Pista Roll & Burfi Recipes

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

Ingredients

Pista Roll:

  • Pista (Pistachios), unsalted and chopped, 1 Tbsp
  • Khoya or mawa, 1/2 cup (a href="khoya-recipe.html">How to make khoya)
  • Milk powder, 1 tspn
  • Sugar, 2 Tbsp
  • Varak (silver foil), 3-4 sheets (optional)
  • Cardamom, powdered, 1/2 tspn

Pista Burfi:

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

Directions

Pista Roll:

  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 chopped pista and kned well to make a dough. Divide the dough into smaller balls and roll each to form a long cylindrical rod of diameter 1 cm.
  3. Carefully stick the silver foil around each of the rod. (optional)
  4. Cut each pista roll into smaller rolls of 2 cm size. Store in an air-tight container.
  5. Note: You can buy mawa or make at home.

Pista Burfi:

    Grind pista pieces in a mixer till to get fine powder.
  1. Mix sugar and water in a deep skillet and make one string 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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