After 3-4 attempts with use of liquid glucose for burfi making, I decided to prepare pista burfi as one of the sweets during Diwali. This time I followed the recipe from Maayeka, a blog for wonderful vegetarian recipes by Anjanaji, and this recipe was without using liquid glucose. I am a big fan of her blog, love the way she presents her dishes and photography.
2 cups pista powder
4 tbsp milk powder
1 cup sugar
1 cup water
1 tsp ghee [I used ghee to grease the hands, rolling pin and rolling board, you will need another tsp of ghee if you have to roast the nuts]
1/2 tsp cardamom powder
Dry desiccated coconut or unsweetened coconut flakes to garnish
I used ready made pista powder. If you are using pista nuts then remove the shells, roast the nut inside them in a heavy bottomed pan on low flame. Allow it to cool down completely and pulse it to powder in a mixie. Do not overdo it otherwise the nuts will ooze out its oil.
Take the powder in a bowl, add milk powder and cardamom powder, mix it well. Keep it aside. Meanwhile prepare sugar syrup by mixing sugar and water in a pan [ non stick pan is preferred] and cook it on medium flame to form a sugar syrup of one and half string consistency*. When done switch off the flame and add pista powder mixture and mix well. Allow it to cool down for 5 minutes or till the time the mixture is hot enough to manage with hands. Transfer the mixture on a clean flat surface, take little ghee and knead it into smooth dough. Roll this ball on clean surface or any flat surface to desired thickness and square shape. [You can also place a butter paper over the dough and then roll over it to get even surface].
Linking this entry to Diwali Bash 2013 and Spotlight -Festive treats