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Delicate and melt-in-your-mouth, Pista Burfi is a classic Indian mithai crafted with care and tradition. This premium sweet is essential for Diwali gifting, weddings, and family celebrations.
Soak the 2 cups of shelled pistachios in hot water for 20 minutes, then drain and pat dry fully to ensure smooth blending.
Grind the pistachios into a fine paste using short pulses, scraping the sides as needed for a uniform, not oily, consistency.
In a heavy-bottomed pan on medium heat, dissolve 1 cup sugar in 1/3 cup water; cook until it forms a one-string consistency syrup (about 4–5 minutes).
Immediately add the pistachio paste, 1 cup milk powder, and 3 tbsp ghee, stirring constantly over medium-low heat to prevent sticking or burning; cook until the mixture thickens and leaves the sides of the pan (about 12–15 minutes).
Stir in ½ tsp cardamom powder at the end, mix well, and spread mixture quickly onto a greased tray to 3/4 inch thickness; level the surface before it cools.
Let the burfi set for 1 hour at room temperature, then cut into squares or diamonds for serving.
