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.
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