These walnut burfi are the perfect festive treats for Diwali. They only need 4-ingredients, they take no time at all to make, and of course, they’re incredibly delicious!
❤️ You’ll Love This Walnut Burfi
- It’s fast to make (as it were 20 minutes – from start to finish).
- This walnut burfi is much simpler to make compared to conventional 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 unobtrusive chocolate flavor from cocoa powder. All these flavors go well together.
🧾 Ingredient Notes
Here is the pic of ingredients require to make simple, easy walnut burfi. You’ll require only 4 ingredients (walnut, dried up coconut, cocoa powder and condensed milk).
- Cocoa powder: Here I am utilizing unsweetened cocoa powder (Hershey’s). The color and taste of your burfi simply depend on the type and quality of your cocoa powder.
- Condensed drain: It includes sweetness, richness and too works as a official operator. Customarily khoya (mawa) is utilized to make burfi like this chocolate burfi. But this one is different but too good.
👩🍳 How To Make Walnut Burfi? (Pics)
1) Take walnuts in a container and dry cook them with mixing continually on medium-low heat. It may take around 7-8 minutes.
2) Once done evacuate it to a bowl or plate and let them cool. Meantime, oil the plate or container in which you are going to set the burfi and keep it aside. Once cooled down, make a coarse powder utilizing a processor with pulsing movement. NOTE: Do not grind it finely since walnut gives bitter taste if ground for longer and it releases oil.
3) In the same container, include sweetened condensed drain and cocoa powder. Turn the heat on medium.
4) Blend well and bring it to a simmer.
5) Then include dry coconut and coarsely ground walnuts.
6) Blend and proceed cooking with blending always for 3-4 minutes. Or until the blend gets to be thick and comes together like a dough. It moreover leaves the sides of the pan.
8) Remove this walnut burfi blend to a greased tray, equally spread and smooth out the surface.
9) Let it cool down and set. Then cut into squares utilizing a sharp knife.
Here I have made half batch only, hence only 9 squares.
🥣 Storage Instructions
- At room temperature: Iti stays great for 2 days in an airtight container in a single layer. If you need to stack them then keep a parchment paper between layers.
- In the fridge: It stays great for up to 10 days.
FAQs
Can I skip cocoa powder?
Yes, you can skip including cocoa powder. It will still taste great without chocolate flavor.
What can I use instead of condensed milk?
There is no substitute for this recipe.