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Pistachio Barfi

Easy pistachio fudge made with whole pistachios, pistachio powder and chopped pistachios. This mithai recipe uses condensed milk making it a quick and simple to recipe to prepare this 

Eid is round the corner and with celebrations beginning in the kitchen things have kickstarted. I pass my neighbors house and get a variety of the most delicious aroma. With grand festivities in full swing, it is only timely for me to share this extraordinary cake with you. Now, when I say extraordinary I mean glamorous with a drop dead gorgeous green aiding to the pistachios in the cake that adds a natural color and fruity element. The flavors of cardamom and rose water highlight the occasion and make for a very flavorful cake. It is a great gesture to make this for your family or friends and share the joy. It packs well and is not a fussy traveler either. 

Homemade pistachio barfi without the fuss. This recipe is so easy to make and very quick to bring together. Make it ahead of time and let it set in the fridge over night. Slice it and pack them in boxes, making for a simple mithai recipe that doesn’t need any fancy equipment. 

What is barfi?

Barfi is a milk based sweet that comes from India. It is a fudge like consistency that is cooked with some from of milk products. It could include milk powder, milk, evaporated milk, condensed milk etc. it comes from the Persian and Urdu word (barf) for snow as barfi is usually milk based and white in color but also very soft and crumbly. 

What is pistachio barfi?

Pistachio barfi is pistachios cooked with condensed milk, cardamom and salt. This mixture is cooked until thick and it is set in a tray/tin until firm. We slice them into squares and serve them. Alternatively you can pack them in boxes for Diwali as edible gifts. 

What ingredients do you need to make pistachio barfi?

Pistachios –

The recipe uses pistachios, condensed milk, cardamom, salt and ghee. We use pistachios whole, chopped and pistachio powder. If you don’t like pistachios you can make the same recipe with almonds, cashews or peanuts. 

Condensed milk –

This is the ingredient that gives the recipe its quick and easy element. There is no substitute for this, if you want to keep this recipe vegan you can use a vegan condensed milk can. 

Spices –

I like using cardamom powder and salt to spice the pistachio barfi. You can skip it or add vanilla extract too. The cardamom is delicious in the recipe. 

Ghee – 

The ghee doesn’t go into the barfi mixture, we add the ghee to the tray/tin we will be setting the barfi mixture in. The ghee helps it come out of the tin easily but also adds a little flavor to easy piece in traditional mithai style.

What equipment do you need to make pistachio barfi?

We need a sauté pan and wooden spoon to make this recipe. Once the mixture is thick, it need to set in a tray or tin I hav used an 8 inch loaf tin, you can use any tin you like, I use a rubber spatula to flatten the mixture.

How to make pistachio barfi?

We start by chopping your pistachios and keeping all the ingredients ready as once the process starts it will be done fairly quickly – we don’t want to be wasting much time then. In sauté pan on low to medium heat add the condensed milk, pistachio powder, chopped pistachios, cardamom, salt and stir. The mixture will begin to bubble in a couple of minutes and stir it well at this stage so it doesn’t stick to the bottom of the pan. If it is sticking to the pan, reduce the heat and stir continuously. Once the mixture starts thickening around 8 minutes, make sure not to leave the stove and continue to stir. It will leave the sides of the pan and resemble a sticky paste like consistency. Immediately pour into the tin brushed with ghee, flatten and level the pistachio mixture with a rubber spatula while still warm. Top with whole pistachios. Place in the fridge for a minimum of 6 hours to overnight for it to set before slicing into squares. 

How do I know if my mixture is at the right consistency before I set it?

I am glad you asked. Take a tiny piece of the hot pistachio mixture and drop it into a glass of water. It should hold its shape without dissolving into the water. Similar to the soft ball stage on a sugar thermometer. 

Not green enough?

Depending on the type of pistachios you use, the barfi will be green or brown. If you use blanched pistachios, basically pistachios without brown skin, the barfi will be GREEN. If you want it to be gleaming green, use green food coloring. I would recommend not using it as it tastes good no matter the color. 

Storing pistachio barfi?

They can be stored in an air tight container for up to 1 month. I doubt it will last that long as they are gone in minutes if not sooner. Make it for Diwali and pack them in little boxes as homemade mithai gifts. 

Looking for more edible gift ideas for Diwali?

Now that we have covered how to make this Pistachio Barfi, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Pistachio Barfi

Easy pistachio fudge made with whole pistachios, pistachio powder and chopped pistachios. This mithai recipe uses condensed milk making it a quick and simple to recipe to prepare this Diwali.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Course Bars, Dessert, Finger food, High Tea, Mithai, Sweet tooth, tea time
Cuisine Indian
Servings 12 pieces

Equipment

  • Sauté pan
  • Wooden spoon
  • 8 inch loaf tin
  • Rubber spatula

Ingredients
  

  • 1 cup condensed milk
  • 1/2 cup pistachio powder
  • 1/2 cup pistachios chopped
  • 1/4 cup whole pistachios for the top
  • 1/2 tsp cardamom powder
  • Pinch of salt
  • 1 tsp ghee for the pan

Optional:

  • Silver luster duster or silver leaf

Instructions
 

  • We start by chopping your pistachios and keeping all the ingredients ready as once the process starts it will be done fairly quickly - we don’t want to be wasting much time then.
  • In sauté pan on low to medium heat add the condensed milk, pistachio powder, chopped pistachios, cardamom, salt and stir. The mixture will begin to bubble in a couple of minutes and stir it well at this stage so it doesn’t stick to the bottom of the pan.
  • If it is sticking to the pan, reduce the heat and stir continuously. Once the mixture starts thickening around 8 minutes, make sure not to leave the stove and continue to stir.
  • It will leave the sides of the pan and resemble a sticky paste like consistency. Immediately pour into the tin brushed with ghee, flatten and level the pistachio mixture with a rubber spatula while still warm.
  • Top with whole pistachios. Place in the fridge for a minimum of 6 hours to overnight for it to set before slicing into squares.

Notes

  • How do I know if my mixture is at the right consistency before I set it? Take a tiny piece of the hot pistachio mixture and drop it into a glass of water. It should hold its shape without dissolving into the water. Similar to the soft ball stage on a sugar thermometer.
  • If you want a green color you can add a drop of green food coloring

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