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Pista Burfi
Binjal Pandya

Pista Burfi or Pistachio Barfi

Pista Burfi or Pistachio Barfi; A delightful Indian sweet treat that captivates the senses with its rich nutty flavor and vibrant green color. This traditional confection is made using a blend of pistachios, milk powder, fresh crumbled paneer, milk, sugar, ghee and a hint of cardamom, which adds a fragrant warmth to the mix.
The pistachios lend a distinct flavor and texture, making this dessert stand out among other Indian sweets. Whether served during festive occasions or as a special treat, Pista Burfi is sure to impress.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 -12
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 cup Pistachios
  • 1 cup Shredded/Crumbled Paneer
  • 1 cup Milk Powder
  • 1 cup Milk
  • 2-3 Drops Green Food Color opt.
  • ¾ cup Powder Sugar
  • 1-2 tbsp Ghee
  • ¼ tsp Crushed Cardamom Powder
  • Edible Sliver/Chandi Warkh for Garnishing
  • Slivered Pistachio-Almond for Garnishing

Method
 

  1. In a blending jar, add pistachios, crumbled paneer, milk powder, and milk. Blend until you have a smooth paste.
  2. Transfer the blended mixture to a pan, add green food color, and stir. Cook on medium flame for about 5-6 minutes until it thickens slightly.
  3. Now add sugar and cardamom powder, mix well, and stir continuously until the mixture forms a soft dough.
  4. Add ghee, mix, and stir the mixture until it becomes smooth and non-sticky, resembling playdough.
  5. Take a square or round plate or baking pan, line it with parchment or butter paper, or simply brush and coat the inside with a few drops of ghee.
  6. Drop the cooked mixture onto the plate, spread, and smooth the surface using a spoon or spatula.
  7. Set the plate aside, uncovered, for about 5-6 hours to allow the burfi to set.
  8. Once set, apply edible silver varakh and cut the burfi into square or diamond-shaped pieces using a knife.
  9. Pista Burfi is ready! Garnish with slivered pistachios and store it in an airtight container in the fridge for up to a week. Enjoy!

Notes

  • Use firm paneer for the best results. If the paneer has moisture, add an extra 2-3 tablespoons of milk powder while blending the mixture.
  • You can skip the food color if you prefer a natural look.
  • You can also use half pistachios and half almonds for the paste.