5 October, 2017

PISTACHIO/PISTA BURFI

Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh Tags:

Deepavali/Diwali is round the corner, so thought of sharing a sweet dish recipe….ie…Pistachio/Pista burfi. It is very simple to make and very delicious to relish. I have used very less amount of ghee, you can use according to your preference. I insist make it for this diwali/deepavali and enjoy relishing it with the family. You can check some other sweets recipes here → amrutha phala/akki haalbai , soya bean flour banana halwa , Pullangai unde , avalakki haalbai , avalakki unde , whole wheat flour walnut laddu , wheat semiya choco bath , rava choco-bath , Chickpea flour-almond-walnut laddu , anarasa/apoopa , mathura Peda , apple-almond halwa , Almond laddu , Kesar-Pista Kobbari mithai , Kesaribath , Pineapple halwa , Kashi halwa/dumrot , mysore pak

 

You may also like to check → Kharjura holige , Kadlebeeja holige , Godhi hittina bele holige , Pineapple holige , Kayi holige , sajjige holige

 

Ingredients :

  • Pistachio/ Pista – 1 cup
  • Milk – 3/4 cup
  • Sugar – 1/2 cup (adjust)
  • Ghee – 1 Tbsp + 1 tsp
  • Pistachios – few (to garnish on the burfi)

 

PROCEDURE :

  • Soak Pista in warm water for some time and remove the skin
  • Grind it into a fine paste along with milk
  • Heat 1 tbsp ghee in a pan, add in ground Pista paste and stir continuously till it becomes thick
  • Add in sugar and continue stirring till sugar melts and it becomes like a mass and leaves the edges of the pan on medium heat
  • Meanwhile grease a plate with 1 tsp ghee
  • Pour the cooked Pista mixture in the greased plate, allow it to cool a bit and then cut it into desired shape
  • Garnish with Pistas