Badam Pista Barfi Recipe

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Badam Pista Barfi is an Indian dessert made with almonds and pistachios. These are ideally prepared festivals or simply enjoy it for a fuss-free, sweet treat.

½ cup badam/almonds

½ cup pistachios

1 cup sugar

¼ cup water

2 tbsp milk powder

2 drops green food colour, optional

1 tsp ghee / clarified butter

¼ tsp cardamom powder

2 tbsp badam & pistachios, chopped

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The goodness of almonds and pistachios in a delectable sweet dish

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Course

Snacks, Sweets

Cuisine

Indian

Prep Time

10 minutes

Cook Time

25 minutes

Servings

people MetricUS Imperial

Ingredients

• 100 grams khoya/mawa about ¾ cup grated khoya
• 60 gms badam/almonds or ½ cup
• 60 grams unsalted pista/pistachios ½ cup
• 60 gms sugar or ⅓ cup sugar
• 3 cardamoms/choti elachi
• ¼ tsp ghee for greasing a tray or plate/thali
• 1-2 tbsp sliced or chopped onds & pistachios for garnish or powdered alm

Course Snacks, Sweets Cuisine Indian Prep Time 10 minutes Cook Time 25 minutes Servings people MetricUS Imperial Ingredients 100 grams khoya/mawa about ¾ cup grated khoya 60 gms badam/almonds or ½ cup 60 grams unsalted pista/pistachios ½ cup 60 gms sugar or ⅓ cup sugar 3 cardamoms/choti elachi ¼ tsp ghee for greasing a tray or plate/thali 1-2 tbsp sliced or chopped onds & pistachios for garnish or powdered alm

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Instructions

1. heat a skillet on a low fire and dry dish the almonds and pistachios daintily for around 2 to 3 minutes. verify they don't get cooked.
2. in the mean time, oil a plate or plate with ¼ tsp ghee.
3. once the almonds and pistachios chill off, take them in a processor jug. likewise include seeds from 3 green cardamom cases.
4. toil to a fine composition. on the off chance that there are minor pieces or bits of cashews its fine. try not to crush a lot as then oil would discharge from the nuts.
5. in the same dish, specifically grind the khoya/mawa. likewise include sugar.
6. keep the container on a low fire. continue blending the blend consistently.
7. both the khoya and sugar would start to liquefy. the consistency of blend would turn out to be somewhat thin. here we don't have to cook the khoya all the more as the powdered almonds and pistachios help in tying the barfi. so as soon you see the blend percolating and somewhat thickening, expel the container from flame. don't over cook as then the barfi will get to be chewy.
8. expel the container from flame.
9. include the powdered almonds, pistachios and cardamom blend.
10. blend rapidly and extremely well.
11. pour the barfi blend on the lubed plate and spread it to a layer of ½ inch thickness from all sides.
12. level the top with the spatula.
13. sprinkle some finely slashed or powdered almonds and pistachios everywhere throughout the barfi. with your fingers gently squeeze them on the barfi.
14. once cooled at room temperature, cut the barfi.
15. serve badam pista barfi straight away or store in a sealed shut box. these stay well for 3 to 4 days in a frosty atmosphere. generally keep in the refrigerator