Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Walnut Burfi (Akhrot Laddu)

Vijay got a good grade in this semester. He is studying for his master’s degree in software engineering, part time at Carnegie Mellon University. And the walnut burfi is for celebration. The combination of walnuts and milk-sugar is a classic. The resulting walnut burfi or laddu is a rare indulgence for us.

Milk, Sugar and Toasted Walnuts

Recipe:
(makes about 6 medium sized laddus)

2 cups of walnuts (Akhrots)
2 cups of whole milk
3/4 cup of sugar

Lightly roast walnuts in an iron skillet and let them cool down. Keep one fistful of nuts aside and grind the remaining walnuts into powder.

Boil milk and sugar until they come together into very thick mass almost like the final stages of pala kova. It takes about 30 minutes. At this stage, stir in powdered walnuts. Mix thoroughly and keep stirring until, the walnut-kova mixture leaves the sides of the pan and comes together into one big lump. Takes about 10 to 15 minutes. Sprinkle the whole walnuts and mix once and remove the mixture into a pan. Allow it to cool and make small laddus with it or press the whole mixture evenly and tightly in a greased pan to cut squares.

Walnut Burfi (Akhrot Laddu)
Walnut burfi (Akhrot laddu) - Old fashioned

Posted by Indira©Copyrighted in Mitai, Walnuts, Sugar, Milk, Indian Sweets 101 (Monday December 26, 2005 at 1:07 am- permalink)

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12 comments for Walnut Burfi (Akhrot Laddu) »

  1. That sure is a wonderful sweet to celebrate good grades at school..:)Way to go,Vijay!
    Laddo chudadaaniki chaala baagundi,Indira

    Comment by Sailaja — December 26, 2005 @ 1:29 pm

  2. Thanks, Sailaja! Vijay was working hard for the last 4 months, some time to R&R, again the same grind.
    jeedipappu laaga, idi kuda chaala ruchiga unnadi, Sailaja.

    Comment by Indira — December 27, 2005 @ 8:10 am

  3. Congratulations Vijay and great post again, Indira. Now I know how to make another sweet when I forget the milk on the stove!

    BTW, my husband is from CMU, too :)

    Indira says…
    Thanks Fethiye. Most of the Indian sweets, particularly the ones in sweet stores are made with milk-sugar base(kova), then they will add some sort of powdered nuts like cashews, walnuts etc., Taste really great. Because we powder the nuts, the nut butter removes the need to add any extra butter or ghee.
    Your husband too:), that’s great! It’s one of the best universities in US, top five, something like that. But you have to work hard too. Congrats Fethiye, you got a good one. :)

    Comment by fethiye — December 27, 2005 @ 6:24 pm

  4. Those look great. I wish someone would have made those for me while I was at Carnegie Mellon :) I hope Vijay is keeping warm in Pittsburgh by having tea with it!

    Comment by Kelli — December 31, 2005 @ 4:48 pm

  5. An alternative name for this recipe: Walnut fudge!

    Comment by Shahryar — May 14, 2006 @ 1:55 am

  6. Hi Indira,

    I tried this sweet today and it is so yummy. Thanks for sharing this recipe.

    Not a day goes by without seeing your blog. You are doing a great work. Your blog is not just about recipes , I somehow think , it is making a positive difference in one’s life. :)

    Thanks again…
    Soumya

    Indira replies:
    Hi Soumya, I am happy to hear that you tried and liked this recipe.
    Your affection towards Mahanandi is much appreciated. Thanks very much!

    Comment by Soumya — March 11, 2007 @ 4:59 pm

  7. Indira, I have tried this the other day. Walnut laddus came out very nice. My kids are enjoying and are happy that Mom is making new dishes for them. Thank you for these simple yet great recipes.

    I have a doubt…my laddus came out very smooth, luckily I could make rounds and they became firm once cold. Looks like I ground the nuts too much. Next time I will try to keep it coarse. Thanks a lot!!

    Comment by Niru — April 5, 2007 @ 12:51 pm

  8. #

    Indira, I have tried this the other day. Walnut laddus came out very nice. My kids are enjoying and are happy that Mom is making new dishes for them. Thank you for these simple yet great recipes.

    Comment by irfan — October 28, 2007 @ 5:28 am

  9. Tried it, came out quite well. I used 2/3 cup sugar instead of 3/4 cup. Can we use lesser sugar even ? Was sweeter than I generally prefer.

    Will the consistency be different with lesser sugar? As it is, it came quite soft. Not firm enough for a burfi.

    BTW incase anyone is interested I computed the total calories to be about 1800. So if you make 6 laddus as suggested by Indira that comes to about 300 calories a laddu.

    Comment by Sandhya — August 15, 2009 @ 12:49 am

  10. Indira, tried your Walnut Barfi recipe after being bookmarked for long. It was thoroughly enjoyed and appreciated by all. Thank You!!!

    Comment by Pallavi — April 5, 2011 @ 1:05 am

  11. Indira, can I use juggery instead of white sugar&

    Comment by sveta — February 2, 2013 @ 2:17 am

  12. Hi Indira,

    Tried the walnut burfi/ladoo, turned out very nice. The picture of the ladoo posted looks dark brown colour, but mine was pale brown. Can you suggest how I can get the dark brown colour. Should I use brown sugar.
    Thanks.

    Comment by Geeta — April 7, 2013 @ 5:48 am

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