Pista Roll and Pista Burfi Recipes

Recipe type: Nuts product, no added fat
Preparation time: 30 minute

Ingredients:

• Pista (Pistachios), unsalted and chopped, 1 Tbsp
• Khoya or mawa, 1/2 cup
• Milk powder, 1 tspn
• Sugar, 2 Tbsp
• Varak (silver foil), 3-4 sheets (optional)
• Cardamom, powdered, 1/2 tspn

Preparation

1. Take khoya and sugar in a thick pan and heat over medium heat with continous stirring till it start to leave the sides, about 5 minutes. Add cardamom powder.
2. Transfer to a plate and let it cool so that it is comfortable to touch. Add milk powder and kned well to make it a dough. Divide the dough into smaller balls and roll each to form a long cylindrical (tube) of diameter 1 cm.
3. Carefully stick the silver foil all round each of the tubes. (optional)
4. Cut each roll into smaller rolls of 2cm size. Stote in an air-tight container.

Note: You can buy mawa or make at home.

Preparation time: 30 minute

Ingredients:

• Pista (Pistachios), unsalted and chopped, 1 cup
• Sugar, 1 cup
• Varak (silver foil), 3-4 sheets (optional)
• Ghee or oil, 1/2 cup
• Water, 1/2 cup

Preparation

Grind pista pieces in a blender/mixer till to get fine powder.
1. Mix sugar and water in a deep skillet and make one string consistency chasni.
2. Add pistha powder and mix it well.
3. Add ghee or oil slowly while stiring so the pista leaves the sides of the skillet.
4. Switch off the burner and let it cool so that it becomes thicker.
5. Transfer it on a greased surface and roll it with a rolling pin to a desired thickness.
6. Let it cool and apply silver foil gently.
7. After about 1-2 hour, cut the burfies into rectangle shape.
   

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