KAAJU PISTA BADAM BURFI - Nutty Nutrients

One lazy afternoon, this recipe was born. This is an improvised version my mom's  Signature Cashewnut burfi. Recipe here. I made a healthy mix of the most sought after Indian nuts - Cashew, Pista and Badam, infused our good old cardamom, saffron and nutmeg and cooked with sugar that resulted in a rich, royal and fudgy delight. This recipe is also a healthier way to have nuts. My toddler absolutely loved this fudge and needless to say, is kid approved. I have said it all. Lets get to the recipe straight away.

 Preparation time: 5 min
Cooking time: 15 min
Category: Sweet/ Snack
Cuisine: Indian
Difficulty level: Easy
Yields: 30-35 pieces

Nutrition Facts
Servings 30.0
Amount Per Serving
calories 68
% Daily Value *
Total Fat 4 g	7 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 14 mg	1 %
Potassium 68 mg	2 %
Total Carbohydrate 6 g	2 %
Dietary Fiber 1 g	3 %
Sugars 4 g
Protein 2 g	3 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	1 %
Iron	2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS

• 1 cup Cashew/ Kaaju/ Mundhiri
• 1 cup Badam/ Almonds
• 1/2 cup Pistachio/ Pista
• 2- 2 1/2 cup coarse granulated raw sugar
• 7-8 cardamoms pitted
• 10-12 strands of Saffron
• 1/5th tsp nutmeg
• 1 tsp+ 1 tsp ghee / clarified butter

METHOD

• Grease a tray with 1 tsp ghee and set aside.
• In a mixer pulse the nuts, cardamom, saffron and nutmeg into a coarse powder. Remember not to grind it too fine.
• Some bits here and there are totally welcome.
• In a thick bottomed vessel add sugar with just enough water to submerge it and cook to reach the single-string stage.
• Add the ground nut mix into the syrup and take care to mix as you do to prevent lump formation.
• When the mix is even and well incorporated, increase the heat and cook further until the mix can gather itself into a smooth rolling mass.
• Add 1 tsp of ghee and mix again
• Quickly transfer this mixture to the greased tray. It will start solidifying as you drop it onto the tray.
• The remains that stick to the ladle will settle down and can be rolled into a soft ball. If you get this, you have got it right.
• Wait until the heat goes down and cut into desired shape when still warm. 
• Cool and store in an airtight container. Keeps well for 5 days.