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Layered Pista Burfi

5 from 1 vote
Total: 30 minutes
Serves 14 PIECES

A rich, soft and sweet Layered Pista Burfi is prepared with milk solids and is delicately flavored with pistachios. This melt-in-your-mouth treat is best for any festive season.

Pista Burfi Recipe - RuchiskitchenCountdown to ‘Diwali‘ has begun.  Diwali also referred to as the “festival of lights,” is one of the most significant festivals of the year.

It’s just 1 week away and for all of you who are still thinking what to make this festive season, then here is an easy Layered Pista Burfi recipe – just for you. 

All across India and worldwide, people are preparing for Diwali. It’s my favorite time of year. Time for rangolis and diyas, sweets and treats, firecrackers and lights, parties and prayers and much more. 

Ruchiskitchen wishes you a very happy Diwali!!

What is Diwali?

Diwali or Deepaawali means an Array of Lamps or Rows of diyas (Deep = Lamp, Vali =Array). Of all the festivals celebrated in India, Diwali is by far the most glamorous and important festival.

On this festive occasion, clay lamps filled with oil are lit to signify the triumph of good over evil. Fireworks are burned to drive away the evil spirits, and decorative rangolis are made to welcome the deities.

It’s indeed the most beautiful time of the year. Everyone is in the festive mood which is full of energy, happiness, and excitement! 

Read more on Diwali here.

Pista Burfi Recipe - Ruchiskitchen

Today’s recipe, layered pista burfi is a perfect fit for this occasion. It makes a lovely edible gift for your family and friends.

Just wrap them in decorative paper boxes that you can find at your local craft store and share the love. Homemade treats add a sweet touch to this festival!

You will love this layered pista burfi because

✓ it’s made with a handful of ingredients

✓ comes together in 30 minutes (minus the set time)

✓ turns out soft and super moist

✓ delivers the same texture and flavor like the store bought one. 

For this recipe, you can either prepare mawa at home or use store bought mawa. Either way, it will taste equally delicious.

Pista Burfi Recipe - Ruchiskitchen

Now onto the recipe!

The base for this recipe is made with three simple ingredients –

  • mawa (milk solids),
  • sugar, and
  • ghee.
  • Crushed eliachi or cardamom is added for extra flavor.

Combine and cook all the three ingredients, stirring continuously until it forms a soft dough. 

When done, pour this mix in a greased tray and level with a spoon. Prepare the top layer with same ingredients + crushed pistachios and green color. Cook the mix until well blended and spread this green layer on top of the mawa layer.

Level with spoon and chill for 6-8 hours. 

Happy Diwali to all our followers!!

Make Ahead Dessert!

Layered Pista Burfi is the perfect make-ahead dessert and stores well in the refrigerator for a week.

In winters, it stays well for a day at room temperature.

This festive season do give this yummy burfi a try and if you happen to make this recipe then share your comments with me. Would love to hear back from you! If you have any questions I would be happy to answer them.

Wish you all a happy n Prosperous Diwali!!

Pista Burfi Recipe - Ruchiskitchen

Pista Burfi

5 from 1 vote
A rich, soft and sweet Layered Pista Burfi is prepared with milk solids and is delicately flavored with pistachios. This melt-in-your mouth treat is best for any festive season.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 14 PIECES





  • Please refer to the link above for homemade mawa. I have used mawa #3 for this recipe.
    Batti Khoya - Ruchiskitchen
  • Crumble mawa and combine all the ingredients listed under 'for the base' in a heavy bottomed pan.
  • Start cooking this mixture on a medium-low heat.
  • Cook for 15-20 minutes, stirring frequently. Soon the mixture will starts to come together like a dough and will thicken. It will begin to leave the sides of the pan.
  • Remove from heat and allow it to cool. Take some mixture in your hands and make a tight fist. The mixture should feel dry and greasy and not sticky at all.
    Chikna Khoya - Ruchiskitchen
  • Grease a tray and line it with wax paper. Spread the mawa mixture into the prepared tray/ pan. Even out the mixture with a spoon. Set it aside to chill.
  • Moving on to the next step. Crush pistachios with a rolling pan and set it aside.
  • Combine the first three ingredients listed under 'pista layer' in a heavy bottomed pan.
  • Cook for 15-20 minutes, stirring frequently. Soon the mixture will starts to come together like a dough and will thicken. It will begin to leave the sides of the pan.
  • Add crushed pistachios to the above cooked mixture and mix until well blended.
  • Add edible food color and mix it well. I have used Wilton green color mist food color spray.
  • Add this mix on top on the mawa layer.
  • Spread it evenly. Cover with cling wrap and refrigerate it overnight.
  • Cut it into pieces and enjoy!
  • Store in airtight container and its good for a week.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Indian

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  1. Archana says:

    hi ruchi
    can u give the recipe in gms? thx..wish u and yr family a happy n prosperous dhanteras n diwali..☺😊

    • Ruchi says:

      Thanks for your lovely wishes Archana. Wishing you and your family the same – Happy Diwali!!

      The main measurements are as follows –
      275 grams of Mawa (1 cup crumbled mawa = 110 grams)
      150 grams of Superfine Sugar
      2 tablespoon Ghee
      25 grams of Pistachios

  2. Archana says:

    hi ruchi
    I tried layered pista burfi for came out super good..i cut out some sugar..thankfully this didnt affect the end result..this is the first time i tried burfi with mawa..i am really satisfied with the results..thank you for the recipe…

  3. Archana says:

    Hi Ruchi..when I steam the mawa, there was quite fat on the is ok or is it that i am not using the right type of milk powder..i used have used full cream milk powder.m

    • Ruchi says:

      I have never seen something like this (leftover fat after steaming mawa).
      After steaming the ball of mawa should feel wet (because of steam) and dense.

  4. Archana says:

    Hi Ruchi..
    Wish u and your family a Happy Diwali..
    I tried layered pista burfi for tastes good but it is not perfect…is it because I cut down some sugar and barfi was quite dry..a few breaks between the base and pista layer..I have difficulty in measuring in cups..i find it easier to measure in grams..could be i made some changes.

    • Ruchi says:

      Thank you for the wishes, Archana! Happy Diwali to you too!
      Cutting down on ingredients will mess up the recipe and that’s what happened. Because of less ghee the burfi feels dry. I had messaged you the measurements in grams.

  5. Alia says:

    Hi Ruchi
    How long do I chill the base layer before putting the pista layer on top of it?
    Thank you

  6. Sabeeha says:

    Hi what type of sugar is needed
    Thank you 😊

  7. Avi says:

    Hi, can I use butter instead of ghee?