Recipe: Burfi


Wow. We've made over 1000 burfi so we think that we can now officially call ourselves experts. We made 3 flavours that all use the same basic recipe. Here they are: Dark chocolate, pistachio, almond and ground cardamom. White chocolate and mango with almond and pistachio as the nut base. Coconut, ginger and lime with desiccated coconut and almond as the base and using white chocolate. Now go forth and make burfi!


The Base

  • 300 g caster sugar
  • 140 g liquid glucose
  • 120 ml double cream

Pistachio And Dark Chocolate

  • 150 g ground pistachio nuts
  • 150 g ground almonds
  • 150 g dark chocolate
  • 1 level tsp ground cardamom

White Chocolate And Mango

  • 150 g ground almonds
  • 150 g ground pistachio nuts
  • 150 g white chocolate
  • 2 tbsp freeze dried mango powder

Coconut, Ginger And Lime

  • 150 g dessiccated coconut
  • 150 g ground almonds
  • 150 g white chocolate
  • 1 tsp ginger powder
  • 1 tbsp lime zest
heat the sugar mix

Step 1

Heat The Sugar Mix

Weigh the sugar, glucose and cream into a medium sized saucepan. Heat until the sugar dissolves, the mixture bubbles and it reaches 120°C. (Use a sugar thermometer and don't stir the mixture, just occasionally swill the pan).

add chocolate and nuts

Step 2

Add Chocolate And Nuts

Blitz whatever nuts you're using into a fine crumb. You need 300g in total but we used a 50/50 mix of almonds and pistachios *or* a 50/50 mix of desiccated coconut and ground almonds. Chop the chocolate into small pieces, either use dark chocolate or white chocolate. Stir the nuts, chocolate and spice if you're using it into the bubbling mixture when the temperature reaches 120°C.

transfer and add topping

Step 3

Transfer And Add Topping

Transfer the mixture into a 20cm x 20cm square silicon tray and press into the corners to level out and compact. Scatter with whatever topping you like... Dried mango powder, pistachio dust or lime zest... And press it into the Burfi.

set and cut

Step 4

Set And Cut

Leave to set at room temperature for a couple of hours, then cut into 49 pieces (7x7). Can be stored in an airtight container at room temperature for 2 weeks, but best eaten within a day or so. Makes 49 pieces

Hungry for more? Try one of these!