With Diwali just around the corner, it’s that time of the year when my kitchen is bustling with the aroma of homemade mithai. Burfi is one of my favorites,and luckily, it’s quite simple to make. Every bite of this pista burfi has the perfect crunch of pistachios, the balmy aroma of green cardamom, and floral hints of rose water. Traditionally, most indian sweets including burfi are made using khoya or mawa (milk solids).Good quality khoya is sometimes difficult to source in United States so over the years I have developed recipes of many of our favorite mithai using milk powder.
Pistachio Burfi
Indian burfi or barfi is often referred to fudge, and I have to admit, I also make the same comparison—until I tasted real fudge. While burfi certainly has a fudgy texture, it also grainy (danedaar) at the same time. It has more in terms of flavor, with rich, layered notes that set it apart. Few burfi recipes for you to try - mango burfi, besan ki barfi, chocolate burfi In Hindi, pistachios = pista. So pistachio burfi is also known as pista barfi. Studded with pistachios, it has a nutty flavor and a satisfying crunch in each bite. Indian burfis are mostly flavored with green cardamom, but I also use rose water in my pistachio barfi recipe because rose & pistachios are divine together. I kept my recipe quite simple. Here are few more highlights of my pista burfi recipe:-
Tips for a Crumbly, Non Sticky Burfi
Use a non stick pan. This is a dairy heavy recipe and chances of milk or milk powder scalding are high. A non stick that retains heat will be wonderful. Cook on low to low medium heat to avoid chances of burning as well as giving the barfi mixture enough time to come together. Slow cooking also gives the mixture a chance to develop flavors. Stir frequently and keep a constant eye. Indian mithai needs patience and elbow grease. You will learn a lot by watching carefully & noting how the texture of barfi mixture feels under the spatula to understand the texture we want to achieve. Don’t over cook the barfi mixture, else the burfi will get sticky and won’t be crumbly. For a crumbly texture, we want to cook sugar enough so that it melts & crystallizes as it cooks. If sugar overcooks, it will turn syrupy and your burfi will become sticky. This is a slightly tricky part of this otherwise easy recipe. Lastly, to prevent soggy burfi, let the pista burfi cool down and set at room temperature before placing it in the fridge for setting further.
Ingredients
Milk Powder - I use Nido brand. In indian grocery stores, you will find milk powder for making mithai by brands such as Deep or Laxmi. Those will also work. Milk powder for mithai is different from non fat dry milk or beverage creamer. Pistachios - Use raw, unsalted pistachios. If you can find shelled ones, that’s the best. Please keep in mind that if you choose to not use food color, the color of burfi will vary depending on color of your pistachios. Unsweetened Pistachio Butter -Pistachio butter is simply ground pistachios. It is different from pistachio cream or pistachio paste(which are sweetened). I like the pistachio butter from Wilderness Rose (non-affiliate link). See recipe card on how to use pistachio cream instead. Milk - I always use whole milk for making desserts. Green Cardamom Powder - Fresh ground cardamom is how we roll in indian kitchens but store bought cardamom powder will work too. Rose Water or Rose Essence - You only need 1-2 drops if you are using rose essence.
Instructions
Troubleshooting
If burfi mixture looks dry, gradually add 1-2 tablespoons (or as needed) of milk to fix it. If burfi mixture becomes pasty, that means it got overcooked it and the sugar has become syrupy. A wet burfi mixture can be fixed by adding a little bit of milk powder or ground pistachios though keep in mind not to add too much else the overvall sweetness of burfi will be reduced. Below I am sharing 2 images from my recipe testing process. In the image on right, my burfi mixture got overcooked and though it still tasted great, the texture of barfi after setting was off.
