Friday 20 September 2013

Diwali recipe - Simple Burfi sweets

In 2017 Diwali will be celebrated on the 19th October.

I've done plenty of Diwali crafting with the children, but until now we had never yet attempted to make any kind of Diwali treat to eat. Many of the recipes that I found online used unfamiliar ingredients, and I wasn't entirely sure what I would end up with.

But in the library the other week I found a great book - Festivals of the World - India - and in it was a really easy recipe for Burfi - a simple Indian treat. It's a basic recipe which can be changed around and adapted by using different types of nuts and flours. Because it's so simple it's really easy for children to help with.


500g raw cashew nuts
240ml sweetened condensed milk
1 teaspoon flour


Put the cashew nuts into a frying pan and cook them over a low heat until they are a golden brown.

Grind the roasted cashews using a blender, or simply crush them with a rolling pin.

Mix together half the ground cashew nuts, the condensed milk and the flour in a saucepan. Cook for a few minutes until it is almost solid.

Grease a baking tray and press in the cashew mixture. Pour the remaining ground cashew nuts over the top and press them down, then cool in the fridge before cutting into squares.

Burfi sweets for Diwali

If you are looking for things to do with young children to help them learn about and celebrate Diwali, you might enjoy some of my other Diwali craft and activity posts.

Small Hama bead Rangoli
Diwali salt dough divas
Diwali dyed rice Rangoli
Simple Diwali cards
Large Hama bead Rangoli
Diwali craft and activity round-up

I've also collected together lots of fun Diwali crafts and activities on my Diwali Pinterest board:

Follow Jennifer Jain's board Diwali Crafts and Activities on Pinterest.


  1. What a lovely recipe Jen.

    I've never made burfi before although my Mum has many times.

    I'm definitely going to try this as I've got loads of cashews to use up.

    I wonder if it works with almonds too ?

    s xx

    1. Thank you! The book suggested that you could substitute for all types of nut and flour, so yes, I think that it's a very adaptable recipe.


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