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Pista Burfi (Pistachio Fudge)

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Quick and easy Pista Burfi- Pistachio Fudge
                                             pista ki barfi      

prep time-10 min
cooking time-15 min
serve- 10

INGREDIENTS-
  • 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*

pista ki barfi recipe

PROCEDURE-
  1. 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.
  2. 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.
  3. 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.
  4. When done switch off the flame and add the ground pistachio powder mixture and mix thoroughly.
  5. Let it cool down for approx 5-8 minutes. Knead the firm dough (mixture)with your palm to make it smooth .
  6. 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.
  7. Dice into small cubes.
  8. Enjoy!
TIPS-
  1. If the dough is too soft to handle, you may add a few tsp of milk powder.
  2. If the dough become too hard then add a few tsp of fresh milk, and mix and mash well.
  3. You may substitute silver foil with grated coconut or crushed almonds and press them in with a rolling pin.
  4. 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.
  5. 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.
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2.82 from 11 votes

Pista Burfi (Pistachio Fudge)

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 10 people

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Comments

  1. Parul says

    Can I use unsalted roasted pistachio for the barfi or the pistachio need to be raw?

    Reply

  2. Abi says

    These look delicious! I have loved pista burfis ever since my best friend introduced me to them at a Diwali celebration when I was about 8. however I haven't been able to find a good recipe for them until now- thankyou :)!

    Reply

  3. Rimli says

    I made the same but some how my final product was bit grainy. I'll try again with your recipe. Thanks for sharing.

    Reply

  7. Hooney Macarooney says

    I normally don't like Indian sweets but always make an exception for pista and badaam burfis. Yours looks too good to be true. Quite lovely

    Reply

  20. Nisha says

    fantastic! i haven't eaten pista barfi in ages! i love the variety on your blog, Anjana 🙂

    hmm, I think mava/khoya is available in some Indian stores in North America, not sure about Central & South.

    Reply

  22. radha says

    This is so professionally done ( in Mayeka style)! Looks absolutely delicious. I will only appreciate it since I know I never will attempt this on my own.

    Reply

  24. Sayantani says

    love all your recipes and look at these…so well made and just feel like grabbing one from the picture.

    Reply

    • Just a question says

      Hi can the barfi be made a day ahead? And what is 1.5 sugar thread consistency?

      Reply

      • anjanaskc says

        Yes you can make ahead and store at room temperature for a week

        Reply

  37. Maayeka says

    @Hi Abigail-you can buy silver foil from any indian flour mill,grocery store or some times even from a Indian sweet shop too:)

    Reply

  38. Maayeka says

    @Hi Sonu
    you can add approx 3 tbsp of lightly roasted and grated mawa in it.method will be the same.

    Reply

  42. Anonymous says

    Pista barfi looks yummy & so beautiful …
    where I can get Silver foil (Varak) in UAE ?

    Reply

  43. sonu says

    The burfi looks awesomely yummy …loved the beautiful original colour it got …
    i do have some mava at home …if possible can u pls tell me wht measurements of mava i need to take if not using milk powder and will the method still remains the same ?

    Reply

  44. Sadaf Afshan says

    Thanks for the Eid wishes Anjana ji. The sweets look yummy. I have eaten them several times but never knew they can be made at home so easily.

    Reply

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