Kesar Badam Pista Barfi is a rich and delicious Indian sweet made with full-fat milk powder, almond powder, pistachio powder, and fragrant saffron. Flavoured with cardamom and layered with nutty goodness, this melt-in-the-mouth barfi is perfect for Diwali, festivals, celebrations, or gifting.
Whether you're preparing it as prasad, serving it as a festive dessert, or sharing it with family and friends, this homemade mithai is always a crowd-pleaser. The beautiful layers of saffron, almond, and pistachio make it as impressive to serve as it is delicious to eat.
If you enjoy homemade barfi recipes, you may also like my Malai Dodha Barfi, Chocolate Layered Barfi, Milk Powder Barfi, and Nutella Barfi recipes.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Kesar Badam Pista Barfi
Ingredients
- 6 cups full-fat milk powder
- ½ cup almond powder
- ½ cup pistachio powder
- 2 cups whole milk
- 2 cups sugar
- 6 tablespoons ghee divided
- 1 teaspoon cardamom powder
- 1 teaspoon saffron threads soaked in 4 tablespoons warm milk
- 2 tablespoons slivered almonds and pistachios for garnish
- Extra saffron threads for garnish
Instructions
- Mix the milk powder with 4 tablespoons of ghee in a large bowl. Set aside.
- Heat 1 tablespoon of ghee in a heavy-bottomed pan over low heat. Add the almond powder and roast for 3 to 4 minutes, stirring continuously. Do not allow it to brown.
- Transfer the roasted almond powder to a plate and leave to cool.
- Repeat the same process with the pistachio powder using the remaining 1 tablespoon of ghee. Set aside to cool.
- In a separate heavy-bottomed pan, combine the milk and sugar. Cook over medium heat, stirring frequently, until the mixture thickens and resembles condensed milk.
- Stir in the cardamom powder and remove from the heat.
- In a large non-stick or heavy-bottomed pan, gently roast the milk powder mixture over low heat for 4 to 5 minutes, stirring continuously to prevent burning.
- Gradually add the prepared milk and sugar mixture to the roasted milk powder, mixing quickly until smooth and combined.
- Divide the mixture evenly among three bowls.
- Mix the roasted almond powder into one bowl, the roasted pistachio powder into the second bowl, and the saffron milk into the third bowl.
- Grease a tray or plate with a little ghee. Spread one mixture evenly into the tray, followed by the second layer and then the third layer.
- Smooth the top with a spatula and gently press down to create even layers.
- Leave to cool completely and set.
- Cut into squares or diamonds and garnish with slivered almonds, pistachios, and saffron threads before serving.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
This barfi feels like such a special occasion sweet, the saffron and nuts together give it that proper festive richness I always look for.
Citrus Spice and Travels says
I am drooling over the flavours in this barfi. It sounds delectable.
Linda says
These are too cute!! I never made them but I guess now I'll have to try for my next party, they look great and super tasty.
Deanna Samaan says
This looks so nice!! Wow!! YUM!!!
Amy|The Cook Report says
These are so colourful and pretty, almost too good to eat!
Unknown says
I love the colours, it looks absolutely delicious what a great treat!
kitchen queen says
awesome colourful and lip smacking burfi.
jcookingodyssey says
Thank you Indu ji 🙂
Shobha says
Lovely tri-colour barfi.. and the clicks are awesome as ever.
jcookingodyssey says
Thank you Shobha 🙂