Recipe type: Nuts product, no added fat
Preparation time: 30 minute
- 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, unsalted and chopped, 1 cup
- Sugar, 1 cup
- Varak, 3-4 sheets (optional)
- Ghee or oil, 1/2 cup
- Water, 1/2 cup
- 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.
- 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.
- Carefully stick the silver foil around each of the rod. (optional)
- Cut each pista roll into smaller rolls of 2 cm size. Store in an air-tight container.
- Note: You can buy mawa or make at home.
- Grind pista pieces in a mixer till to get fine powder.
- Mix sugar and water in a deep skillet and make one string chasni.
- Add pistha powder and mix it well.
- Add ghee or oil slowly while stiring so the pista leaves the sides of the skillet.
- Switch off the burner and let it cool so that it becomes thicker.
- Transfer it on a greased surface and roll it with a rolling pin to a desired thickness.
- Let it cool and apply silver foil gently.
- After about 1-2 hour, cut the burfies into rectangle shape.
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