Pista Burfee (Indian Pistachio squares) recipe
ingredients
300 g (11 oz) Pistachios (pista), blanched
1 cup (150 g) 5 oz Sugar
1/2 cup (125 ml) 4 fl oz Water
1/4 g Saffron (kesar), diluted in 1/2 tsp rose water
2 - 3 Silver leaves (varq)
1 cup (150 g) 5 oz Sugar
1/2 cup (125 ml) 4 fl oz Water
1/4 g Saffron (kesar), diluted in 1/2 tsp rose water
2 - 3 Silver leaves (varq)
method
1. Wipe the pistachios with a dry cloth and grind to a course paste.
2. Cook the sugar and water in a wok (kadhai) and bring to the boil. Keep stirring till the syrup becomes thick and is ready to set immediately. Remove from heat.
3. Immediately add the pistachio paste. Mix well and transfer to a flat dish.
4. Grease your palms and knead the mixture into a soft dough. Flatten the dough on a greased table top. Roll it out carefully to make an 1/2 thick square. Cover the entire square with silver leaves.
5. With a sharp knife, cut the square into 1 inch small squares. Sprinkle the diluted saffron and serve.
2. Cook the sugar and water in a wok (kadhai) and bring to the boil. Keep stirring till the syrup becomes thick and is ready to set immediately. Remove from heat.
3. Immediately add the pistachio paste. Mix well and transfer to a flat dish.
4. Grease your palms and knead the mixture into a soft dough. Flatten the dough on a greased table top. Roll it out carefully to make an 1/2 thick square. Cover the entire square with silver leaves.
5. With a sharp knife, cut the square into 1 inch small squares. Sprinkle the diluted saffron and serve.
serving amount
makes: 10
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