If you've been following my recipes, you know I love giving classic Indian sweets a simple, modern twist. Makhana Burfi is a perfect example! Soft, cardamom-and-rose infused, and effortlessly luxurious, this easy Indian dessert blends the nutty richness of kaju katli with the tropical sweetness of coconut burfi.
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The roasted makhana gives this burfi a light, airy texture, while the cashews add a rich, buttery smoothness, and the coconut lends a subtle chew and tropical sweetness. Each square is beautifully infused with rose essence and cardamom, filling your kitchen with a warm, floral aroma that feels nostalgic. It's a perfectly balanced treat; light yet indulgent, simple yet elegant.
I first learned this recipe from my mom in 2022, when she and Baba were visiting me here in the US. We made it together a few times during their stay, and everyone absolutely loved it. Somehow, I never got around to posting it… until now!
Every time I make it, I'm reminded of that cozy kitchen moment - my mom roasting makhana patiently on low heat while we teased her about how "one more batch won't hurt." Those little memories are what make recipes like this so special.
Unlike most burfis that rely solely on nuts or khoya, this one uses makhana (fox nuts) - a trending superfood that's light, nutrient-dense, and adds a beautiful texture. Funny enough, I didn't grow up eating makhana at all! It's only in the last four to five years, as makhana has become more popular, that I started experimenting with it in both savory snacks like Makhana Chivda and desserts. Now I can't get enough!
Ingredient Notes
- Makhana: Adds a light, airy texture and subtle crunch. Look for plain or roasted makhana at Indian grocery stores or online (Amazon and Patel Brothers are great options).
- Cashews: Use raw, unsalted cashews; they bring a creamy, melt-in-the-mouth richness to the burfi.
- Coconut: Use unsweetened desiccated coconut for a soft, chewy texture and mild tropical flavor.
- Milk: Helps bind the mixture together and gives the burfi its smooth, luscious finish. Full-fat milk will add a creamy consistency, and I highly recommend it for Indian desserts.
- Sugar: Sweetens and balances flavors while adding a slight sheen to the final texture; the amount can be easily adjusted to your preference.
How to Make Makhana Burfi
Enjoy right away, or let the burfi chill overnight in the fridge to firm up even more. Makhana Burfi keeps well at room temperature for 2 to 3 days and can be refrigerated for up to a month; perfect for make-ahead treats!
Makhana Burfi is the kind of dessert that fits every occasion or no occasion at all. It's quick, elegant, and has that homemade charm you can't get from store-bought sweets. Whether you're introducing makhana to your family for the first time or are already a fan of its light, nutty flavor, this recipe is bound to win you over.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Makhana Cashew Burfi - A Fusion of Kaju Katli & Coconut Burfi
Equipment
Recipe Video
Ingredients
- 3 cups makhana fox nuts
- ¾ cup cashews
- ½ cup desiccated coconut
- 1 cup whole milk
- ¾ cup sugar
- ½ teaspoon ground cardamom
- 1 teaspoon rose extract or rose water
- 1 teaspoon ghee
Garnish
- 1 tablespoon dried rose petals
- 1 tablespoon desiccated coconut
Instructions
- Line a 8x8-inch tray with parchment paper.
- Roast makhana in a pan on low heat for 4-5 minutes until crisp. Remove and cool. Lightly roast cashews for 2-3 minutes. Turn the heat off and add coconut and roast for 1-2 minutes stirring frequently. Note: he remnant heat is just enough for the coconut to toast lightly. Let everything cool completely.
- Grind makhana into a fine powder. Sift and regrind any coarse bits.
- Grind cashews to a fine powder. Not: Pulse gently to avoid releasing oil.
- Pulse the coconut a few times to make it finer.
- In a nonstick pan or kadhai, combine milk and sugar. Cook over medium-high heat, stirring often until the sugar fully dissolves and the mixture comes to a rolling boil. Then reduce the heat to low.
- Add all three powders: makhana, cashew, and coconut and mix well. Add ghee and stir until the mixture thickens and starts to leave the sides of the pan.
- Take a small piece and roll it into a ball. If the dough doesn't stick to your fingers, it's ready.
- Turn off the heat. Mix in cardamom and rose extract.
- Sprinkle dried rose petals and coconut on the parchment-lined tray.
- Spread the mixture evenly on top and press gently. Refrigerate for 30 minutes, then cut into squares. Makes around 24 burfi pieces.
- Keep the burfi refrigerated overnight as it will continue to firm up. You can keep it at room temp for a couple of days or refrigerated for 3 to 4 weeks.
Rucha says
Hi Archana, this recipe sounds great - I'm keen to try it. The recipe card says to melt the sugar into the milk and then lower the heat before adding the makhana etc. However earlier on this page, it says to bring the milk and sugar to a rolling boil before adding the makhana etc. Just wondering which one we should follow? Thanks!
Archana Mundhe says
Hi Rucha, yes you have to bring it to a rolling boil. I will also update the instructions so they are clear.
Malathi k says
First time I know that recipe wow super I will try this coming festival diwali
Archana Mundhe says
Its become a favorite in our home! So good.
Avneet says
Hi Archana,
Could I use jaggery powder instead of sugar. Please let me know.
Thank you so much and Happy Diwali to you and your family!
Archana Mundhe says
Hi Avneet, yes you can use jaggery powder instead of sugar. Since this is a soft burfi, it will work well.
Aparna says
Hi Archana,
Can I skip the coconut in this recipe?
Thanks!
Aparna
Archana Mundhe says
Yes absolutely!