Almond Jaggery Burfi - Swasthi's Recipes (2024)

Hi swasthi,

Am planning to make this. Just wanted to ask if I can use walnut and cashew along with almond. All ½cup each instead of 1½ cup almonds. I have tried that with sugar and it tastes great but will it be a problem with jaggery if I used mixed nuts?

Hi Seema,
Walnuts release oil too quickly so be careful while you powder them. In any case if you find it too greasy after grinding don’t use because the burfi won’t set. Hope this helps.

Hi Pratyusha
Happy to know it turned out good. Thank you!

Hi Sathya
Yes you can use 2 cups flour for this recipe

Hi Geetha,
Thank you.I think the jaggery syrup got overcooked so may be it became too thick. There is only one way to fix it. Add it to a grinder and pulse it a few times. The mixture will become soft and may bind. Make ladoos or just press down in a tray it may set. But don’t grind it too long.
If you have used store bought jaggery powder, then the quantity should be increased. The quantity I mentioned above is for the ball or block jaggery. Hope this helps

Hi Ramya,
Don’t knead the mixture. Just pour the hot mixture to the pan. Please take a look at my step wise pictures. I guess you went wrong with the consistency of jaggery syrup. It has to reach a soft ball consistency. After adding the syrup to the water, it will not melt and you should be able to remove the jaggery from the water and form a soft balls. This is the right consistency. I have a picture of the consistency showing on another post. You can check it here – sesame ladoos. Look for step 7 with picture. I am not sure if you can cook the mixture now. I may be able to help you better if you can mail me the picture.

Hi swasthi,

I have tried few of your receipes and all have turned out to be tasty, I haven’t got disappointed with any of your receipes.

I just tried the almond burfi, offcourse it dis not turn out as per the instructions but I had to knead it and then cut it into cubes but the taste was really very very tasty and it’s a super easy receipe with minimum time required.

Hi Jacklyn
Thanks for trying the recipes. I am sorry for the delay! There are different kinds of jaggery in the market with varying levels of moisture. Some kinds have a lot of moisture in them & will not come to right consistency after cooling down. So the burfi will not set. I am afraid cooking for longer may ruin the whole thing. Glad it still worked well.

Hi Seema,
Thank you so much! I used coconut jaggery. It is different from both what you have mentioned. But I have made the recipe many times with regular jaggery & works very well. Sometimes Karpatti doesn’t give that dry cut burfi as it has more moisture. Hope you enjoy the burfi!

Hi Lakshmi,
I have made peanut chikki so many times. Most times it was a failure and only a few times it came out good. That’s why I haven’t posted the recipe yet on the blog. Finally I understood it doesn’t work with some kinds of jaggery. Even with muduru paakam sometimes chikki turns sticky and stringy after it cools down or it doesn’t come out of the plate. I feel the jaggery that’s sold in Singapore is not suitable. Becoz in India I get it correctly. Hope this helps

Hi Laxmi,
I am not sure But i guess it works. If the burfi doesn’t set then add the mixture back and cook for a while.

Welcome Shamla
So glad to know you like the recipes.
thanks for the feedback

welcome olivia

Thank you

Hello Indu,
Thanks for the visit. There is no telugu name for coconut palm sugar but is similar to the thati bellam, but the coconut palm sugar is made from coconut trees and thati bellam is from thadi chetulu (palm trees) both are high in nutrition. As of now coconut palm sugar is not available in the open markets in India. But you can order online. Regarding these almond burfi, you can make them with thati bellam and jaggery too. Thati bellam is available in eluchuri pharmacy, it is also available in many ayurvedic store. Hope this helps
🙂