Pista Barfi

About Pista Barfi

No special occasion is complete without something sweet. Pista Barfi is a popular sweet recipe that can be prepared on festivals, occasions and even on usual days. No need to go all the way to the market, when you can prepare this yummy barfi at home. For this recipe you need- pistachios, sugar, cardamom powder and ghee. These homemade delicacies are quite easy-to-make and are garnished with silver vark, if available. This sweet dish has a nutty flavor, along with a beautiful pastel green color, making it a tempting affair for those having a sweet tooth. They have a good shelf life and can be stored in an airtight container for days. Your kids will love these tasty burfis and won’t stop asking for more. Serve it at kitty parties, game nights and potlucks and earn compliments for your amazing culinary skills. Pista barfi has a mild nutty flavour and attractive colour, both of which make it very tempting. This barfi is mildly flavoured with cardamom, and tastes good as such, but if you wish for a more elaborate presentation, you could choose to sandwich two varieties of barfi, garnish with roasted nuts and saffron, or come up with your own splendid ideas. So, what are you waiting for? Put on your apron and start making this scrumptious burfis. Enjoy it with your loved one.

Ingredients

• Pistachio powder 2 cups
• ghee 1½ tablespoons + for greasing
• Sugar ¾ cup
• Water
• Milk ½ tablespoon
• Liquid glucose 2 tablespoons
• Silver varq for garnishing

How to Make Pista Barfi (Stepwise Photos)

1. Heat a non stick pan and add ¾ cup sugar in it.
   
2. Next add ¼ cup water and keep stirring till the sugar dissolves.
   
3. Once the sugar dissolves, add ½ tablespoon milk
   
4. Stir it well and discard the scum that rises to the surface.
   
5. Cook till the syrup thickens slightly.
   
6. Add liquid glucose and mix till well combined.
   
7.  Add ghee and mix well.
   
8. Add pistachio powder, mix well till the mixture comes together to form a lump.
   
9. Transfer the mixture into a bowl and let it cool slightly. Apply ghee on your palms and knead the mixture slightly.
   
10. Spread this mixture on the barfi tray and spread evenly.
    
11. Apply some ghee on a rolling pin and roll on the surface to make it even.
    
12. Garnish with silver varq and let it set at room temperature.
    
13. Cut into diamonds, or your desired shape.
    
14. Arrange them on a serving platter and serve.
    

Method

1. Heat a non stick pan and add ¾ cup sugar in it.
2. Next add ¼ cup water and keep stirring till the sugar dissolves.
3. Once the sugar dissolves, add ½ tablespoon milk
4. Stir it well and discard the scum that rises to the surface.
5. Cook till the syrup thickens slightly.
6. Add liquid glucose and mix till well combined.
7. Add ghee and mix well.
8. Add pistachio powder, mix well till the mixture comes together to form a lump.
9. Transfer the mixture into a bowl and let it cool slightly. Apply ghee on your palms and knead the mixture slightly.
10. Spread this mixture on the barfi tray and spread evenly.
11. Apply some ghee on a rolling pin and roll on the surface to make it even.
12. Garnish with silver varq and let it set at room temperature.
13. Cut into diamonds, or your desired shape
14. Arrange them on a serving platter and serve.

Additional Tips and Tricks

1. Serving Suggestion : Garnish with silver varq and leave at room temperature till it sets. Cut into diamonds and serve..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps