Rich with the goodness of almonds and pistachios, this Badam Pista Barfi is the ultimate easy sweet treat to satisfy your sugar cravings! Made with pantry ingredients, this fudge-like dessert takes less than 30 minutes to make! and tastes amazing.
What is Barfi?
Barfi is a popular Indian sweet with a fudge-like consistency. It’s made with milk, sugar, and ghee and flavored with cardamom and is often made and served during special occasions like Diwali, Navratri, Holi, etc. Barfi is traditionally made with khoya or mawa, which are dried evaporated milk solids (milk is slowly simmered in a large iron pot till all moisture evaporates and only solids remain).
Badam Pista Barfi
Badam Pista Barfi is one of the many variations of traditional Barfi, where instead of khoya, a ground mixture of almonds and pistachios forms the base of the recipe. It’s got a beautiful nutty flavor and is super easy to make – just combine melted sugar with ground almonds and pistachios, along with milk powder, cardamom, and ghee, and allow it to cool and set. Yes, it’s that easy to make!
Why you’ll love this
- Quick and delicious: This amazing Badam Pista Barfi is not only fuss-free and quick to make but also soft, fudgy, and incredibly delicious.
- With just six ingredients, you may already have everything you need in your pantry, making this chocolate fudge so easy to make.
- It’s the perfect no-bake sweet treat for snacking, or even for serving at parties or celebrations, like Diwali or Rakshabandhan.
- Can be made ahead and stored in the refrigerator.
- It’s gluten-free and keto-friendly, so anyone can enjoy it!
Ingredients in Badam Pista Barfi
Here are the 6 ingredients you’ll need for making this badam pista barfi:
- Almonds and Pistachios: The key ingredients of this dish.
- Sugar: Granulated sugar
- Milk powder:
- Cardamom: For fragrance and flavor. Use fresh cardamom pods c
How to make Badam Pista Barfi
Better yet, for best results, refrigerate so it firms up, slice when cold so you get neat squares. Then allow to fully come to room temperature before serving. This way, you get perfect neat slices but the same gooey eating experience!
If your barfi doesn’t set, then it hasn’t been reduced enough and needs more time to thicken. During the cooking process, you’ll notice the barfi no longer sticks to the sides of the pan and easily forms a ball. This is when it’s thick enough to set in the fridge.
If possible, use a non-stick saucepan to make the barfi. It does take a few additional minutes for the mixture to thicken when using a non-stick pan, however, it will ensure the barfi doesn’t stick on the bottom.
This badam pista barfi will keep in an airtight container on the counter for 3 days. If storing for longer, these can be stored in the refrigerator for up to a couple of weeks or you can freeze them for up to 2 months.
Badam Pista Barfi – Easy Almond Pistachio Fudge
- 1/2 cup almonds, raw and whole
- 1/2 cup pistachios, unsalted and shelled
- 1 cup granulated sugar
- 1 cup water
- 2 tbsp full-fat milk powder
- 1/4 tsp cardamom powder
- 1 tsp ghee
- 2 tbsp pistachios , unsalted (finely chopped)
- 2 tbsp almonds , finely chopped for sprinkling
- In a skillet or a non-stick pan over medium-low heat, toast the almonds for 4-5 minutes, stirring often. Once done, transfer it to another bowl and allow it to cool.
- Once the almonds are cooled, add them to a mixer grinder, along with shelled pistachios. Pulse the nuts in short bursts until you get a coarse powder. Transfer to a bowl and keep it aside for later use.
- Grease a 8×8 square tin or glass tray with ghee or line it with parchment paper (so that the barfi can be easily lifted out once done)
- Place sugar and water in a heavy-bottomed pan or non-stick pan and bring it to a boil. Then allow it to simmer on low heat until the syrup reaches a one-string consistency, about 8 minutes.
- Pour in the coarsely ground nuts and mix everything well.
- Add milk powder, crushed cardamom, and ghee and keep stirring till the mixture thickens and starts leaving the sides of the pan. The mixture should easily form the shape of a ball and that's when you know the mixture is ready to set.
- Turn off the heat. Then pour the mixture into the prepared tray or tin and use the back of a spoon to smooth the top.
- Sprinkle over the chopped nuts for the topping. Press the nuts lightly with a spatula so that they stick to the barfi.
- Allow the barfi to cool in the tin for an hour or two. Then lift it out of the tin using the parchment paper, cut it into squares and serve!