Recipe by Indian Mart
Grease a flat tray with a very thin layer of ghee or butter.
Blanch pistachio, chop 10-12 and keep a few of these aside for garnish.
Grind the remainder to a paste, adding a little water only if necessary.
Add the ground pistachio to a wok pr karahi and mix well.
Turn the heat on and cook stirring all the time, until the whole mass begins to come off the wok.
Turn it out onto the greased tray and spread evenly. Sprinkle the saved pistachios on top and press gently. Allow to cool completely.
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.
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.
|50 - 70 g|
|a few strands, soaked in tsp of warm water|
|like swiss roll tray|