Walnut burfi is a rich and flavorful sweet, making it an ideal choice for festive celebrations like Diwali or special family gatherings. Made with just four simple ingredients, they’re incredibly easy to prepare, yet they deliver rich, nutty flavor in every bite.
If you’re pressed for time or simply want an easy, no-fuss mithai recipe, this walnut burfi is the perfect solution. The natural crunch and earthy taste of walnuts pair beautifully with the creamy sweetness of condensed milk, creating a burfi that’s both wholesome and indulgent. These bite-sized delights not only satisfy sweet cravings but also make thoughtful homemade gifts during the festive season. Quick, easy, and utterly delicious!
You’ll Love This Walnut Burfi
- Quick and Time-Saving: This walnut burfi comes together in just about 20 minutes from start to finish. It’s a perfect sweet to make when you’re short on time but still want to serve something homemade and festive.
- Easier Than Traditional Mithai: Unlike many Indian sweets like gulab jamun or kaju katli that require multiple steps, sugar syrup consistency, or deep-frying, this recipe is completely hassle-free. There’s no need to worry about strings of sugar syrup or precise timings—just mix, cook, and set.
- Beginner-Friendly: If you’re new to Indian sweet-making or simply looking for something foolproof, this recipe is ideal. It’s simple enough that even first-time cooks can nail it on the first try without stress.
- Delicious Nutty Flavor: The natural richness of walnuts gives this burfi a deep, earthy flavor that stands out. Walnuts not only add a beautiful texture but also make the sweet more nutrient-dense compared to many other mithai.
- Layered with Coconut and Cocoa: What makes this burfi extra special is the flavor combination. Along with the walnuts, it features the subtle sweetness of coconut and a hint of cocoa powder, which adds a mild chocolate undertone. These ingredients blend beautifully, giving each bite a unique and memorable taste.
Ingredient Notes:
Here’s a look at the simple ingredients needed to make this quick and easy walnut burfi. The best part? You only need four basic ingredients that come together beautifully to create a rich, festive sweet with minimal effort.
- Walnuts: They play the key role in this recipe, offering a rich, nutty flavor and hearty texture that make the burfi truly special. Use fresh, good-quality walnuts for the best flavor. They add a naturally rich, nutty taste and a satisfying texture to the burfi. Grind the walnuts into a slightly coarse powder, making sure not to blend too much, as that can cause them to release their natural oils.
- Desiccated Coconut: This gives the burfi a subtle coconut flavor and enhances the overall texture. It pairs wonderfully with the earthiness of the walnuts and adds a slightly chewy bite that balances the smoothness of the condensed milk.
- Cocoa Powder: Adds a hint of chocolate flavor while keeping the burfi perfectly balanced and not too sweet. The color and taste of your burfi will largely depend on the type and brand of cocoa powder you use. Go for a high-quality one to get that deep flavor and rich color.
- Sweetened Condensed Milk: This is the magic ingredient that pulls everything together. It adds just the right amount of sweetness, richness, and also acts as a binding agent. Traditionally, khoya or mawa is used in Indian burfi recipes like chocolate burfi, but this version skips the mawa while still delivering a deliciously soft and fudgy texture.
With these four simple ingredients, you’ll be amazed at how easily this burfi comes together—perfect for festivals, celebrations, or a quick homemade treat.
How To Make Walnut Burfi?
1) Begin by dry roasting the walnuts in a heavy-bottomed pan over medium-low heat. Keep stirring regularly to roast them evenly and prevent any burning. This process typically takes about 7–8 minutes. You’ll notice a toasty aroma once they’re ready.
2) Move the roasted walnuts to a bowl or plate and let them cool down fully before grinding. In the meantime, prepare your burfi tray by greasing it lightly with ghee or oil. This will prevent the mixture from sticking and make it easier to cut later. Once the walnuts have cooled down, grind them into a coarse powder using the pulse setting on a grinder. Be sure not to over-blend—walnuts release oil if ground too long, and over-processing can lead to a slightly bitter taste.
3) In the same pan, add sweetened condensed milk and sifted cocoa powder. Turn the heat to medium and begin stirring to combine both ingredients smoothly.
4) Allow the mixture to come to a gentle simmer, stirring often to avoid it sticking to the pan or forming lumps.
5) Next, add the desiccated coconut along with the coarsely ground walnuts to the pan and mix everything well. Stir everything together to ensure the dry ingredients are evenly coated and mixed.
6) Keep cooking over medium heat, stirring non-stop for 3–4 minutes until the mixture thickens. You’ll know it’s ready when it starts to leave the sides of the pan and forms a thick mass, almost like dough.
7) Immediately pour the hot mixture into the greased tray and spread it out evenly using a spatula or the back of a spoon. Press it down to smooth the surface.
8) Let the burfi cool completely at room temperature. Once set, cut it into neat squares using a sharp knife.
Expert Tips:
1) Use Fresh, High-Quality Walnuts: Always use fresh walnuts for the best flavor. Stale walnuts often have a sharp, bitter flavor that can negatively impact the overall taste of the burfi. Before using, taste a small piece to ensure they’re sweet and nutty. Store any extra walnuts in the refrigerator or freezer to keep them fresh for future use.
2) Avoid Over-Grinding: When grinding the roasted walnuts, use the pulse setting and keep it short. Aim for a coarse, slightly gritty texture rather than a smooth, fine powder. Over-blending can cause the nuts to release their natural oils, making the mixture greasy and affecting the final consistency of the burfi.
3) Choose Good-Quality Cocoa Powder: The taste, aroma, and color of the burfi depend heavily on the cocoa powder. Use a high-quality, unsweetened cocoa powder for a rich chocolate flavor without overwhelming sweetness. Brands like Hershey’s, Cadbury, or any premium dark cocoa work well in this recipe.
4) Grease the Tray Properly: Always grease the setting tray or plate before pouring the hot mixture. A light coating of ghee or oil ensures the mixture spreads smoothly and doesn’t stick to the surface. This also makes it easier to cut clean, neat squares once the burfi has set. If you’re gifting the burfi or serving it at a party, clean edges make a big difference in presentation.
Following these simple but important tips will help you get the perfect texture, flavor, and appearance every time you make walnut burfi!
Storage Instructions
- At Room Temperature: You can store walnut burfi at room temperature for up to 2 days, as long as it’s kept in an airtight container to maintain freshness. Make sure the container is clean and dry to avoid any moisture, which can affect the texture. Arrange the burfi in a single layer to prevent sticking. If you need to stack them, place a sheet of parchment or butter paper between each layer to keep the pieces from sticking together or getting smudged.
- In the Refrigerator: For longer storage, keep the burfi in the refrigerator, where it will stay fresh for up to 10 days. Store in a tightly sealed container to retain its flavor and prevent it from absorbing any odors from other foods in the fridge. Before serving, allow the burfi to rest at room temperature for about 15–20 minutes to regain its soft and chewy texture.
- Avoid Exposure to Moisture or Air: Whether you store it in the fridge or at room temperature, make sure the burfi is well-covered to avoid drying out. Exposure to air can cause the burfi to harden, while moisture can make it soggy and shorten its shelf life.
- Freezing (Optional): Though not usually necessary, you can also freeze walnut burfi for up to a month. Wrap each piece individually in parchment paper and store in a ziplock bag or an airtight container. Thaw in the refrigerator overnight before serving.
Serving Suggestions for Walnut Burfi
1) Festive Sweet Platter: Walnut burfi makes a lovely addition to any festive spread. Add it to your Diwali thali or celebration platter alongside classic Indian sweets like laddoos, pedas, soan papdi, and kaju katli. The nutty flavor and hint of cocoa in the burfi offer a delicious contrast to traditional mithai, making your sweet selection more diverse and appealing.
2) Evening Tea-Time Delight: Enjoy a square or two of this burfi as a delightful companion to your cup of masala chai, elaichi tea, or coffee. Its rich texture and mildly sweet taste make it perfect for those moments when you want something comforting yet indulgent during your evening break.
3) Elegant Party Dessert: Hosting a get-together or family gathering? Make a larger batch of walnut burfi and cut it into smaller, bite-sized squares. Serve them in mini cupcake liners or place them neatly on a decorative dessert tray. It’s a mess-free, crowd-pleasing sweet that requires no reheating or preparation before serving.
4) Thoughtful Homemade Gift: Walnut burfi also makes a wonderful edible gift. Wrap each piece in parchment or wax paper and place them in a decorative box or festive tin. Tie it with a ribbon and include a handwritten note for a personal touch. It’s a heartfelt way to share love and sweetness during festivals, birthdays, or special occasions.