BY JYOTHSNA HEGDE*
A simple, rich Indian sweet made with just three main ingredients. This walnut burfi has a naturally nutty flavor, a soft fudge-like texture, and comes together surprisingly quickly. It is perfect for festivals, celebrations, gifting, or whenever you want an elegant homemade mithai without a long ingredient list.
Ingredients
- 1 cup walnuts
- ½ cup sugar
- ¼ cup water
- 2- 3 teaspoons Ghee
Method
Prepare the walnuts: Grind the walnuts into a fine powder. Pulse them in short bursts rather than running the grinder continuously, as walnuts contain natural oils and can quickly turn into a paste.
Make the sugar syrup: Add the sugar and water to a heavy-bottomed pan. Heat over medium heat, stirring initially until the sugar dissolves. Allow the mixture to come to a boil. When the syrup begins bubbling vigorously and looks slightly frothy with white bubbles on the surface, it is ready for the walnuts.
Add the walnut powder and ghee. Reduce the heat to low and add the ground walnuts. Stir continuously so the mixture cooks evenly and does not stick to the bottom of the pan.
Cook until dough-like: Continue cooking over low heat for about 5–6 minutes, stirring constantly. The mixture will gradually thicken and begin to come together into a soft dough-like mass, pulling away from the sides of the pan.
Set the burfi: Immediately transfer the mixture to a lightly greased plate or tray. Spread and gently press it into an even layer using a greased spatula or the back of a spoon.
Cool and cut: Let it cool for about 10 minutes, or until it is firm enough to cut while still slightly warm. Cut into diamonds, squares, or any shape you prefer. Allow it to cool completely before lifting the pieces from the plate.
Tips for Perfect Walnut Burfi
- Do not over-grind the walnuts. Stop as soon as you have a fine meal; otherwise, the nuts can release too much oil.
- Keep the heat low after adding the walnuts. High heat can make the burfi oily or cause it to catch at the bottom.
Optional Garnish
For a festive finish, decorate each piece with chopped pistachios, slivered almonds, or a few strands of saffron.
Prep time: 5 minutes
Cook time: 8–10 minutes
Setting time: 10–15 minutes
Yield: Approximately 12–16 pieces, depending on size.
Yield: Approximately 12–16 pieces, depending on size.
Video Recipe: https://youtube.com/shorts/H01YVvzo-Mo?si=tOCxYo8XaST142ot
*Jyothsna Hegde is the City News Editor of NRI Pulse.
