Badam Pista Burfi with step-by-step pictures. Learn how to make melt-in-the-mouth, soft and delicious badam pista barfi prepared without any mawa (milk solids).
Sharing with you guys a super simple dessert recipe- Badam pista burfi! Traditionally most Indian sweets use mawa/khoya be it in burfi’s, pedas etc. Mawa is nothing but evaporated milk solids. It is easily available in most Indian stores.
But I have skipped using mawa in this recipe and used condensed milk instead. The coarse almond and pistachio powder give a lovely texture almost similar to the authentic Indian burfi/fudge.
These are perfect for the upcoming festivities or simply enjoy it for a fuss-free, sweet treat.
- Ingredients needed to make this delectable burfi
- How to make blanched almond powder at home?
- If you are looking for more delicious Indian sweets, you may also like these recipes
- How to make badam pista burfi with condensed milk – Step by step instructions
- Badam Pista Burfi Recipe | Almond & Pistachio Fudge
Ingredients needed to make this delectable burfi
To make this Indian sweet burfi at home, you will need
- Blanched almond flour
- Ground unsalted pistachios
- Sweetened condensed milk
- Ghee
- Cardamom
- Silver varak (optional) and nuts, for garnish
The recipe for this badam pista barfi mithai is inspired by my Mom’s milk toffee recipe that she makes for Christmas every year, using condensed milk and ground cashew nut paste.
So, once you have your ingredients ready making this mithai is a breeze. This quick barfi recipe comes together under 10 minutes. Put everything in a heavy bottomed pan, cook until it thickens and begins to leave the sides of the pan. Flavor the mixture with some cardamom powder.
Next transfer the mixture to a greased tray, sprinkle some slivered almonds and pistachios. Let it air dry for a few hours. Decorate with edible silver leaf and cut into desired sized pieces.
How to make blanched almond powder at home?
If you do not have blanched almond flour, soak the almonds in warm water for a few hours, peel the skin and dry them completely, preferably under sunlight.
Grind to a coarse powder, do not over grind, as nuts release fat.
If you feel like that is too much work, then the other option would be to directly roast the almonds on low heat for 2-3 minutes and then grind them to a powder.
- Instant shahi rabri
- Kalakand
- Instant Mango Shrikhand
- Kesar peda
- Chocolate peda
- Rava ladoo
- Mango burfi
- Gulab Jamun
- No-cook kaju Katli
- Rasmalai
I hope you try this easy burfi recipe. It is quick, delicious, such a fuss-free sweet. I’m sure you guys will enjoy it too 🙂
How to make badam pista burfi with condensed milk – Step by step instructions
Step 1: Roast the pistachios
Lightly roast 1/2 cup of shelled pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder (Do not over grind, as it may start releasing fat).
Step 2: Combine ingredients in a pan and cook
In a deep bottomed pan/ kadai (preferably non-stick) heat 1 tablespoon ghee on medium-low heat, add 1 cup of condensed milk, 1/2 cup almond flour along with the above ground pistachios.
Add 2-3 drops green food color (optional), keep stirring continuously for about 5 minutes, mix well.
Step 3: Add cardamom
The mixture will start leaving the sides of the pan.
Add 1/2 teaspoon of cardamom powder, mix quickly and switch off the heat. Do not over cook the mixture.
Step 4: Transfer mixture to a greased tray
Spread the mixture over a greased plate/thali to about 1/2 inch to 1 inch thickness. Sprinkle about 2 tablespoons of slivered almonds and chopped pistachios, press the nuts gently into the mixture.
Decorate with silver varak. Allow it to air dry for 6-7 hours or overnight, cut into desired shapes and store in an air tight container.
Storage: It stays good at room temperature for 2-3 days, or in the refrigerator for a week.
Notes
- Try another easy variation of this recipe to make almond chocolate burfi. Use a cup of blanched almond flour and about 1 tablespoon of cocoa powder.
- Leave out the pistachios to make plain badam burfi with almond flour along with rest of the ingredients.
- Recipe updated with new pics.
You can also follow me on Facebook , Pinterest, Instagram & Twitter
Badam Pista Burfi Recipe | Almond & Pistachio Fudge
Ingredients1x2x3x
- 300 grams sweetened condensed milk, About 1 cup sweetened condensed milk
- 1/2 cup blanched almond flour
- 1/2 cup shelled pistachios
- 1/2 teaspoon cardamom powder
- 1 tablespoon ghee
- 2-3 drops of green food color, optional
- 2 tablespoons almond and pistachio slivers, for garnish
- Silver varak leaf, for garnish (optional)
Instructions
- Lightly roast the pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder (Do not over grind, as it may start releasing fat).
- In a deep bottomed pan/kadai (preferably non-stick), heat ghee on medium-low heat, add the condensed milk, almond flour, and ground pistachios.
- Add green food color, keep stirring continuously for about 5 minutes, mix well.
- The mixture will start leaving the sides of the pan. Add cardamom powder, mix quickly and switch off the heat. Do not overcook the mixture.
- Spread the mixture over a greased tray to about 1/2 inch to 1-inch thickness. Sprinkle some slivered almonds and chopped pistachios, press the nuts gently into the mixture. Decorate with silver varak.
- Allow it to air dry for 6-7 hours or overnight, cut into desired shapes and store in an airtight container. It stays good at room temperature for 2-3 days, or in the refrigerator for a week.
Notes
- Try another easy variation of this recipe to make almond chocolate burfi. Use a cup of blanched almond flour and about 1 tablespoon of cocoa powder.
- Leave out the pistachios to make plain badam burfi
- Nutrition disclaimer: Nutrition values listed are approximates which are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator. You could make smaller pieces and stretch it to 12-16 servings.
- Recipe updated with new pics.
- Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
Nutrition
Badam Pista Burfi Recipe | Almond & Pistachio Fudge
Ingredients
- 300 grams sweetened condensed milk, About 1 cup sweetened condensed milk
- 1/2 cup blanched almond flour
- 1/2 cup shelled pistachios
- 1/2 teaspoon cardamom powder
- 1 tablespoon ghee
- 2-3 drops of green food color, optional
- 2 tablespoons almond and pistachio slivers, for garnish
- Silver varak leaf, for garnish (optional)
Instructions
- Lightly roast the pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder (Do not over grind, as it may start releasing fat).
- In a deep bottomed pan/kadai (preferably non-stick), heat ghee on medium-low heat, add the condensed milk, almond flour, and ground pistachios.
- Add green food color, keep stirring continuously for about 5 minutes, mix well.
- The mixture will start leaving the sides of the pan. Add cardamom powder, mix quickly and switch off the heat. Do not overcook the mixture.
- Spread the mixture over a greased tray to about 1/2 inch to 1-inch thickness. Sprinkle some slivered almonds and chopped pistachios, press the nuts gently into the mixture. Decorate with silver varak.
- Allow it to air dry for 6-7 hours or overnight, cut into desired shapes and store in an airtight container. It stays good at room temperature for 2-3 days, or in the refrigerator for a week.
Notes
- Try another easy variation of this recipe to make almond chocolate burfi. Use a cup of blanched almond flour and about 1 tablespoon of cocoa powder.
- Leave out the pistachios to make plain badam burfi
- Nutrition disclaimer: Nutrition values listed are approximates which are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator. You could make smaller pieces and stretch it to 12-16 servings.
- Recipe updated with new pics.
- Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
Nutrition
This vegan pumpkin soup is creamy, delicious, comforting and so satisfying! Here’s an easy recipe to make the best, homemade pumpkin soup from scratch.
It is finally beginning to get cooler here. The mornings are pleasant and the evenings are getting a bit chilly. And when the weather is such, you automatically begin to crave for something that will keep you warm!
Seriously what can be better than soups, stews, and chilis right?
And so soups like carrot ginger soup , broccoli cheese soup , a simple vegetable soup, tomato soup, French onion soup, minestrone soup , egg drop soup, mushroom soup, and lentil soup are going to be making more of an appearance in our house. These are our family favorites and I hope to share all these yummy soup recipes until the soup season lasts.
My son had a field trip to the pumpkin patch a couple of weeks ago, and he came home with a sugar pumpkin, all excited! I knew I was going to make some fresh vegan pumpkin soup with coconut milk!
I’ve shared this soup recipe earlier here, but I thought the pics needed a serious upgrade. So here it is, my creamy pumpkin soup using the whole pumpkin. I hope the pictures are tempting enough for you to try 🙂
- Best spices and herbs for this soup
- How to make this soup with fresh pumpkin?
- What does this vegan pumpkin soup taste like?
- A few variations
- Sides that go well with this soup
- Is this homemade pumpkin soup healthy?
- How long will this soup last?
- You may also like these vegan soup recipes
- How to make vegan pumpkin soup – Step by step instructions
- Pumpkin Soup | How To Make Pumpkin Soup (Vegan)
Best spices and herbs for this soup
A mix of few spices and herbs can really elevate the taste of this simple soup.
- You can add a mix of ground cumin, coriander, turmeric powder or curry powder spice mix. If you like spicy pumpkin soup, add some red pepper flakes or cayenne pepper.
- I also love adding a pinch of cinnamon, and nutmeg. Remember nutmeg is pretty volatile, if added in the beginning all that aroma will be lost, so always add towards the end of cooking, the same applies for cardamom too.
- As far as herbs are concerned, again, anything goes well with this soup, sage, thyme, rosemary, bay leaves are all great options. But you want to avoid combining the wrong spices and herbs. Choose a few and keep it simple. You don’t want to overpower that delicate flavor of the pumpkin.
How to make this soup with fresh pumpkin?
I am not a fan of using canned pumpkin puree for this soup so this recipe is made with fresh pumpkin. it comes together in 5 easy steps, most of it being passive time to prep up your ingredients.
- Sauté onions until they soften a bit.
- Ginger, garlic, and seasoning go in next, sauté the spices until fragrant.
- Then add in the pumpkin and carrots.
- Followed by the vegetable stock, bay leaves, brown sugar, salt, and pepper. Let this cook until the pumpkin is tender.
- Next, blend everything to a smooth, creamy consistency and finish it off with coconut cream or coconut milk.
That’s all there is to make this curried pumpkin soup. The consistency of the soup is thick, but not super thick. If you are wondering how to thicken this soup, even more, use coconut cream instead of coconut milk, or add a potato, along with the pumpkin and carrots or add a cornstarch slurry by dissolving a tablespoon of cornstarch in about 1/4 cup of cold water.
You can use water if you want to make this soup without vegetable stock, though I highly suggest throwing in a bouillon cube for some flavor.
What does this vegan pumpkin soup taste like?
Pumpkin, on its own, is quite bland. It is the other ingredients that you add which will determine the flavor of the soup. For this recipe, I’ve used warming spices, which work in sync with Fall. A bowl of this soup will really warm you up from within. It is mildly spiced and yet has a hint of sweetness from the brown sugar. It tastes sweet and savory, with fresh flavors.
This is a great soup base recipe, add your favorite spices or herbs, or none at all if you are making it for kids.
A few variations
- Thai – Skip the spices and use 1 tbsp, or more or less of Thai red paste in step 2, sauté it well.
- Butternut squash and pumpkin soup – Swap half of the sugar pumpkin with butternut squash.
- Pumpkin and sweet potato soup – Add one, peeled and cubed sweet potato along with the cubed pumpkin.
- Roasted pumpkin soup- Cut the pumpkin in half, scrape out the seeds and fibers. Drizzle a little olive oil, salt, and black pepper. Place the pumpkin, cut side down on a baking tray. Bake at 400 degrees F, for about 45 minutes or until the pumpkin is tender. Scoop out the roasted pumpkin flesh and use in step 4 in place of cubed pumpkin. You may add or omit the carrots.
- Butternut squash soup – Swap the sugar pumpkin entirely with butternut squash. You may use pre-cut butternut squash to make this quicker.
Sides that go well with this soup
- A nice crusty bread with butter is great along with a bowl of some piping hot soup or some herb garlic knots, cheesy garlic bread or cheese quesadilla would also be good choices.
- A nice salad with Fall harvest veggies and some bitter greens like spinach, kale, arugula complements this creamy soup really well.
Is this homemade pumpkin soup healthy?
I’m not a health expert nor a certified dietician, but I can tell you that this homemade soup from scratch is made with clean ingredients.
This is a pretty low fat or low-calorie soup recipe, I’ve not added any cream, except some for the garnish. So it is quite healthy and good for you plus tastes amazing! Better than any commercially available soup!!
How long will this soup last?
It will last for about 3-4 days in the refrigerator. You can freeze the soup for later. Store it in an airtight container or ziplock bags once the soup has cooled down completely and freeze up to three months.
- Hot and sour soup (vegan)
- Sweet Corn veggie soup
How to make vegan pumpkin soup – Step by step instructions
Step 1: Saute chopped onions
Heat oil over medium-low heat in a heavy-bottomed pan, add 2 cups of chopped onions, sauté until translucent.
Step 2: Add ginger and garlic
Next, add minced ginger (1/2-inch) and garlic (3-4 cloves), sauté until fragrant.
Step 3: Add the seasoning
Add the spices ( 1 teaspoon of ground cumin and coriander each along with 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground turmeric) except for nutmeg, sauté over medium heat for 30 seconds.
Step 4: Add diced pumpkin cubes and carrots
Add 8 cups of chopped pumpkin cubes, 2 medium diced carrots, sauté over medium heat for 3-4 minutes.
Step 5: Add the stock, brown sugar, bay leaves, salt, and ground pepper
Add 3 cups vegetable stock, 1 tablespoon light brown sugar, 2 bay leaves, salt, and 1/2 teaspoon ground pepper. Bring to a boil, then lower the heat, cover and let it simmer for about 15-20 minutes.
Step 6: Puree the soup
Discard the bay leaves. Blend the contents in the pot using a hand blender until smooth. You may use a blender to puree the mixture too (be cautious whilst blending hot liquids, and do it in batches).
Step 7: Add coconut milk and ground nutmeg
Add 1 cup of coconut milk and 1/4 teaspoon of ground nutmeg, mix well, check for seasonings and adjust accordingly. Simmer for another 5 minutes.
Step 8: Serve
Dish out the soup in serving bowls and garnish with some more coconut milk or cream, pumpkin seeds, pomegranate arils, and chopped chives.
Notes
- You may skip adding coriander, turmeric, and cumin powder, and add 1 tablespoon or more of curry powder instead.
- Post updated with new pictures.
You can also follow me on Facebook , Pinterest, Instagram & Twitter
Pumpkin Soup | How To Make Pumpkin Soup (Vegan)
Ingredients1x2x3x
- 1.6 lbs / 750 grams cubed sugar or pie pumpkin, approx 8 cups of cubed pumpkin
- 2 medium carrots, peeled and chopped into coins
- 2 tablespoon coconut oil or any other cooking oil of choice
- 3-4 cloves of garlic, minced
- 1/2 inch ginger, peeled and minced
- 2 cups chopped onions
- 3 cups vegetable stock
- 1 cup coconut milk or coconut cream
- 1/2 teaspoon ground cinnamon
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1 teaspoon cumin powder
- 1/4 teaspoon nutmeg powder
- 2 bay leaves
- 1 tablespoon light brown sugar/maple syrup, optional
- Salt, to taste
- 1/2 teaspoon freshly cracked black pepper
For the garnish
- roasted pumpkin seeds, as required
- coconut cream or milk, as required
- pomegranate arils, as required
- chopped chives
Instructions
- Heat oil over medium-low heat in a heavy bottomed pan, add onions, sauté until translucent.
- Next, add minced ginger and garlic, sauté until fragrant.
- Add the spices except for nutmeg, sauté over medium heat for 30 seconds.
- Add chopped pumpkin cubes, carrots, sauté over medium heat for 3-4 minutes.
- Add vegetable stock, light brown sugar, bay leaves, salt and ground pepper. Bring to a boil, then lower the heat, cover and let it simmer for about 15-20 minutes.
- Discard the bay leaves. Blend the contents in the pot using a hand blender until smooth. You may use a blender to puree the mixture too (be cautious whilst blending hot liquids, and do it in batches).
- Add coconut milk and ground nutmeg, mix well, check for seasonings and adjust accordingly. Simmer for another 5 minutes.
- Dish out the soup in serving bowls and garnish with some more coconut milk or cream, pumpkin seeds, pomegranate arils, and chopped chives.
Notes
- You may skip adding coriander, turmeric, and cumin powder, and add 1 tablespoon or more of curry powder instead.
- Post updated with new pictures.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
