Tricolour Burfi is one of those sweets that always makes people stop and stare. The moment you slice into these colorful layers, everyone knows you’ve made something extraordinary. This rich, nutty sweet combines the creamy texture of cashews with the subtle crunch of almonds. Each layer melts in your mouth with hints of cardamom and a luxurious buttery finish. While it might look fancy, the technique is quite straightforward once you get the hang of it. The key is patience and stirring each layer until it reaches the perfect consistency.
About the Recipe
This recipe creates a show-stopping dessert that tastes just as amazing as it looks. The combination of soaked nuts creates an incredibly smooth texture that’s rich but not overwhelming. What makes this burfi special is how each layer develops its own subtle flavor while maintaining the same creamy base. The natural sweetness from the nuts balances perfectly with the sugar, while cardamom adds that warm, aromatic touch. It’s the kind of sweet that makes any occasion feel more festive and memorable.
Why You’ll Love This Recipe
You’ll fall in love with how this burfi looks when you cut into those perfect layers. Each bite gives you the perfect balance of sweetness and nuttiness that’s just irresistible. The texture is what really sets this apart – it’s firm enough to hold its shape but melts beautifully on your tongue. Plus, making this burfi fills your kitchen with the most wonderful aroma of cardamom and ghee. It keeps well for days, so you can make it ahead for parties. Your family and friends will think you’re a dessert wizard when you serve these colorful squares.
Tricolour Burfi
Cooking Tips
Soak your nuts well to get that super smooth paste. When grinding, add milk gradually to avoid making it too thin. The secret to perfect layers is cooking each portion until it cleanly leaves the sides of your pan. Don’t rush this step. Grease your hands lightly when spreading each layer for easier handling. Let each layer cool slightly before adding the next one.
Serving and Storing Suggestions
This recipe makes about 20-25 pieces and takes roughly 2 hours total. Cut into diamond or square shapes for the best presentation. Store in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to two weeks. Serve at room temperature for the best texture and flavor.
Similar Recipes
- Kaju Katli
- Badam Burfi
- Coconut Burfi
- Chocolate Burfi
- Besan Burfi
Nutrient Benefits
Cashews and almonds pack this sweet with healthy fats, protein, and vitamin E. These nuts provide magnesium for heart health and help keep you satisfied longer. While this is surely a treat to enjoy in moderation, the nuts do offer some nutritional value along with all that delicious flavor. The milk adds a bit of calcium too.
Tricolour Burfi
Ingredients
- 250 gms Cashewnuts
- 150 gms Almonds
- 750 gms Sugar
- 250 to 300 gms Ghee
- 1 cup Milk
- 10 Green Cardamom (powdered)
- 1/4 tsp Saffron Powder
- 1/4 tsp Green Colour Powder
- 1/4 tsp Orange or Red Colour Powder
Instructions
- Soak cashewnuts and almonds in separate vessels for 30 minutes.
- Peel off skin from the almonds.
- Grind cashewnuts and almonds smoothly and prepare a thick paste.
- Add milk and sugar with the paste and grind it thickly.
- Keep equal portions of the mixture in 3 bowls.
- Mix the red colour powder to one portion.
- Add 1/3 rd of the ghee and green cardamom powder.
- Keep the mixture on stove and stir it well till the mixture leaves the sides of the pan.
- Pour it on a ghee coated plate and spread evenly.
- Without adding any colour powder, prepare burfi from the second bowl by adding half of the remaining ghee and green cardamom powder. This will be white in colour.
- Pour is over the red colour burfi and spread evenly.
- Add green colour, remaining ghee and green cardamom powder to the third bowl.
- Prepare this green colour burfi and pour it on top the white burfi.
- Spread it evenly.
- Garnish with chopped almonds and cashewnuts and let it cool.
- Once cooled, cut into square or diamond shaped pieces.
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Frequently Asked Questions
Can I make this burfi without food coloring?
Surely. You can make a plain three-layer version using saffron for one layer and leaving the others white. Or try natural colors like beetroot powder for pink or spinach powder for green.
Why is my burfi not setting properly?
This usually happens when the mixture isn’t cooked long enough. Each layer needs to be stirred until it pulls away from the pan sides cleanly. If it’s still soft after cooling, you can gently reheat and cook a bit more.
Can I substitute the ghee with butter or oil?
Ghee gives the best flavor and texture, but you can use butter if needed. Avoid oil as it won’t give you the same rich taste or proper setting consistency that makes burfi special.
