Monday, October 25, 2010
My sister - in- law gave me a recipe for Badam Burfi and she said that the same could be adapted in the preparation of Pista burfi, peanut burfi and mixed nuts burfi. I tried out Pista Burfi and it turned out quite good. While most of the sweets prepared during Deepavali ooze with ghee, this burfi is minus that 'sin '!
No flavouring or colouring agent is required as it is awesome in its natural colour and flavour.
Pista - 1 cup
Sugar - 3/4 cup
1. Blanch the pista, remove the peels and spread out the nuts on a cloth.
2. Keep aside a few bright green ones for topping.
3. Dry grind the remaining pistas into a coarse powder. If a smooth burfi is prefered grind it to a smooth powder.
4. Heat sugar with 3/4 cup of water in a thick bottomed pan.
5. Grease a plate with little ghee and keep aside.
6. When the sugar syrup reaches a one thread consistency decrease flame and add the powdered pista and blend well.
7. Keep stirring till the mass leaves the sides of the pan. You can see and feel the sugar crystallizing on the sides of the pan.
8. Switch off flame and immediately pour the pista sugar mixture on the greased plate.
9. Quickly sprinkle the whole pistas on top and cover the plate with a greased plastic sheet or an aluminium foil.
10. Flatten the burfi mass by running a rolling pin on top of the foil so that the whole pistas get embedded on the leveled burfis.
11. Since this will harden very fast remove foil and immediately cut out diamond shaped burfis using a sharp knife.
12. Leave it to cool thoroughly before storing in an air tight container.
Share the joy and the flavoursome, colourful Pista Burfis with your near and dear ones on a Happy Deepavali day.