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