Kitchen notes · a little help before you start
Makhana Cashew Burfi – A Fusion of Kaju Katli & Coconut Burfi
Makhana Cashew Burfi – A Fusion of Kaju Katli & Coconut Burfi is made with makhana, cashews, and desiccated coconut.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 50 min
- Original yield
- Serves 12
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- Indian · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Allow for chilling
Include the chilling step when deciding when to start.
2. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
3. Allow for cooling
Include the cooling stage before the next step.
Get to know the ingredients
makhana (fox nuts)
In the method: Roast makhana in a pan on low heat for 4–5 minutes until crisp.
cashews
In the method: Lightly roast cashews for 2–3 minutes.
desiccated coconut
In the method: Turn the heat off and add coconut and roast for 1-2 minutes stirring frequently.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 3 cups makhana (fox nuts)Ingredient note
Source: ¾ cup cashewsIngredient note
Source: ½ cup desiccated coconut; Source: 1 tablespoon desiccated coconutIngredient note
Source: 1 cup whole milkIngredient note
Source: ¾ cup sugarIngredient note
Source: ½ teaspoon ground cardamomIngredient note
Source: 1 teaspoon rose extract (or rose water)Ingredient note
Source: 1 teaspoon gheeIngredient note
Source: 1 tablespoon dried rose petals
How to make it
0 of 12 steps completeMake room for Makhana Cashew Burfi – A Fusion of Kaju Katli & Coconut Burfi
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
You can keep it at room temp for a couple of days or refrigerated for 3 to 4 weeks.
A little more help as you go
Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
A few questions you might have
What should I prepare first?
Start with this step: Line a 8x8-inch tray with parchment paper.
Which preparation step should I plan for?
Include the chilling step when deciding when to start.
What check should I look for as it cooks?
Add ghee and stir until the mixture thickens and starts to leave the sides of the pan.
Is there another preparation step to plan for?
Use the chopping, slicing or cutting preparation specified.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: ministryofcurry.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
