To begin making Akhrot Burfi Recipe, in a pan add walnuts and slightly toast over a medium flame until the walnut skin starts getting off.

Peel and discard the akhrot/walnuts skin and grind the walnuts to a coarse powder using a blender. Grease the plate with ghee or butter and keep it aside.

Place a pan on medium heat. Add condensed milk and powdered akhrot/walnuts to it. Cook the mixture over medium heat until the condensed milk and walnuts mixture becomes thick.

Keep stirring in between to avoid the condensed milk getting burned and sticking to the bottom of a pan.

At this stage, add cardamom powder and mix well. Turn off the heat and transfer the walnut mixture to a greased plate.

Spread the mixture evenly and garnish it with chopped pistachios. Allow it to cool for 8-10 minutes.

Cut the Akhrot Burfi into squares and garnish it with chopped pistachios, almonds (optional) etc. Serve immediately or store the Akhrot Burfi in the refrigerator and they stay for up to a week.

Serve this delicious Akhrot Burfi (Walnut Burfi) recipe as a dessert after your simple Indian meal of Palak Dal, Sev Tamatar Ki Sabzi, Satvik Carrot Sprout Salad and Phulka for your weekday dinner. You can also pack them as gift and give them on Diwali or other special occasions.