Pista Burfi Recipe - Indian Spiced Pistachio Fudge

Step 1: To begin making the Pista Burfi Recipe, soak the pistachios in warm water for about half an hour

Step 2: Once soaked, drain the water and blend the pistachios along with the coconut in the blender until you can a almost smooth burfi mixture

Step 3: Keep the mixture aside

Step 4: The next step is to make the syrup for the burfi

Step 5: In a medium size sauce pan; stir in the sugar and 1/4 cup water with heat on medium

Step 6: Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency

Step 7: To know the right consistency - do the cold water candy test

Step 8: Take few tablespoons of water in a cup; add a drop of sugar syrup to water

Step 9: If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency

Step 10: Once the sugar syrup has reached the right consistency, add the ground pista and coconut mixture, the cardamom powder to the sugar syrup

Step 11: With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan

Step 12: In 10 to 15 minutes, the pista burfi mixture will thicken and will come away from the sides of the pan

Step 13: This happens with the coconut and pista releasing its oil

Step 14: At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required

Step 15: The sugar will crystallize making the burfi very hard

Step 16: Transfer the mixture on a greased square pan and spread it evenly on the top and press it down so its sets well

Step 17: Allow the pista burfi to cool completely

Step 18: Once cooled, cut the Pista Burfi into squares and serve

Step 19: You can make the Pista Burfi as a dessert when you have guests at home or make for festivals like Holi, Diwali and Raksha Bandhan

Step 20: You can also serve it after your delicious meal of Dal Makhani, Aloo Bhindi Sabzi, Palak Raita, Phulka and Jeera Rice