Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Cashew Besan Burfi (Chick pea and cashew nut Fudge)

It’s the Diwali season and I am sure you can smell it in the air. We certainly can here at SpicyTasty as we bring you delicious Diwali recipes all week.

As I mentioned earlier, my mother-in-law is here visiting us. While we were talking about mine and my husband’s childhood Diwali days, Karthik fondly remembered a ‘green cake’ his mom used to make for him. My MIL jumped at that and started to make it for him after so many years!

The ‘green cake’ is in fact Cashew Besan Burfi with green coloring but we used orange (kesari) color instead this time. It is rich and soft (yet crispy) in taste similar to Mysore Pak but with the cashew flavor taking over.

We hope you enjoy making it for your family as my MIL enjoyed making it for us.


  • Besan ( Chick peas flour) : 1 cup
  • Cashews : 1/2 cup (unsalted cashews)
  • Food color : a pinch (orange or green)
  • Sugar : 2 cups
  • Water : required to make sugar syrup
  • cardamom : 1/4 tsp
  • Ghee : 2 1/2 cups
  • Vegetable oil : 1 cup

Method Of Preparation : 

  1. Grind the cashews into smooth paste.
  2. Roast the besan flour with 2 tbsp of ghee just for 3-4 mins. Don’t over roast it.
  3. Grease the butter in a wide plate and keep it aside.
  4. Heat water in a heavy bottomed  pan and add  2 cups of sugar into it. Let the mixture simmer for few minutes until the sugar dissolves completely and you see a light string consistency.
  5. To check that string, put  a drop of sugar syrup on a plate, let it cool and place it between your thumb and forefinger, if you see a light string then you got the perfect sugar syrup.
  6. Now drop the besan flour into the sugar syrup and keep stirring in simmer flame till the mixture gets fully dissolved in sugar syrup as shown in step 1(pic)
  7. In between every step add ghee and vegetable oil alternatively when you stirring it. This will give the burfi to  form a nice and soft texture.
  8. After that add the ground cashew paste , cardamom powder and food color as shown in step 3 and just mix it all together till it get dissolves fully into it (step 4 pic)
  9. You can see the different consistency as shown in the pic step by step.
  10. Allow the mixture in medium heat  for a few more minutes by adding ghee little by little until it starts to thicken and froth a little.
  11. Once it gets thicken you can transfer this into the greased plate as mentioned in step 2 and gently flatten it.
  12. Let it cool down completely and cut into any shapes you want. If it’s sticking to the knife allow more time to cool completely.
  13. You can store it in a air tight container and use it up to couple of weeks.

Hope you enjoyed making this awesome homemade cashew besan burfi.

Don’t forget to check out our other recent Diwali recipes!


  1. Lovely combination.. looks perfect and tempting 🙂
    Indian Cuisine

  2. Delicious and awesome combination. Love that perfect tempting burfi.

  3. Rich and yummy burfi

  4. wow….awesome to taste it now…
    reminds me of childhood sweet memories ..;)
    Tasty Appetite

  5. Looks perfect!

  6. Recipe is really good , would love to try.can you tell me how many came out from this mix ?

  7. hiiiiiii…yr receipe looks tempting. However, just curious to know where did u use the balance ghee and veg oil?? I am really interested to try thisreceipe.

    • Sorry sunitha forgot to add that step. I’ve updated in the recipe now. Check it out.

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