walnut burfi recipe – an easy fudge that can be made easily for kids.
Though walnuts are super food, we often limit them due to the bitter taste. But soaking them prior to using removes the bitterness. First time when I made the saffron rice with walnuts, my kids were not keen to taste it, but somehow got them to eat the nuts to make them understand that when soaked and cooked they do not taste bitter. So they now welcome any thing that is cooked with walnuts.
Earlier I had prepared this burfi several times without soaking them, I just used milk to grind to a smooth paste. That resulted in a heavy and rich sweet and was mildly bitter too. But wanted to try this lighter and quick version of walnut burfi recipe that requires no milk, no ghee and is a quick to make sweet.
related recipe: chocolate burfi
here is the walnut burfi recipe
walnut burfi recipe | vegan walnut fudge recipe
Ingredients (1 cup = 240ml )
- 200 grams walnuts
- 1 cup sugar or coconut palm sugar
- ¼ tsp cardamom powder
- 1 tsp olive oil or almond oil
- essence , Few drops of any. (optional)
- 1 tbsp coconut , Desiccated. For garnishing (optional)
- Pistachios for garnishing (optional)
- 3 tbsp water
How to make the recipe
- This walnut burfi recipe needs soaking walnuts. Soak walnuts for 2 hrs and drain the water completely.
- Grind in a processor or a mixer without adding any water or milk, till smooth.
- Mix sugar and water in a heavy bottom utensil or non-stick. Begin to cook till it reaches a string consistency. .Take a small quantity of syrup between the thumb and index finger, you can see a sticky consistency. if you are new to string consistency, just ignore about it, wait till the syrup begins to bubble and proceed, you will still get a nice walnut burfi.
- Add the walnut paste, cardamom powder, oil, essence if any and mix well.
- Cook on a medium flame till it begins to leave the sides and becomes a single mass. At this stage you can grease your fingers and check if you can get a non-sticky ball.
- Let it cool down for a while, when the mix is still warm, just knead it for a min and make a square on a greased plate, sprinkle nuts or coconut as per your desire and just pat it. Set aside for 5 mins.
- Cut them to desired shapes. Cool completely and store in an airtight container.
Sathya Natarajan says
How long does it stay good? Is it necessary to refrigerate it?
swasthi says
Hi Satya,
Yes it is good to keep in the fridge. It stays good for 3 weeks if refrigerated.
Punita says
The water quantity mentioned is only 3 Tbsp for 1 cup sugar which seems to be incorrect measure
How can you make syrup from this?
Looks like a mistake
Please let us know the correct quantity of sugar for syrup required for 200 gen walnuts barfi
swasthi says
Hi Punita
The recipe is correct. It is just 3 tbsp water. Yes you can make a syrup from this. Sugar with the help of that water dissolves and turns to complete liquid. The reason less water is used here is becoz the walnuts are soaked in water. They absorb a lot of moisture when soaked. You can also make walnut burfi following this kaju katli recipe. Walnuts are very oily so do not blend them for long time.
Ana says
Hi …nice recepies …tried it came out great…….made one verification…added a spoonful of glucose from the chemist shop……made the barfi more chewy and keeps we'll.<br /><br /><br />
Asiya Omar says
Walnut Burfi,Innovative..
Priya says
Never tasted burfis with walnuts, very new and interesting.
Suman Arthy says
Wow…looking so tasty!
DivyaGCP says
This is something new to me.. Looks delicious..
Swasthi says
Heard there is a particular variety of walnuts that do not taste bitter, may be that's the one you use. lucky girl! but i have never come across such.
Az says
Yummy and healthy!! love it!
Vimitha Anand says
Never tried fudge with walnuts… Looks yum
Shama Nagarajan says
super inviting dear!!!Join me in Fast Food – Vermicilli Event.
VineelaSiva says
Nice post never tried and tasted this.
Kaveri Venkatesh says
Never used walnut in burfis..sounds interesting
Tamilarasi Sasikumar says
Looks yum…nice one…
PT says
never tried with walnut.. must be delicious..