Kaju Pista Badam Burfi Recipe by Pooja Chandwani
Cooking Instructions 1hr 1 Soak the Almonds overnight. Next day peel off soaked Almonds. 2 Blend the cashew to make a powder.Sieve to get of any course cashew pieces. 3 Take 3-4 Tbsp of warm milk & add saffron. 4 Blend Pista to make a powder. Sieve to get rid of any coarse pistachio pieces. 5 Blend the peeled Almonds now. 6 Add sugar to a non-stick pan. Pour 5 Tbsp water. Stir Gently until the sugar dissolves completely. Stir on a low heat. Bring sugar syrup to a boil. Add Almond powder. Mix it well to ensure there are no lumps. keep stirring the Almond mixture consistently. Add 2 Tsp saffron milk for flavour.Mix it well. Remove mixture in a grease plate. 7 Now make pista mixture. Make the sugar syrup again in same pan add pistachios powder. Once the mixture is thicken remove in a grease plate. 8 Now finally make kaju mix.Same method as Almond mix.As the mixture thickens it will leave the sides.Add remaining saffron milk.Remove mixture in a grease plate. 9 First we will grease a plate. Pour Almond mixture.Pour the second layer of Pista on top of Almond.Pour the final layer of Cashew (Kaju) mix.Apply some ghee 10 Garnish with chopped mixed nuts (Cashew, Pista & Almonds). Refrigerate for 2-3 hrs. Cut the pieces as you desired.. 11 Kaju Pista Badam Burfi is ready..!! 1 Soak the Almonds overnight. Next day peel off soaked Almonds. 1 Soak the Almonds overnight. Next day peel off soaked Almonds. 2 Blend the cashew to make a powder.Sieve to get of any course cashew pieces. 2 Blend the cashew to make a powder.Sieve to get of any course cashew pieces. 3 Take 3-4 Tbsp of warm milk & add saffron. 3 Take 3-4 Tbsp of warm milk & add saffron. 4 Blend Pista to make a powder. Sieve to get rid of any coarse pistachio pieces. 4 Blend Pista to make a powder. Sieve to get rid of any coarse pistachio pieces. 5 Blend the peeled Almonds now. 5 Blend the peeled Almonds now. 6 Add sugar to a non-stick pan. Pour 5 Tbsp water. Stir Gently until the sugar dissolves completely. Stir on a low heat. Bring sugar syrup to a boil. Add Almond powder. Mix it well to ensure there are no lumps. keep stirring the Almond mixture consistently. Add 2 Tsp saffron milk for flavour.Mix it well. Remove mixture in a grease plate. 6 Add sugar to a non-stick pan. Pour 5 Tbsp water. Stir Gently until the sugar dissolves completely. Stir on a low heat. Bring sugar syrup to a boil. Add Almond powder. Mix it well to ensure there are no lumps. keep stirring the Almond mixture consistently. Add 2 Tsp saffron milk for flavour.Mix it well. Remove mixture in a grease plate. 7 Now make pista mixture. Make the sugar syrup again in same pan add pistachios powder. Once the mixture is thicken remove in a grease plate. 7 Now make pista mixture. Make the sugar syrup again in same pan add pistachios powder. Once the mixture is thicken remove in a grease plate. 8 Now finally make kaju mix.Same method as Almond mix.As the mixture thickens it will leave the sides.Add remaining saffron milk.Remove mixture in a grease plate. 8 Now finally make kaju mix.Same method as Almond mix.As the mixture thickens it will leave the sides.Add remaining saffron milk.Remove mixture in a grease plate. 9 First we will grease a plate. Pour Almond mixture.Pour the second layer of Pista on top of Almond.Pour the final layer of Cashew (Kaju) mix.Apply some ghee 9 First we will grease a plate. Pour Almond mixture.Pour the second layer of Pista on top of Almond.Pour the final layer of Cashew (Kaju) mix.Apply some ghee 10 Garnish with chopped mixed nuts (Cashew, Pista & Almonds). Refrigerate for 2-3 hrs. Cut the pieces as you desired.. 10 Garnish with chopped mixed nuts (Cashew, Pista & Almonds). Refrigerate for 2-3 hrs. Cut the pieces as you desired.. 11 Kaju Pista Badam Burfi is ready..!! 11 Kaju Pista Badam Burfi is ready..!! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Punjabi Samosa Crockpot Orange 🍊 Teriyaki Chicken 4 Ingredient Peanut Butter Cookies Chocolate Chip Pumpkin Bread Wild blueberry bites Punjabi Samosa Crockpot Orange 🍊 Teriyaki Chicken 4 Ingredient Peanut Butter Cookies Chocolate Chip Pumpkin Bread Wild blueberry bites Delicious with Shiitake Powder! 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