Pista Burfi
Ingredient
400 GMS Pistachios (kernels removed)
250 GMS Sugar
Water (for sugar syrup) as required
7-8 leaves Edible Silver foil
Water (for sugar syrup) as required
7-8 leaves Edible Silver foil
Method
Blanch the pistachios in boiling water. Drain and remove the peels.
Make a coarse paste of the blanched and peeled pistachios in a mixer-grinder, without using any water. Remove and keep aside.
Make a sugar syrup of two-string consistency.
In a kadhai, mix together the pistachio paste and the sugar syrup, and with the help of a wooden spatula, keep on stirring the mixture till it leaves the sides of the kadhai and forms a ball. (take care not to burn the mixture).
Pour the mixture over a flat wooden surface, and evenly cut with a spatula to the desired thickness.
6. Spread out the silver foil (varakh), and cut into square shapes with a sharp knife. Remove when cooled.
Make a coarse paste of the blanched and peeled pistachios in a mixer-grinder, without using any water. Remove and keep aside.
Make a sugar syrup of two-string consistency.
In a kadhai, mix together the pistachio paste and the sugar syrup, and with the help of a wooden spatula, keep on stirring the mixture till it leaves the sides of the kadhai and forms a ball. (take care not to burn the mixture).
Pour the mixture over a flat wooden surface, and evenly cut with a spatula to the desired thickness.
6. Spread out the silver foil (varakh), and cut into square shapes with a sharp knife. Remove when cooled.
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