by Tarla Dalal
Added to 85 cookbooks
This recipe has been viewed 8947 times
A novel form of pista barfi with tasty filling.
- Put the pistachios into boiling water for 4 to 5 minutes.
- Drain, remove the skin by rubbing on a piece of cloth and grind into a powder.
- Mix the sugar in 4 to 5 tablespoons of water and boil in a broad vessel until 2 threads consistency is achieved.
- Check the right consistency by dropping a few drops of syrup into cold water. It should form a soft ball when rolled between your fingers.
- Add the pistachio powder, mix well and allow to cool.
- Roll out the pistachio dough and press into desired moulds.
- Store in a refrigerator.
- Unmould the pistachio baskets and fill a teaspoonful of the filling in each basket.
Nutrient values (Abbrv) per pie
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