Pistachio Burfi

Recipe by Indian Mart

4 Serves
1 hr
V
Veg
Easy
Not Spicy

Methods

1
Grease a flat tray with a very thin layer of ghee or butter.
2
Blanch pistachio, chop 10-12 and keep a few of these aside for garnish.
3
Grind the remainder to a paste, adding a little water only if necessary.
4
Add the ground pistachio to a wok pr karahi and mix well.
5
Turn the heat on and cook stirring all the time, until the whole mass begins to come off the wok.
6
Turn it out onto the greased tray and spread evenly. Sprinkle the saved pistachios on top and press gently. Allow to cool completely.
7
Cut into diamond shapes and squares. To do this, make horizontal cuts, about 1 inch or 2.54 cm. apart, through the whole lot. Now make diagonal cuts across the horizontal cuts. This will give you diamond shapes.
8
Now gently lift each burfi out with the help of a spatula or knife and keep in an airtight box, separating each layer of burfies with waxed paper or foil. Otherwise they may stick together.

Ingredients

50 - 70 g
400 g
a few strands, soaked in tsp of warm water
like swiss roll tray
400g

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