These walnut burfi are the perfect festive treats for Diwali. They only need 4-ingredients, they take no time at all to make, and of course, they’re incredibly delicious!
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❤️Why I Love This Recipe
- It’s quick to make (only 20 minutes - from start to finish).
- This walnut burfi is much easier to make compared to traditional Indian sweets like gulab jamun, kaju katli.
- It is a beginner-friendly, you cannot go wrong with this recipe.
- Of course, it has a nutty flavor from walnut. Plus, it has coconut flavor with a subtle chocolate flavor from cocoa powder. All these flavors go well together.
🧾Ingredients
Here is the pic of ingredients need to make simple, easy walnut burfi. You’ll need only 4 ingredients (walnut, desiccated coconut, cocoa powder and condensed milk).
- Cocoa powder: Here I am using unsweetened cocoa powder (Hershey’s). The color and taste of your burfi purely depend on the type and quality of your cocoa powder.
- Condensed milk: It adds sweetness, richness and also works as a binding agent. Traditionally khoya (mawa) is used to make burfi like this chocolate burfi. But this one is different but too good.
👩🍳Step By Step Photo Instructions
1) Take walnuts in a pan and dry roast them with stirring constantly on medium-low heat. It may take around 7-8 minutes.
2) Once done remove it to a bowl or plate and let them cool. Meantime, grease the plate or container in which you are going to set the burfi and keep it aside. Once cooled down, make a coarse powder using a grinder with pulsing motion. NOTE: Do not grind it finely because walnut gives bitter taste if ground for longer and it releases oil.
3) In the same pan, add sweetened condensed milk and cocoa powder. Turn the heat on medium.
4) Mix well and bring it to a simmer.
5) Then add dry coconut and coarsely ground walnuts.
6) Mix and continue cooking with stirring constantly for 3-4 minutes. Or until the mixture becomes thick and comes together like a dough. It also leaves the sides of the pan.
8) Remove this walnut burfi mixture to a greased tray, evenly spread and smooth out the surface.
9) Let it cool down and set. Then cut into squares using a sharp knife.
Here I have made half batch only, hence only 9 squares.
🥣 Storage Instructions
At room temperature: It stays good for 2 days in an airtight container in a single layer. If you want to stack them then keep a parchment paper between layers.
In the refrigerator: It stays good for up to 10 days.
FAQs
Yes, you can skip adding cocoa powder. It will still taste good without chocolate flavor.
There is no substitute for this recipe.
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Walnut Burfi
Ingredients
- 250 grams or 2 ½ cups Walnuts
- 1 can (14 zo or 200 grams) Sweetened condensed milk
- 4 teaspoons Unsweetened cocoa powder
- 1 ½ cups or 100 grams Desiccated coconut
Instructions
- Take walnuts in a pan and dry roast them with stirring constantly on medium-low heat. It may take around 7-8 minutes.
- Once done remove it to a bowl or plate and let them cool.
- Meantime, grease the plate or container in which you are going to set the burfi and keep it aside.
- Once cooled down, make a coarse powder using a grinder with pulsing motion. NOTE: Do not grind it finely because walnut gives bitter taste if ground for longer and releases oil.
- In the same pan, add sweetened condensed milk and cocoa powder. Turn the heat on medium. Mix well and bring it to a simmer.
- Then add dry coconut and coarsely ground walnuts. Mix and continue cooking with stirring constantly for 3-4minutes. Or until the mixture becomes thick and comes together like a dough. It also leaves the sides of the pan.
- Remove this walnut burfi mixture to a greased tray, evenly spread and smooth out the surface.
- Let it cool down and set. Then cut into squares using a sharp knife.
Notes
- You can double or triple the amount as needed.
- Walnut burfi stays good for 2 days at room temperature and 10 days in the refrigerator. Store in an airtight container in a single later (If staking, keep a parchment paper between layers).
Loved it and was loved by all. I ended up using 4 cups of walnuts and one cup of desiccated coconut and it came out great, with just the right amount of sweetness. Thank you.
Very glad to hear.
Can v skip coconut, if yes wht can b added instead to it n wht should be the measurement...
TIA
Regards
🙂🙏
Use same amount of walnuts