Pistachio Burfi | Pista Burfi Recipe | Pista Barfi | Badam Pista Barfi | Pista Halwa | Best Burfi
Updated: Jan 26
Do you love Indian Mithai (Sweets) and wish you could make them? Well, you're in the right place!
I'm going to show you how easy it is to make a delicious burfi in no time! It is so delicious and so easy! No wonder people keep this a secret!! Well, the secret is out! Now, let's get cooking!
Pistachio Burfi Recipe Cooking Time: 20 Minutes (Approx)
Cooling Time: 1 Hour (Approx)
Makes 1 Small Container of Burfi
1 Cup (85g) Milk Powder
1/4 Cup Cold Milk
1/4 Cup Melted Ghee
1/3 Cup Coarsely Chopped Nuts (Pistachio or Almonds)
1/3 Cup (70g) Granulated Sugar
2 TBSPN Water
1/4 tsp Cardamom Powder
A Pinch of Nutmeg (Jaifar)
Sliced Pistachios/Almonds, Dry Rose Petals, Cardamom Powder to Garnish
Chop the nuts of choice in a chopper, but don’t chop them too fine. You want to have some texture in the burfi and this comes from the nuts. If you like a smooth burfi, grind the nuts fine.
In a small saucepan, mix the sugar with 2 TBPSN water and stir. Heat this on a small ring on a medium heat to make a thick syrup. Leave this to cook while you make the milk powder mixture.
In a large bowl, mix the milk powder with the ghee and milk and mix this together well. The mixture should be like a dough, not crumbly. Add a little more milk if it is crumbly. Let this rest for a few minutes while you check on the sugar syrup.
Once the sugar syrup has come to a boil and the sugar has melted, turn off the heat and let it cool a little.
Go back to the milk powder mixture and add the chopped nuts, cardamom powder and nutmeg and mix this in very well.
Then add the sugar syrup to this mixture. Stir it in well. At this point, you can taste it and add more cardamom, nutmeg or nuts if you like. Leave the mixture aside.
Grease a small container (sandwich box or take-away container) and line it with parchment paper. This way, the burfi can be removed easily from the container once it sets.
Place the mixture in the container and level it out with a spatula.
Sprinkle the cardamom powder, sliced nuts and rose petals on top. Press these down lightly so that they stick to the burfi.
Then cover the container lightly with the lid and place it in the fridge to set completely. This takes at least one hour.
When the burfi is set, cut into 1 inch squares, cleaning your knife as you go along. I like to use a fork to clean the knife (and eat what's left on the fork!)
Store the burfi in the fridge as it contains milk, so that it stays fresh. You can enjoy the burfi cold or at room temperature.
You can easily increase the recipe by multiplying the ingredients.