Pista Burfi
(Pistachio Burfi)
Pistachio Burfi is considered to be a good sweet in India. It is prepared or purchased on special occasions. It is a treat when entertaining special guests. Pistachio is known as pista in Hindi.
Pista burfi is prepared with pistachio powder or pistachio paste and sugar. These burfi’s are often decorated with edible silver leaf. Pista burfi paste is also used for making kaju pista rolls. These rolls are pleasure to eat as they are made with the combination of the cashew and pistachio.
Many people think that it is very difficult to make pista burfi, but contrary to what people think it is very easy to make. It may not come right for the first time but once you know it is very easy to make this delicious sweet.
Pista burfi is prepared with pistachio powder or pistachio paste and sugar. These burfi’s are often decorated with edible silver leaf. Pista burfi paste is also used for making kaju pista rolls. These rolls are pleasure to eat as they are made with the combination of the cashew and pistachio.
Many people think that it is very difficult to make pista burfi, but contrary to what people think it is very easy to make. It may not come right for the first time but once you know it is very easy to make this delicious sweet.
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Ingredients:
1 Cup unsalted pistachio ½ Cup of sugar or per taste 1 Tablespoon unsalted butter or ghee 5 Tablespoons of water Also needed: 12”Plate 12’ to 14” sheet of aluminum foil or plastic food wrap Knife or pizza cutting wheel Cooking measurement conversion Measurement converter |
Pistachio (Pista)
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Directions:
1. Soak the pistachio nuts in boiling hot water for 15 minutes. Remove the outer
skin of the pistachio Nuts then wash them.
2. Place the nuts in a blender and grind them. Add some water little at a time to
lubricate the nuts for grinding. Transfer the nuts in a bowl and keep it aside.
1. Soak the pistachio nuts in boiling hot water for 15 minutes. Remove the outer
skin of the pistachio Nuts then wash them.
2. Place the nuts in a blender and grind them. Add some water little at a time to
lubricate the nuts for grinding. Transfer the nuts in a bowl and keep it aside.
Add pistachio in boiling water
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Blanched pistachio
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3. In a nonstick frying pan and add sugar and 5 tablespoons of water and boil
over medium heat, stirring frequently for 8 to 10 minutes or until syrup
become thick of one thread consistency, means when you touch it with your
fingers it should form a single thread. (Syrup should reach up to 160
degree temperature).
over medium heat, stirring frequently for 8 to 10 minutes or until syrup
become thick of one thread consistency, means when you touch it with your
fingers it should form a single thread. (Syrup should reach up to 160
degree temperature).
Pistachio paste
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In the pan add sugar and water
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4. To test the consistency of the syrup take a spoon and drop a drop of sugar
syrup, on a plate, it should flow a little and get set and not move, when the
plate is tilted.
5. Now add pistachio paste to the boiling syrup and mix and let it cook while
keep stirring and scraping down the sides of the pan constantly so that lumps
do not form and paste does not stick to the sides and the bottom of the pan and
and burn, keep the heat on low.
syrup, on a plate, it should flow a little and get set and not move, when the
plate is tilted.
5. Now add pistachio paste to the boiling syrup and mix and let it cook while
keep stirring and scraping down the sides of the pan constantly so that lumps
do not form and paste does not stick to the sides and the bottom of the pan and
and burn, keep the heat on low.
Syrup is ready
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Add pistachio paste in the syrup
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6. Add butter or ghee, it helps to stir and prevent sticking.
Mix the pistachio in the syrup
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Add butter and mix
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7 Once pistachio paste forms a soft lump and you start seeing the oil and the side
of the pan start getting clean turn the heat off and remove the pan from the
stove.
8. Once the pistachio paste becomes Luke warm, transfer it onto rolling board.
of the pan start getting clean turn the heat off and remove the pan from the
stove.
8. Once the pistachio paste becomes Luke warm, transfer it onto rolling board.
Pistachio paste forms a soft lump
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Transfer the pistachio paste onto the rolling board
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9. Once the pistachio paste cool down, grease your hand and pick the paste in
your palms and roil in between your palms and make a dough (like roti
dough) and place it back on rolling board. Roll the dough on the rolling board
to make it soft and smooth and that will also grease the rolling board.
10. Now take a wax paper or plastic food wrap and place over the dough and with
the rolling pin roll it into a ¼” thick big circle, there should not be any cracks
on the circle, it should be even and smooth.
your palms and roil in between your palms and make a dough (like roti
dough) and place it back on rolling board. Roll the dough on the rolling board
to make it soft and smooth and that will also grease the rolling board.
10. Now take a wax paper or plastic food wrap and place over the dough and with
the rolling pin roll it into a ¼” thick big circle, there should not be any cracks
on the circle, it should be even and smooth.
Pistachio paste dough
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Place the plastic food wrap over the dough
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11. Lift the plastic sheet or the wax paper, now you have rolled the paste evenly.
12. Take a knife or pizza cutter wheel, grease it a little and make the cuts in the
spread, either diamond shape or square shapes. For diamond shape first cut
one side straight lines and flips the plate around about 45 degrees and start
cutting diagonally. For square shape cut straight lines both sides. Leave the
spread on the counter for 10 to 15 minutes.
13. Once pistachio spread settle down, take a knife and slide under the spread
and pick the burfi pieces and store them in layers between sheets of wax
paper in an air tight container.
12. Take a knife or pizza cutter wheel, grease it a little and make the cuts in the
spread, either diamond shape or square shapes. For diamond shape first cut
one side straight lines and flips the plate around about 45 degrees and start
cutting diagonally. For square shape cut straight lines both sides. Leave the
spread on the counter for 10 to 15 minutes.
13. Once pistachio spread settle down, take a knife and slide under the spread
and pick the burfi pieces and store them in layers between sheets of wax
paper in an air tight container.
Roll the dough
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Cut the spread into burfi shape
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Pista Burfi
Tips:
1. The success of pistachio burfi depends on the dough, it should be as soft and smooth as chapatti dough. If the dough is hard the burfi will become too hard if the dough is too soft it will be hard to lift burfi they will stick on the rolling board.
2. If the pistachio paste is too dry and your are not able to spread the paste nice and smooth then place the paste back in the frying pan, add 1 or 2 spoons of hot water, mix and cook on low heat, making sure it comes to right consistency.
3. Pistachio burfi does not look as green as the store bought burfi.
4. If you wish you can add khoya or ricotta cheese to make burfi.
1. The success of pistachio burfi depends on the dough, it should be as soft and smooth as chapatti dough. If the dough is hard the burfi will become too hard if the dough is too soft it will be hard to lift burfi they will stick on the rolling board.
2. If the pistachio paste is too dry and your are not able to spread the paste nice and smooth then place the paste back in the frying pan, add 1 or 2 spoons of hot water, mix and cook on low heat, making sure it comes to right consistency.
3. Pistachio burfi does not look as green as the store bought burfi.
4. If you wish you can add khoya or ricotta cheese to make burfi.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Almond burfi Carrot burfi (Gajar ki burfi)
Cashew burfi (Kaju katli) Seasame seed burfi (Til ki burfi)
Coconut burfi Pumpkin burfi (Kaddu ki burfi)
Almond burfi Carrot burfi (Gajar ki burfi)
Cashew burfi (Kaju katli) Seasame seed burfi (Til ki burfi)
Coconut burfi Pumpkin burfi (Kaddu ki burfi)
