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