This Walnut Burfi, also known as Akhrot Burfi, is a classic Indian-style walnut fudge made using walnuts as the star ingredient. This easy Indian dessert combines the rich, nutty flavor of walnuts and cashews with the creaminess of milk and the sweetness of sugar.
It is an authentic Indian delicacy known for its irresistibly rich and nutty taste, melt-in-your-mouth texture, and, of course, an overall delectable experience!
Making your own cheeses allows you to create unique and personalized flavors.
Table of contents
With just a few handy ingredients, they come together effortlessly in just 20 minutes from start to finish.
On this page, you will get a step-by-step picture and video recipe on how to make the perfect Walnut Burfi each time.
About Walnut Burfi
Walnut Burfi, also known as Akhrot Barfi or Akhrot ki mithai, is a traditional Indian sweet or mithai that is an exclusive blend of texture and flavor. The unique combination of texture and taste in this burfi has endured for centuries.
This recipe makes Walnut and Cashew Burfi, which is a nutty extravaganza for your taste buds and your eyes.
Loaded with the blend of rich, nutty goodness, it is an easy-to-make, straightforward dessert that can be served during festivals, winters, or any other time you are craving something extraordinary.
The simplicity and luxury of making this rich burfi make it a perfect festive treat for Diwali, Holi, Makar Sankranti, or Ganesh Chaturthi.
This irresistible treat, ‘Walnut Burfi,’ is a melange of coarsely ground walnuts, aromatic ghee, a floral touch of saffron, and an aromatic hint with cardamom, all combined with the perfect sweetness, creating a gem that dazzles every dessert lover’s heart.
With our delightful Walnut Burfi, indulge your taste buds in the luscious and delectable Indian sweet flavors that have the essence of festivities and joyous occasions.
To prepare Walnut Burfi, simply make a coarse powder of walnuts and cashews. Then roast these powders in ghee to enhance their natural flavor. Then cook them with milk powder and milk to add creaminess. Sweeten with sugar and let it thicken until it reaches a fudgy consistency.
Flavor it up with saffron and cardamom, and your rich and smooth Walnut Burfi mixture is ready to be set.
This mixture is then spread and flattened into a tray. Add a sprinkle of walnuts and pistachios for more nutty crunch and visual appeal. Allow it to cool and set. Once set, garnish with edible silver/golden leaves, and now it is time to cut the burfi into desired pieces.
You can cut it into square or rectangle-shaped pieces. Enjoy your easy-to-make, beautiful-to-serve, and share treats.
Walnut Burfi not only indulges the sweet tooth but also provides the goodness of walnuts, which are rich in omega-3 fatty acids and other nutrients.
This makes it a delightful treat that combines both taste and nutritional benefits, making it a popular choice during festive occasions, celebrations, or simply as a special homemade treat.
Learn how to make Walnut Burfi in just 20 minutes, allowing you to whip up this delectable treat in a flash.
This Walnut Burfi
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is rich and creamy
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is loaded with nutty goodness
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is quick and easy to make
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gets done in just 30 minutes
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is vegetarian and vegan
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can also be made gluten-free
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is an ideal treat for holidays & festivals
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has melt-in-mouth texture
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is gourmet enough to serve at parties
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can be made by beginners
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is delightful & crowd pleasing
Ingredients:
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Ghee: It is used for roasting walnuts and cashew powder. It elevates the richness of nuts, and also adds a rich and buttery touch to this walnut burfi.
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Walnuts It is the main ingredient of this recipe which gives this burfi a distinct flavor. So make sure that you choose high-quality, fresh walnuts to enhance the overall flavor of this burfi. I have used walnuts for making burfi base and also as a garnish.
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Cashews: Some cashews are added to bring a sweet, creamy and nutty texture. They add a lovely contrast to the distinct taste of walnut. I have also used some cashews for garnishing.
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Milk Powder: I have also added a bit of milk powder to thi burfi mixture. It helps in creating a milky and creamy base while also helps setting burfi.
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Whole Milk: A liquid base that enriches the flavor and ensures a moist consistency.
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Sweetener: I have used granulated sugar to sweeten this burfi. The sweet taste balances the nutty flavors of this burfi. You can also use any other type of sweetener here.
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Orange food color (optional): I have added a bit of orange color, to add a lovely color and a touch of vibrancy to this barfi. But adding any food color is totally optional here.
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Saffron strands: I have added about 1 tablespoon of saffron-infused milk to the burfi mixture. It infuses this burfi with a subtle floral aroma.
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Cardamom powder: To add an aromatic touch and authentic Indian dessert flavor, I have added a bit of freshly ground cardamom powder.
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Sliced Pistachios: It is used as a garnish for a vibrant green color and beautiful nutty crunch.
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Edible Silver/Golden Leaves: I have also garnished burfis with a bit of edible silver leaves for a gourmet presentation. You can also use edible golden leaves.
Variations
Chocolate Walnut Burfi:
Chocolate and walnuts complement each other perfectly. If you love chocolate-flavored Indian desserts like chocolate burfi or chocolate vermicelli pudding, try making chocolate walnut burfi. Simply add about 2-3 tablespoons of unsweetened cocoa powder to the mixture.
Mixed Nut Burfi:
If you enjoy dry fruit laddu or dry fruit modak, use a mix of nuts to create this burfi. Add 2 1/2 cups of mixed nut powder for a delightful variation.
Healthy Walnut Burfi with Nuts and Seeds
Enhance the nutritional value by adding a mix of seeds and nuts to this version of walnut burfi. Swap sugar with healthier alternatives for an added health boost.
Vegan Walnut Burfi
Embrace a vegan diet with this delightful burfi. Swap milk powder with coconut powder and replace dairy milk with plant-based alternatives. Ensure to use vegan ghee or coconut oil for roasting nuts.
No-Cook Walnut Burfi
Explore a no-cook and fuss-free version of this burfi. Mix ground walnuts, ground walnuts with milk powder, ghee, and other ingredients, knead well.
Slowly add milk to make a smooth dough, spread it evenly in a pan, top with toppings, refrigerate for 1 hour, cut into pieces, and store in the refrigerator for up to one week. Ideal for those seeking a quick, hassle-free dessert option.
Storage Suggestions
You can store this burfi for up to 3-4 days at room temperature in an airtight container. For extended freshness, refrigerate in an airtight container, where it stays for about 2 weeks.
Freezing: This burfi is freezer-friendly. To freeze, wrap each burfi in plastic wrap and transfer them to a freezer-safe container or a ziplock bag. Freeze for up to 3 months. Thaw overnight in the refrigerator when ready to serve.
Serving Suggestions
This halwa can be served as an individual dessert or as a luxurious after-meal treat along with walnut halwa, Coconut Burfi Roll, Gulab Jamun, Mango Halwa, and Badam Ladoo. It’s a wonderful festive treat, perfect for celebrations and festivals.
For a gourmet serving, pair it with vanilla ice cream, pineapple shrikhand, or fruit custard.
Professional Tips & Tricks to Make the Best Walnut Burfi
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Quality Walnuts: Since it is a nut-based dessert, it is advised to use high-quality walnuts and cashews to achieve maximum flavor.
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Flavoring: Enhance the burfi with saffron and cardamom or explore alternatives like rose water or kewra water. Adjust sweetness according to your taste preference.
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Sweetener: While sugar is used in this burfi, you can experiment with other sweeteners such as raw brown sugar, palm sugar, or jaggery powder.
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Roasting: Roasting walnut powder and cashew powder in ghee enhances the nutty flavor of the burfi.
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Heat: Roast on medium heat and stir continuously to prevent sticking and burning.
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Ghee: Opt for good-quality ghee, either homemade ghee or store-bought, to enrich the burfi with aromatic richness.
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Pan: Use a thick or non-stick pan to avoid sticking and burning.
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Garnishing: Garnish with sliced pistachios, roasted crushed walnuts, cashews, or edible silver leaves. Experiment with your choice of garnishing or serving without any.
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Liquid: Milk adds a milky flavor and creamy texture, but you can use boiling water if you prefer a non-dairy option.
FAQ
What is Walnut Burfi?
Walnut Burfi, aka akhrot ki burfi, is a traditional Indian dessert (fudge) prepared with walnuts, cashews, ghee, milk, milk powder, sugar, and flavorings like saffron and cardamom.
Can I make Walnut Burfi vegan?
Yes, making this burfi vegan is possible. To make it vegan, replace ghee with vegan alternatives such as vegan ghee and use plant-based milk and milk powder.
Is Walnut Burfi difficult to make?
A: No, it is a simple, fuss-free, and beginner-friendly recipe. The process is straightforward; you just need to master continuous stirring and roasting.
How long does Walnut Burfi stay fresh?
A: This burfi stays fresh for up to 3-4 days at room temperature and for up to 2 weeks when stored in an airtight container in the refrigerator.
Is Walnut Burfi gluten-free?
A: Walnut Burfi is absolutely gluten-free.
Walnut Burfi (Step-by-step photo instructions)
Prepare the Walnuts and Cashews:
- Add 1 1/2 cups of walnuts to a blender jar or food processor and pulse to make a coarse powder. Transfer the coarsely powdered walnuts to a bowl and set them aside. Repeat the process with cashews, transferring the coarsely powdered cashews to a separate bowl.
Make the Burfi Mixture:
- Heat 3 tablespoons of ghee in a pan over medium heat. Once hot, add 6-7 walnuts and roast them for a few minutes until fragrant and slightly golden. Transfer them to a bowl and set them aside for garnishing later. In the same pan, add the ground walnut powder and cashew powder. Roast them together for 2-3 minutes until they release a nutty aroma. Add 1/2 cup of milk powder to the pan. Mix well with the roasted nut powders.
- Next, add 1/2 cup of milk and mix thoroughly to avoid any lumps. Keep stirring continuously and cook until the milk is absorbed. Add another 1/2 cup of milk and mix. Keep stirring and cooking until the mixture leaves the sides of the pan.
- Add 3/4 cup of sugar and mix well. Cook over medium heat, stirring continuously until the sugar dissolves, and the mixture starts to leave the sides of the pan. This may take about 5-6 minutes. Add 1 tablespoon saffron milk and mix well. Cook for 2 minutes. Lastly, add 1/2 teaspoon cardamom powder and mix again. These flavorings will give a rich flavor to the burfi. I am also adding a splash of orange food color here just for the looks. Adding food color is totally optional here. Mix well and cook for 3 minutes. Once done, remove it from the heat.
Set in a Tray:
- Transfer the roasted walnuts to a chopping board and roughly chop them. Set them aside. Line a tray with parchment and transfer the burfi mixture into it. Spread it evenly and press it down with a spatula. Garnish the top with the chopped walnuts, sliced pistachios, and press gently with a spatula. Also, top the mixture with some cashews.
Cool and Cut:
- Allow the burfi to cool for a few hours. Once the burfi reaches room temperature, you can also refrigerate it for 30 minutes for quicker setting. Once set, remove the slab from the parchment paper. Additionally, garnish it with edible silver/golden leaves. and cut it into squares or rectangles.
Serving and storage:
- Your Walnut Burfi is ready to be enjoyed! This sweet treat is perfect for festivals, celebrations, or as a delightful dessert. Serve it or store for later. You can store this burfi for up to 3-4 days at room temperature in an airtight container.It stays for about 2 weeks when stored in an airtight container in the refrigerator.
Recipe Card
Walnut Burfi [Recipe]
★★★★★
(Rating: 5 from 3 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 9 Burfis |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 354 calories | 1 Burfi |
INGREDIENTS
For Walnut Burfi
- 3 tbsp ghee
- 1 and 1/2 cups Walnuts (plus 6-7 for garnishing)
- 1 cup Cashews
- 1/2 cup milk powder
- 1 cup whole milk (divided)
- 3/4 cup Sugar
- 1/4 teaspoon orange food color, optional
- 7-8 crushed saffron strands soaked in 1 tablespoon milk
- 1/2 teaspoon cardamom powder
For Garnish:
- Sliced Pistachios
- Cashews
- Edible Silver/Golden Leaves
INSTRUCTIONS:
Prepare the Walnuts and Cashews:
- Add 1 1/2 cups of walnuts to a blender jar or food processor and pulse to make a coarse powder. Transfer the coarsely powdered walnuts to a bowl and set them aside. Repeat the process with cashews, transferring the coarsely powdered cashews to a separate bowl.
Make the Burfi Mixture:
- Heat 3 tablespoons of ghee in a pan over medium heat. Once hot, add 6-7 walnuts and roast them for a few minutes until fragrant and slightly golden. Transfer them to a bowl and set them aside for garnishing later. In the same pan, add the ground walnut powder and cashew powder. Roast them together for 2-3 minutes until they release a nutty aroma. Add 1/2 cup of milk powder to the pan. Mix well with the roasted nut powders.
- Next, add 1/2 cup of milk and mix thoroughly to avoid any lumps. Keep stirring continuously and cook until the milk is absorbed. Add another 1/2 cup of milk and mix. Keep stirring and cooking until the mixture leaves the sides of the pan.
- Add 3/4 cup of sugar and mix well. Cook over medium heat, stirring continuously until the sugar dissolves, and the mixture starts to leave the sides of the pan. This may take about 5-6 minutes. Add 1 tablespoon saffron milk and mix well. Cook for 2 minutes. Lastly, add 1/2 teaspoon cardamom powder and mix again. These flavorings will give a rich flavor to the burfi. I am also adding a splash of orange food color here just for the looks. Adding food color is totally optional here. Mix well and cook for 3 minutes. Once done, remove it from the heat.
Set in a Tray:
- Transfer the roasted walnuts to a chopping board and roughly chop them. Set them aside. Line a tray with parchment and transfer the burfi mixture into it. Spread it evenly and press it down with a spatula. Garnish the top with the chopped walnuts, sliced pistachios, and press gently with a spatula. Also, top the mixture with some cashews.
Cool and Cut:
- Allow the burfi to cool for a few hours. Once the burfi reaches room temperature, you can also refrigerate it for 30 minutes for quicker setting. Once set, remove the slab from the parchment paper. Additionally, garnish it with edible silver/golden leaves. and cut it into squares or rectangles.
Serving and storage:
- Your Walnut Burfi is ready to be enjoyed! This sweet treat is perfect for festivals, celebrations, or as a delightful dessert. Serve it or store for later. You can store this burfi for up to 3-4 days at room temperature in an airtight container.It stays for about 2 weeks when stored in an airtight container in the refrigerator.
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NOTES:
- Enhance the burfi with saffron and cardamom or explore alternatives like rose water or kewra water. Adjust sweetness according to your taste preference.
- While sugar is used in this burfi, you can experiment with other sweeteners such as raw brown sugar, palm sugar, or jaggery powder.
- Roasting walnut powder and cashew powder in ghee enhances the nutty flavor of the burfi.
- Roast on medium heat and stir continuously to prevent sticking and burning.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/walnut-burfi-akhrot-burfi/