Pista barfi is a quick and easy recipe. With some amazing tips and tricks, you can make a perfect textured and well set barfi. You can make these with just 5 ingredients. Cut them into small squares to make barfi or into diamond shaped katli. Let's get started.
Recipe: Take 2 cups of unsalted pistachios/ pista. Grind them into a coarse powder. Keep the ground pista powder aside. Let's prepare a sugar syrup/ chaashni for the burfi. Heat 1 cup granulated sugar/ cheeni in a pan. Add in half cup of water/ paani/pani. Cook the syrup on a low-to-medium heat. Based on the quantity of sugar, always use double the quantity of pistachios and water should be around half the quantity of sugar. Cook the syrup upto 1 string stage or the thread stage/ ek taar ki chaasni. Heating upto 110 - 115 degrees celsius will ensure the thread stage. If you don't have a thermometer, once the syrup starts to boil, cook it for 4 - 5 more mins on low flame to make the thread stage sugar syrup. Now add pista powder in the syrup. Chilled pistachios grind better & the oil will not separate from the nuts, ensuring a good taste. Mix well. Add 2 tsp milk powder. Mix everything nicely. Add 2 tsp ghee. Mix well. There is no food colour in the recipe. 3 - 4 mins after adding ghee, the burfi mixture will start leaving the sides & will form a dough like consistency. Cook for 2 more mins & switch off the heat. Drizzle some ghee in a tin or a steel plate and spread it evenly at the bottom & on the sides. Transfer the burfi mixture into the tin. Spread it evenly with the help of spoon or with your fingers. If the mixture seems to be sticky, use ghee for spreading. Let it cool down for 15 - 20 mins. After 20 mins, loosen out the barfi from the sides of the tin. Invert and tap to get a well set pista barfi. Cut the barfi into small squares or like a katli. Well set barfi is neither too hard nor too soft.
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