Walnut burfi recipe – Walnut burfi is a Indian style sweet or fudge made with walnuts, sugar and cardamom powder. Burfi is a popular Indian sweet made with either nuts, flour or milk. Badam burfi and kaju barfi are the popular versions of Indian burfi. Walnut burfi is another variation just that walnuts are used here.
This walnut burfi is a great way to use up your leftover walnuts. I am often left with surplus walnuts as non of us like to eat them as is. Sometimes I add a handful to the banana muffins or the banana bread.
This time instead of using them to make the usual walnut ladoos, I thought of using them up to make this burfi.
Walnuts are very greasy and often begin to release oils if blended wrongly. So the key to this recipe is not to blend them too much. Just pulse them until coarsely ground.
I also used desiccated coconut while blending as it helps to prevent the mixture from turning greasy and lumpy.
Related recipe: chocolate burfi
How to make Walnut burfi
- Toast the walnuts lightly on a low heat and then cool them completely. Add coconut and then the cooled walnuts to a blender jar and just pulse them.
2. Add sugar and water to a pot and begin to heat. I also added cardamom powder at this stage.
3. Bring this to a rolling boil.
4. Reduce the flame completely and then add the coconut and walnut powder.
5. Mix well and ensure there are no lumps.
6. Cook stirring constantly until the entire mixture begins a mass and turns thick. Add ghee at this stage along with cardamom powder. Mix and cook until the mixture leaves the pan.
7. Turn off the stove. Take 1/4 tsp of this mixture cool it completely. Grease your finger and make a ball. If you get a non sticky dry ball then it is done.
8. Transfer to a parchment paper and cool down. When it slightly hot, grese your hands and knead it until smooth.
9. Cover with the parchment paper and roll with a rolling stick. Cool completely and then slice it.
Store walnut burfi at room temperature and finish within a week.
Ingredients (1 cup = 240ml )
- 100 grams walnuts (1 cup) (or 100 grams walnut flour)
- ½ cup desiccated coconut (or ¼ cup fried gram powder)
- ½ cup sugar
- ¼ cup water (do not add more)
- ¼ tsp cardamom powder
- 1 tsp ghee or coconut oil
- 1 tbsp Pistachios for garnishing (optional)
- On a low heat, dry roast walnuts until hot. Cool completely.
- Add them to a blender along with coconut and pulse it a few times. Do not blend them just pulse.
- You will get a coarse powder. Ensure you don't blend them too long as they begin to release oil.
- If the walnuts release oil then quit making the burfi as it will not work well.
How to make walnut burfi
- Mix sugar and water in a heavy bottom utensil or non-stick.
- Bring the syrup to a rolling boil.
- Lower the flame and then add the walnut powder.
- Quickly mix well to ensure there are no lumps.
- Cook on a medium flame till it begins to leave the sides and becomes a single mass.
- Add ghee and cardamom powder.
- At this stage you can grease your fingers and check if you can get a non-sticky ball.
- Transfer this to a greased plate, parchment paper or wooden board.
- Let it cool down for a while.
- When the mix is still slightly hot, just knead well until smooth.
- Then cover it with the parchment paper. Using a rolling pin, roll it to ¼ inch thickness.
- Cool completely and then cut them to desired shapes.
- Store them in a air tight jar.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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