❤️ You’ll Love This Walnut Burfi
It’s quick to make (only 20 minutes – from start to finish). This walnut burfi is much easier to make compared to traditional Indian sweets like gulab jamun, kaju katli. It is a beginner-friendly, you cannot go wrong with this recipe. Of course, it has a nutty flavor from walnut. Plus, it has coconut flavor with a subtle chocolate flavor from cocoa powder. All these flavors go well together.
🧾 Ingredient Notes
Here is the pic of ingredients need to make simple, easy walnut burfi. You’ll need only 4 ingredients (walnut, desiccated coconut, cocoa powder and condensed milk).
Cocoa powder: Here I am using unsweetened cocoa powder (Hershey’s). The color and taste of your burfi purely depend on the type and quality of your cocoa powder. Condensed milk: It adds sweetness, richness and also works as a binding agent. Traditionally khoya (mawa) is used to make burfi like this chocolate burfi. But this one is different but too good.
👩🍳 How To Make Walnut Burfi? (Pics)
- Take walnuts in a pan and dry roast them with stirring constantly on medium-low heat. It may take around 7-8 minutes.
- Once done remove it to a bowl or plate and let them cool. Meantime, grease the plate or container in which you are going to set the burfi and keep it aside. Once cooled down, make a coarse powder using a grinder with pulsing motion. NOTE: Do not grind it finely because walnut gives bitter taste if ground for longer and it releases oil.
- In the same pan, add sweetened condensed milk and cocoa powder. Turn the heat on medium.
- Mix well and bring it to a simmer.
- Then add dry coconut and coarsely ground walnuts.
- Mix and continue cooking with stirring constantly for 3-4 minutes. Or until the mixture becomes thick and comes together like a dough. It also leaves the sides of the pan.
- Remove this walnut burfi mixture to a greased tray, evenly spread and smooth out the surface.
- Let it cool down and set. Then cut into squares using a sharp knife. Here I have made half batch only, hence only 9 squares.
🥣 Storage Instructions
At room temperature: Iti stays good for 2 days in an airtight container in a single layer. If you want to stack them then keep a parchment paper between layers. In the refrigerator: It stays good for up to 10 days.
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