prep time-10 min
cooking time-15 min
- Pistachios/pista – 1.5 cups
- Sugar – 3/4 cup
- Water – 3/4 cup
- Ghee-1 tsp
- Full fat Milk powder – 3 tbsp*
- Cardamom powder – 1/2 tsp
- Silver foil (Varak) – 3*
- Take 1 tsp of ghee in a heavy bottom pan add pista and roast for 1 minute on low flame.take out in a bowl and let it cool down completely.
- Grind(pulse) pistachios in a mixer, to make a powder(but don’t overdo it otherwise oil will ooz out from the nuts)). Take the powder in a bowl and add cardamom powder and milk powder into it, and mix well.
- Take sugar and water in a pan and cook on medium heat to form a sugar syrup of 1.5 thread consistency. (When the sugar syrup is done you will see bubbles all over the syrup).keep stirring.
- When done switch off the flame and add the ground pistachio powder mixture and mix thoroughly.
- Let it cool down for approx 5-8 minutes. Knead the firm dough (mixture)with your palm to make it smooth .
- Grease a rolling pin and roll the ball of dough on your working platform or any other smooth surface.
Stick the silver foil delicately over the flattened dough.
- Dice into small cubes.
- If the dough is too soft to handle, you may add a few tsp of milk powder.
- If the dough become too hard then add a few tsp of fresh milk, and mix and mash well.
- You may substitute silver foil with grated coconut or crushed almonds and press them in with a rolling pin.
- In India, If milk powder is not readily available at your home (since the odds are that you use fresh milk only!), you can substitute it with Mawa/Khoya – which is dried solidified milk, which looks like lumps of cottage cheese but tastes way better! 🙂 It’s easily available in the Indian Sub-Continent, so if you’re in the Americas, you may be out of luck.
- The bright and dark colour depends on the quality of pista,so you can add 2-3 drops of green food colour in the sugar syrup(if required) before adding the ground pista mixture.