सामग्री
- 1 कप पिश्ता
- 1 बड़ा चम्मच ताजा नारियल चूरा कसा हुआ
- ½ कप चीनी
- 1 छोटा चम्मच छोटी इलायची पॉउड़र
विधि
पिश्ता को आधे घंटे के लिए हल्के गरम पानी में भिगो दें। ब्लैंड़र में भीगा पिश्ता और नारियल चूरा डाल कर मुलायम पेस्ट बना लें।
चीनी में 1 बड़ा चम्मच पानी ड़ाल कर मध्यम आंच पर दो तार की चाश्नी बना लें। इसमें पिश्ता/नारियल का पेस्ट और इलायची पॉउड़र ड़ाल कर आंच पर ही अच्छी तरह हिलाते हुए तब तक सुखाएं जब तक मिश्रण तेल छोड़ने लगे।
एक थाली में घी लगाएं और ये मिश्रण इसमें पलट दें। ठंड़ा होने पर काट लें।
दीवाली के लिए पिश्ता बर्फी तैयार है।
Ingredients
- 1 cups pistachios
- 1 tbsp. fresh coconut, grated
- ½ cup sugar
- 1 tsp cardamom powder
Method
Soak the pistachios in warm water for ½ hour. Drain water and blend pistachios with coconut in blender to make smooth mixture. Keep the mixture aside.
Pour sugar and 1 tbsp. of water in a medium size sauce pan; stir it on medium heat. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.
(To know the right consistency – do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.)
Add ground pista – coconut mix and cardamom powder to the sugar syrup. With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.
In 10 to 15 minutes, the mixture will thicken and separate from the sides of the pan. This happens with the coconut and pista releasing oil. 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. The sugar will crystallize making the burfi very hard.
Transfer the mixture on a greased pan and spread it evenly on the top and press it down and sets well. Allow the pista burfi to cool completely. Once cooled, cut the Pista Burfi into squares and serve