom powder
  • 1 tbsp ghee (or oil for vegan version)
  • 1 tbsp whole nuts for garnish
  1. Grease a baking tray or platter with oil/butter/ghee
  2. Coarsely grind the nuts together in a spice grinder or mixie and set aside
  3. Mix the sugar and water together in a saucepan
  4. Bring to the boil and let it thicken
  5. In the meantime, heat the ghee or oil in a pan and add the crushed nuts and cardamom powder
  6. Mix well and roast until a nutty aroma comes out (about 2-3 mins)
  7. Check if the sugar has reached a one-string consistency. When you take a bit of the syrup between two fingers and draw them apart, a string should form between your fingers. Or, a tip that I use is to check the back of the spoon or ladle I use to mix this. If the sugar syrup coats the spoon without dripping away, then its ready, at least for this recipe to work
  8. Pour the thickened sugar syrup over the roasted nuts
  9. Continue to mix over low heat until the mixture turns a bit firm and non-sticky
  10. When it starts to form a ball around the ladle, it's ready
  11. Transfer to the greased tray and flatten the top evenly
  12. Add more crushed nuts on top and let it cool completely
  13. Cut into squares or any other desired shape
  14. Store in airtight containers for up to 5 days in room temperature or for up to 2 weeks in the refrigerator
Recipe by Edible Garden at https://www.cookingandme.com/2016/11/17/pista-badam-burfi-recipe/