In case you’ve been following my recipes, you understand I like giving basic Indian sweets a easy, fashionable twist. Makhana Burfi is an ideal instance! Gentle, 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 offers this burfi a light-weight, ethereal texture, whereas the cashews add a wealthy, buttery smoothness, and the coconut lends a refined chew and tropical sweetness. Every sq. is fantastically infused with rose essence and cardamom, filling your kitchen with a heat, floral aroma that feels nostalgic. It is a completely balanced deal with; gentle 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 occasions throughout their keep, and everybody completely liked it. Someway, I by no means bought round to posting it… till now!
Each time I make it, I am reminded of that cozy kitchen second – my mother roasting makhana patiently on low warmth whereas we teased her about how “another batch will not damage.” These little reminiscences are what make recipes like this so particular.
Not like most burfis that rely solely on nuts or khoya, this one makes use of makhana (fox nuts) – a trending superfood that is gentle, nutrient-dense, and provides a gorgeous texture. Humorous sufficient, I did not develop up consuming makhana in any respect! It is solely within the final 4 to 5 years, as makhana has change into extra well-liked, that I began experimenting with it in each savory snacks like Makhana Chivda and desserts. Now I can not get sufficient!
Ingredient Notes
- Makhana: Provides a light-weight, ethereal texture and refined crunch. Search 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 create 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 easy, 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 could be simply adjusted to your desire.
Tips on how to Make Makhana Burfi
Makhana Burfi is the sort of dessert that matches each event or no event in any respect. It is fast, elegant, and has that selfmade attraction you’ll be able to’t get from store-bought sweets. Whether or not you are introducing makhana to your loved ones for the primary time or are already a fan of its gentle, nutty taste, this recipe is sure to win you over.
★ Tried this recipe? I might love to listen to the way it turned out! Depart a remark and let me know, or snap a fast pic and add it-I like seeing your creations. In case you’re on Instagram, tag @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 value it. Thanks!
Recipe
Makhana Cashew 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
Energy: 138kcal
Directions
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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. Take away and funky. Flippantly roast cashews for 2-3 minutes and coconut for 1-2 minutes. Let every little thing cool fully.
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Grind makhana right into a positive powder. Sift and regrind any coarse bits.
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Grind cashews to a positive powder (pulse gently to keep away from releasing oil).
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Pulse the coconut just a few occasions to make it finer.
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In a nonstick pan or kadhai, add milk and sugar. Cook dinner 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 depart the edges of the pan.
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Flip off the warmth. Combine in cardamom and rose extract.
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Sprinkle dried rose petals and coconut on the parchment-lined tray.
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Unfold the combination evenly on high and press gently. Refrigerate for half-hour, then minimize into squares.
Diet
Energy: 138kcal | Carbohydrates: 17g | Protein: 3g | Fats: 7g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Ldl cholesterol: 4mg | Sodium: 10mg | Potassium: 113mg | Fiber: 1g | Sugar: 14g | Vitamin A: 36IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg
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