By Aditi Saraswat
August 26, 2026
This Raksha Bandhan, swap your usual milk-based mithai with this nutty walnut burfi that skips the use of refined sugar and is sweetened with jaggery. Roasting the walnuts brings out their natural fragrance, whereas jaggery gives the burfi a deeper, more caramel-like sweetness in every bite.
1 cup walnuts ½ cup jaggery, grated ¼ cup milk 1 tbsp ghee ¼ tsp cardamom powder 1 tbsp milk powder, optional Chopped nuts, for garnish Ghee, for greasing
In a pan, dry-roast walnuts on low flame until they turn aromatic. Let them cool down thoroughly, then grind coarsely.
In a heavily bottomed pan, heat jaggery and milk over low flame. Stir until the jaggery melts thoroughly in the milk.
Add the ground walnuts, ghee and cardamom to the melted jaggery. Cook over low flame until the mixture thickens and leaves the sides of the pan.
Grease a small tray with ghee and transfer the prepared hot mixture to it. Spread it evenly and sprinkle chopped nuts over the top for garnish.
Let the burfi cool down so that it turns firm. Then, cut it into neat squares and store in an airtight jar.