If you have been following my recipes, you understand I like giving traditional Indian sweets a easy, fashionable twist. Makhana Burfi is an ideal instance! Soft, cardamom-and-rose infused, and effortlessly luxurious, this simple Indian dessert blends the nutty richness of kaju katli with the tropical sweetness of coconut burfi.
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The roasted makhana provides this burfi a lightweight, ethereal texture, whereas the cashews add a wealthy, buttery smoothness, and the coconut lends a refined chew and tropical sweetness. Each sq. is fantastically infused with rose essence and cardamom, filling your kitchen with a heat, floral aroma that feels nostalgic. It’s a wonderfully balanced deal with; mild but indulgent, easy but elegant.
I first realized this recipe from my mother in 2022, when she and Baba had been visiting me right here within the US. We made it collectively just a few instances throughout their keep, and everybody completely beloved it. Somehow, I by no means bought round to posting it… till now!
Every time I make it, I’m reminded of that cozy kitchen second – my mother roasting makhana patiently on low warmth whereas we teased her about how “yet one more batch will not harm.” Those little reminiscences are what make recipes like this so particular.
Unlike most burfis that rely solely on nuts or khoya, this one makes use of makhana (fox nuts) – a trending superfood that is mild, nutrient-dense, and provides a phenomenal texture. Funny sufficient, I did not develop up consuming makhana in any respect! It’s solely within the final 4 to 5 years, as makhana has develop into extra standard, that I began experimenting with it in each savory snacks like Makhana Chivda and desserts. Now I am unable to get sufficient!
Ingredient Notes
- Makhana: Adds a lightweight, ethereal texture and refined crunch. Look for plain or roasted makhana at Indian grocery shops or on-line (Amazon and Patel Brothers are nice choices).
- Cashews: Use uncooked, unsalted cashews; they bring about a creamy, melt-in-the-mouth richness to the burfi.
- Coconut: Use unsweetened desiccated coconut for a comfortable, chewy texture and gentle tropical taste.
- Milk: Helps bind the combination collectively and provides the burfi its clean, luscious end. Full-fat milk will add a creamy consistency, and I extremely advocate it for Indian desserts.
- Sugar: Sweetens and balances flavors whereas including a slight sheen to the ultimate texture; the quantity may be simply adjusted to your choice.
How to Make Makhana Burfi
Makhana Burfi is the form of dessert that matches each event or no event in any respect. It’s fast, elegant, and has that home made attraction you’ll be able to’t get from store-bought sweets. Whether you are introducing makhana to your loved ones for the primary time or are already a fan of its mild, nutty taste, this recipe is certain to win you over.
★ Tried this recipe? I’d love to listen to the way it turned out! Leave a remark and let me know, or snap a fast pic and add it-I like seeing your creations. If you are on Instagramtag @ministry_of_curry so I can test it out. Your suggestions means a lot to me and makes on a regular basis I spend perfecting every recipe completely price it. Thank you!
Recipe
Casian Burfi – A Fusion of Kaju Katli & Coconut Burfi
Deliciously comfortable and aromatic, Makhana Burfi blends the richness of kaju katli with the tropical taste of coconut burfi. A fast, simple, and healthful Indian dessert you may make any time; no pageant wanted!
Servings: 12
Calories: 138kcal
Instructions
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Line a 8×8-inch tray with parchment paper.
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Roast makhana in a pan on low warmth for 4-5 minutes till crisp. Remove and funky. Lightly roast cashews for 2-3 minutes and coconut for 1-2 minutes. Let all the things cool utterly.
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Grind makhana right into a tremendous powder. Sift and regrind any coarse bits.
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Grind cashews to a tremendous powder (pulse gently to keep away from releasing oil).
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Pulse the coconut just a few instances to make it finer.
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In a nonstick pan or kadhai, add milk and sugar. Cook on medium warmth till sugar dissolves, then decrease the warmth.
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Add all three powders: makhana, cashew, and coconut and blend nicely. Add ghee and stir till the combination thickens and begins to go away the perimeters of the pan.
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Turn off the warmth. Mix in cardamom and rose extract.
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Sprinkle dried rose petals and coconut on the parchment-lined tray.
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Spread the combination evenly on high and press gently. Refrigerate for half-hour, then lower into squares.
Nutrition
Calories: 138kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 10mg | Potassium: 113mg | Fiber: 1g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg
