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Ruchik Randhap

Food & Memories of Mangalore

Pista Burfi / Barfi / Pistachio Fudge – Cheers To New Beginnings!!

“We prayed for this child and the Lord has granted us what we asked of Him.”  – I Samuel 1:27
My dear readers, this festive season we have a big announcement to make! God has blessed us with a beautiful baby girl on November 5th, 2012. We are currently enjoying this beautiful phase of bonding as a family and are in awe of this wonderful creation of God! We can’t thank Him enough for this lovely blessing!
As you know, in India it is customary to serve sweets to guests who drop in to congratulate the new parents. While it is Jalebi in Mangalore, in Mumbai it’s the Barfi/Burfi that makes its appearance on the arrival of a baby girl.
This particular recipe is our way of reaching out to our readers with the sweet news. Also, for this lovely festival of lights, Diwali, it is the perfect sweet to be served to your loved ones. So we hope you try this recipe and enjoy it just as much as we did

 

Happy Diwali!!!
 

Pista Burfi / Pistachio Fudge
Prep time: 5mins | Cook time: 15mins | Yield 14 medium sized squares

You Need:

  • 1-1/2 cups (200gm) shelled unsalted pistachios/pista
  • 3/4th cup (150gm) granulated sugar * see notes
  • 3/4th cup (180ml) water
  • 1 tsp ghee
  • 3 tbsp full fat milk powder
  • 1/2 tsp cardamom powder (or about 5-6 whole pods powdered)
  • silver/chandi ka varq as required (or use grated coconut/almond slivers to decorate)
  • 2-3 drops of green food colouring (optional – I did not use any)

Method:
1. Carefully sort the shelled pista – ensure that there are no bad ones or broken pieces of shell remaining.
2. Heat the ghee in a heavy bottomed pan/kadhai and add the pista, roast for 1 minute, remove and allow to cool completely. When completely cooled, transfer the pista into a dry grinding jar and pulse for a few seconds at a time – until the pista turns into a crumbly powder that resembles bread crumbs. Do not grind too much as the oils will get released turning the mixture into a paste.
3. Transfer the pista powder into a large bowl and add the powdered cardamoms and milk powder and mix well.
4. Prepare the sugar syrup by cooking the water and sugar in a heavy bottomed kadhai on a medium high flame. Stir until the solution reduces a little and begins to bubble a lot. When it has reached a 1-1/2 thread consistency, remove from the fire and add the pistachio powder and mix quickly and thoroughly, it will come together like a ball.
5. Transfer this ball onto a clean surface and allow to cool for a few minutes till you are ready to give it a quick knead and form it into a smooth ball.
6. Using a rolling pin roll this ball onto a clean surface/back of a heavy plate. Preferablly roll into the shape of a perfect square so that there is no wastage at the edges.
7. Carefully invert the silver varq onto the flattened surface and gently run a knife along the burfi to make the desired shape (square or diamond). Allow to cool completely before cutting out the shapes.
8. Store in an airtight container.

Notes:
How to achieve one and a half thread consistency – Take a drop of sugar syrup and press it lightly between your thumb and index finger. It should be sticky enough to form a proper thread and another broken one between the two fingers. This will take some practice especially since the sugar syrup will be boiling hot.
To speed up the process of making the sugar syrup you can powder the sugar after measuring it. This will help it dissolve faster into the water and come to a boil.

Recipe Source: Maayeka.blogspot.in

Reader Interactions

Comments

  1. Rinku Naveen says

    November 11, 2012 at 4:22 pm

    burfi looks awesome! And superb clicks! The colour looks too good. good you did not use any food colour. Perfect squares!Happy Diwali! I am sure this Diwali will be more fun 🙂

    Reply

  5. radha says

    November 11, 2012 at 10:55 pm

    Congratulations. I can quite understand how you feel in a different sort of way. My daughter had a baby girl too a fortnight ago. Such a joy. All happiness to you too.

    Reply

  8. Anonymous says

    November 12, 2012 at 4:14 am

    Congratulations dear,

    The greatest gift one can receive and that too in the form of a beautiful baby girl.

    Enjoy this beautiful phase once again.

    Love and good wishes,

    Oycie (Kuwait)

    Reply

  12. Anonymous says

    November 12, 2012 at 8:28 am

    Congratulations!!!! God bless ur family with loads of happiness. I am suprised even with the new born baby u managed to post a recipe. Amazing Shireen.
    Love
    Lavina sequeira

    Reply

  14. Anonymous says

    November 12, 2012 at 10:48 am

    Congratulations Shireen! May all of you, especially your baby girl, be bless abundantly! Thank you for the excellent recipes you share with all of us.

    Reply

  15. Anonymous says

    November 12, 2012 at 1:35 pm

    Congrats on the lil pistachio born. May her life be as sweet as the burfi u have made. These look delicious. Have to try my hand at it.

    Reply

  16. CaySera says

    November 13, 2012 at 1:46 pm

    Congratulations Shireen,

    Wonderful news.

    Congratulations to you and Roshan…….May God Bless your lil princess abundantly. Wishing you all the happiness in the world and dont forget to look after yourself .

    Love,

    Carol

    Reply

  21. Unknown says

    November 20, 2012 at 5:05 pm

    Thats great news Shireen!!! May God bless the baby and the mother with good health. May he shower his choicest blessings on your little one.

    Regards,
    Doreen

    Reply

  24. Anonymous says

    November 22, 2012 at 4:45 am

    Congratulations Shireen, Enjoy this beautiful phase of life. Girls are a treasure indeed!!
    Take care and God bless your little angels.
    Zenia

    Reply

  30. MIRIAM LOBO says

    November 24, 2015 at 1:49 am

    Hello Shireen, I made the pistachio burfi. It turned out perfect. Thank you for great directions.

    I love browsing through your blog–Ruchik Randhap. It reminds me of my mom (Beatrice Noronha)'s cooking.

    Thanks for a very authentic Mangalorean blog!!

    Miriam Lobo

    Reply

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