A rich, nutty, melt-in-the-mouth Indian sweet you can make in just minutes
Badam Pista Burfi is one of those traditional Indian sweets that feels luxurious, festive, and comforting all at once. Made from almonds, pistachios, ghee, condensed milk, and fragrant cardamom, this fudge-style mithai delivers a delicate flavor with every bite. The combination of almond (badam) and pistachio (pista) gives it a naturally rich, nutty taste that makes it a perfect treat for any celebration.
What Makes This Burfi Special?
- Quick to prepare: The cooking time is only about 10 minutes.
- Simple ingredients: Almond flour, pistachios, condensed milk, ghee, and cardamom.
- No mawa needed: Condensed milk gives all the richness without the long cooking process.
- Nutty and aromatic: Ground pistachios and cardamom elevate the flavor beautifully.
- Perfect for special occasions: Its color, garnish, and texture make it a festive favorite.
Whether it’s Diwali, Eid, Christmas, a birthday, or just a craving for something sweet, Badam Pista Burfi always feels like the right choice.
Ingredients (Makes About 8 Pieces)
- 1 cup sweetened condensed milk
- ½ cup blanched almond flour
- ½ cup shelled pistachios (lightly roasted and ground)
- 1 tablespoon ghee
- ½ teaspoon cardamom powder
- 2–3 drops green food coloring (optional, for a pistachio hue)
- Slivered almonds and chopped pistachios for garnish
- Edible silver leaf (optional)
How to Make Badam Pista Burfi
1. Prepare the pistachios
Lightly roast the pistachios on low heat for 3–4 minutes to enhance their flavor. Once cooled, grind them into a coarse powder. Avoid over-grinding so they don’t release oil.
2. Start cooking the mixture
In a heavy-bottom pan, heat the ghee over medium-low heat. Add the condensed milk, almond flour, and ground pistachios. Begin stirring continuously.
3. Add color and cardamom
If you want a festive green tint, add a few drops of green food coloring. Continue cooking until the mixture thickens and starts leaving the sides of the pan. Add the cardamom powder and mix well.
4. Transfer and set
Spread the mixture onto a greased tray, smoothing it to about ½–1 inch thickness. Sprinkle chopped pistachios and slivered almonds on top. Press gently so they stick.
5. Let it rest
Allow the burfi to set for at least 6–7 hours or overnight at room temperature. Once firm, slice into squares, diamonds, or rectangles.
6. Storage
- Keeps 2–3 days at room temperature
- Up to 1 week in the refrigerator
Tips for Success
Avoid over-grinding nuts
Too much processing will release the natural oils and make the mixture too greasy.
Don’t overcook
Once the dough starts leaving the sides of the pan, switch off the heat. Overcooking can make the burfi dry and crumbly.
Use almond flour OR freshly ground almonds
If you don’t have almond flour, you can blanch, peel, dry, and grind whole almonds.
Add silver leaf for a festive touch
It elevates the presentation, especially if you’re gifting the burfi.
Variations You Can Try
1. Plain Badam Burfi
Skip the pistachios and use only almond flour + condensed milk + ghee + cardamom.
2. Pista Burfi Only
Replace almond flour with ground pistachios for a vibrant green burfi.
3. Chocolate Almond Burfi
Mix 1 tablespoon cacao or cocoa powder into the mixture.
4. Saffron Burfi
Add a few strands of saffron soaked in warm milk for a fragrant golden version.
Serving Ideas
- Serve with masala chai or cardamom tea
- Gift in decorative boxes during festivals
- Add to dessert platters for parties
- Enjoy as a late-night sweet treat
The soft texture and rich nutty flavor make Badam Pista Burfi a dessert that both children and adults love.