Pista Burfi
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.
Servings: 14 PIECES
Ingredients
FOR THE BASE
- 2.5 cups Mawa
- 3/4 cup Sugar
- 2 tablespoon Ghee
- 1 teaspoon Elaichi Powder (Cardamon Powder)
PISTA LAYER
- 2 cups Mawa
- 1/2 cup + 2 tablespoon Sugar
- 2 tablespoon Ghee
- 1/4 cup Crushed Pistachios
- A pinch of Green color
Instructions
- Please refer to the link above for homemade mawa. I have used mawa #3 for this recipe.
- 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.
- 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.
