One lazy afternoon, this recipe was born. This is an improvised version my mom's  Signature Cashewnut burfi. Recipe here. I made a healthy mix of the most sought after Indian nuts - Cashew, Pista and Badam, infused our good old cardamom, saffron and nutmeg and cooked with sugar that resulted in a rich, royal and fudgy delight. This recipe is also a healthier way to have nuts. My toddler absolutely loved this fudge and needless to say, is kid approved. I have said it all. Lets get to the recipe straight away.

 Preparation time: 5 min
Cooking time: 15 min
Category: Sweet/ Snack
Cuisine: Indian
Difficulty level: Easy
Yields: 30-35 pieces
Nutrition Facts
Servings 30.0
Amount Per Serving
calories 68
% Daily Value *
Total Fat 4 g7 %
Saturated Fat 1 g4 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg0 %
Sodium 14 mg1 %
Potassium 68 mg2 %
Total Carbohydrate 6 g2 %
Dietary Fiber 1 g3 %
Sugars 4 g
Protein 2 g3 %
Vitamin A0 %
Vitamin C0 %
Calcium1 %
Iron2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
  • 1 cup Cashew/ Kaaju/ Mundhiri
  • 1 cup Badam/ Almonds
  • 1/2 cup Pistachio/ Pista
  • 2- 2 1/2 cup coarse granulated raw sugar
  • 7-8 cardamoms pitted
  • 10-12 strands of Saffron
  • 1/5th tsp nutmeg
  • 1 tsp+ 1 tsp ghee / clarified butter
  • Grease a tray with 1 tsp ghee and set aside.
  • In a mixer pulse the nuts, cardamom, saffron and nutmeg into a coarse powder. Remember not to grind it too fine.
  • Some bits here and there are totally welcome.
  • In a thick bottomed vessel add sugar with just enough water to submerge it and cook to reach the single-string stage.
  • Add the ground nut mix into the syrup and take care to mix as you do to prevent lump formation.
  • When the mix is even and well incorporated, increase the heat and cook further until the mix can gather itself into a smooth rolling mass.
  • Add 1 tsp of ghee and mix again
  • Quickly transfer this mixture to the greased tray. It will start solidifying as you drop it onto the tray.
  • The remains that stick to the ladle will settle down and can be rolled into a soft ball. If you get this, you have got it right.
  • Wait until the heat goes down and cut into desired shape when still warm. 
  • Cool and store in an airtight container. Keeps well for 5 days.


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Happy Cooking

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