Pista Barfi (Pistachio Barfi)

Pista barfi is a festive mithai with a pretty green colour and the rich taste of pistachios. In sweet shops it is one of the costlier barfis, but at home it is easy to make with just a handful of ingredients.

Here the pistachios are ground and cooked with milk, sugar and milk powder until they form a soft dough. No syrup is needed, so even beginners can make it.

Let’s see the ingredients and method to make Pista Barfi.

Time and servings

Prep time: 10 minutes
Cook time: 12 minutes
Setting time: 1-2 hours
Makes: about 12 pieces

Ingredients for Pista Barfi

Pistachios (shelled, unsalted) 1 cup, about 130 g
Milk powder 1/2 cup
Sugar 1/2 cup
Full-fat milk 1/2 cup
Ghee 1 tbsp
Cardamom powder 1/2 tsp
Pistachio slivers 1 tbsp for garnish

Method to Make Pista Barfi

Preparing

Grease a small plate or tray with ghee.
Grind the pistachios in a dry mixer in short pulses to a fine powder. Stop in between so they don’t turn oily and pasty.
Optional: for a brighter green colour, soak pistachios in hot water for 5 minutes and peel off the skin first, then dry them well before grinding.

Cooking

In a non-stick pan add sugar and milk and heat on medium flame, stirring, till the sugar dissolves and the milk is slightly thick, about 3-4 minutes.
Reduce the flame to low. Add ghee, pistachio powder and milk powder and mix well so there are no lumps.
Cook for 4-6 minutes, stirring continuously, till the mixture becomes a soft dough that leaves the sides of the pan.
Add cardamom powder and mix.

Setting

Transfer the mixture to the greased tray, press it flat and sprinkle pistachio slivers on top.
Let it set for 1-2 hours and cut into pieces.

Notes

Keep the flame low, pistachio mixtures catch at the bottom easily.
If the dough is sticky, add 1-2 tbsp more milk powder. If it is dry and crumbly, add a spoon of milk.
Keeps for 5-6 days in the fridge in an airtight box.

Pack it with besan ladoo and til ke ladoo for a Diwali mithai box. You can also try kalakand, and see more sweet recipes