Festivities are incomplete without some delicious treats! Let's talk about badam pista burfi, a popular and sweet companion during festival time. The recipe of badam pista burfi gives you melt-in-your-mouth goodness at the first bite. Let's explore the Badam Pista Burfi Recipe. It's not complicated, but it sure feels like a big flex when you bring it to the table. You start with grinding those vibrant, green pistachios and creamy almonds into a fine powder—this is where the magic begins. Then you're mixing it up with some condensed milk and ghee (because, let's face it, ghee makes everything better). The result? A fudgy, dreamy mixture that comes together into a perfect, sweet slab. Once it's all set and cut into perfect squares, you've got yourself a treat that's practically a showstopper. The best part? It's got that satisfying balance of nuttiness and sweetness, plus a little sprinkle of cardamom for that extra zing. So, whether you're making this badam pista burfi for Diwali or just because you deserve a sweet snack, it's totally worth the time. Trust me, this burfi will be the star of any dessert spread. So go ahead, whip up this badam pista burfi recipe.

• 200 gms almonds
• 50 gms pistachios
• 100 gms ghee
• 200 gms sugar

• Badam Pista Burfi is the OG festive sweet that screams luxury with every bite! Wanna make this drool-worthy delight at home? Here's the ultimate badam pista burfi recipe you didn't know you needed.
• Start by soaking 200 grams of almonds in hot water for a chill 30 minutes. Once they've softened up, peel off their skins like you're unwrapping nature's candy, and grind those bad boys into a fine paste with a splash of water for a silky-smooth vibe.
• Next, grab a heavy-bottomed pan (trust me, no flimsy pans here) and heat 200 grams of sugar with 1/4 cup of water on medium flame.
• Stir it like you mean it until the sugar melts into a glossy, thick syrup. This is your sugar game going strong.
• Now, invite that almond paste to the sugar syrup party and mix like it's a DJ spinning tracks—smooth and steady.
• Keep the flame low and stir continuously to dodge those pesky lumps.
• In another pan, melt 100 grams of ghee until it's shimmering and golden, then pour this liquid gold into your almond-sugar mix.
• Stir, cook, and watch as the mixture thickens up and starts leaving the sides of the pan—it's the sign that your burfi base is ready to slay.
• Meanwhile, give 50 grams of pistachios a glam makeover by finely chopping them and setting them aside for their big moment.
• Grease a tray or plate with a slick of ghee (non-stick is life!) and spread the almond mixture evenly, smooting it out like a pro.
• Sprinkle those chopped pistachios on top, gently pressing them down so they stick like besties.
• Let your creation cool and set for 2-3 hours (the hardest part, I know). Once it's firm and fabulous, slice your badam pista burfi, serve it up, and let the compliments roll in.