Pista Burfi Recipe Milk Mawa Pista Burfi Diwali Recipe Ruchiskitchen

It might be one of the simplest treats you’ll make this festive season and is downright irresistible!

People decorate their houses, make sweet treats, and savories at homes to mark the celebrations. There is a feeling of joy and merriment in the air. And all the special occasions, festivals, and celebrations in India are unimaginable without sweets. I have to admit; there is something about burfis that always attracts me. I think it’s their melt-in-the-mouth kind of delicate and creamy texture that forever gets to me. I mean, how can someone say no to this burfi!

The main ingredient in burfi can range from flours to nuts, milk powder, carrots, and even lentils. Along with the main ingredient, burfi is a combination of simple yet flavorful ingredients such as ghee, sugar, nuts, and saffron that produce a lip-smacking recipe. In Indian, you’ll come across many variations of burfi; some of my favorites are – Each one of these is a plethora of flavor for every taste bud. » Easy to make – Pista Burfi comes together in less than 30 minutes (minus the set time). » No fancy ingredients– You’ll need just a few simple ingredients that you probably have on hand. » It’s a perfect dessert to celebrate any occasion. Great for gifts too! » Gluten-free and pure dessert bliss!

» Milk powder – Since milk powder is the building block for this recipe, I recommend using the best quality milk powder. I have used NOW Foods, Organic Non-Fat Dry Milk Powder for this recipe. Use this wherever the recipe calls for milk powder. The other best option is Nestle Nido Instant Dry Whole Milk Powder. » Powdered sugar – also called confectioner’s sugar. Please use the powdered sugar as it will blend easily and lend a creamy texture to our Pistachio burfi. » Milk – to bind our ingredients. » Ghee – lends an excellent nutty taste to our burfi. Another option- you can try with unsalted butter. » Pistachio Extract – our main flavoring agents. If no pistachio extract on hand, you can use kewra essence too. » Chopped Pistachios – the star ingredient. I have added sliced pistachios to the burfi. Feel free to grind the pistachio (coarsely) then add it to the burfi. Save some sliced pistachios and use it as a garnish too. 2. Add milk powder and stir until the mixture looks crumbly. Maintain the heat at the medium-low setting.

Pour milk into this mixture and mix it well. Add milk slowly. The mixture will come together as a soft, elastic dough. If the mixture doesn’t bind well, add another tablespoon of milk.
Add powdered sugar, pistachio essence, and stir to combine.
Keep stirring continuously, do not leave the mixture unattended at any time as it may burn. Keep stirring, and soon the mixture will start to thicken.
Take it off the flame and allow it to cool slightly. Add Pistachios to the mixture. Mix to combine.
Pour it into a baking dish and generously sprinkle the remaining 2 tablespoons of crushed green pistachio pieces on top. Allow the burfi to set (remain undisturbed) for 4-6 hours or overnight. Once the pista burfi has cooled, cut into cubes and enjoy!

Roll the ball in between your palms. You are all set if it shapes into a ball and is not sticky. Your burfi is all done. Remember, the rolled ball will still be delicate at this point. But as the burfi cools down, it will become firm.

Troubleshooting–

» If the rolled dough ball sticks in your hand, return it to the pan and continue to cook until it reaches the softball stage. Do not continue with the sticky mix, or your burfi won’t set. » Also, don’t go overboard in cooking the burfi; avoid overcooking; otherwise, your pista burfi will turn hard and brittle.

Wipe the blade clean after the vertical cut, then cut the pista burfi horizontally to reduces crumbs. Before cutting, always make sure that the burfi is at room temperature. Firm but still soft.

Can I use other flavorings?

Of course, you can! Since it’s a pistachio burfi, I have used pistachio extract for a more pronounced flavor. However, you can swap pista extract with kewra essence.

Can I make Pista burfi ahead of time?

Most certainly! It’s the perfect make-ahead burfi recipe. This decadent, nutty pista burfi tastes fantastic at room temperature. But if the weather is hot, I would recommend storing it in the refrigerator. It will last for a week in the fridge. Store the burfi in an airtight container in the refrigerator. Even after a week, this burfi tastes amazingly divine.

cashews walnuts Choco chips toasted coconut layer Mangoes…. the possibilities are endless!

It’s a pretty straightforward recipe, and you won’t be disappointed. Besides that, this burfi makes the perfect festive gift. Be sure to check out other burfi recipes on the blog. They are all drool-worthy and worth a try!