pista badam barfi recipe
quick to prepare barfi with almonds, pistachios and khoya (mawa or evaporated milk solids)
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 16 to 18 barfi squares
- 100 grams khoya (mawa) - about ¾ cup grated khoya
- 60 grams badam (almonds) Or ½ cup badam
- 60 grams unsalted pista (pistachios) Or ½ cup pista
- 60 grams sugar Or 1/3 cup sugar
- 3 green cardamoms (choti elaichi)
- ¼ teaspoon ghee for greasing a tray or plate (thali)
- 1 to 2 tablespoon of sliced or chopped or powdered almonds and pistachios for garnish
heat a pan on a low flame and dry roast the almonds and pistachios lightly for about 2 to 3 minutes. make sure they don't get browned.
meanwhile, grease a tray or plate with 1/4 tsp ghee.
once the almonds and pistachios cool down, take them in a grinder jar. also add seeds from 3 green cardamom pods.
grind to a powdery texture. if there are tiny pieces or bits of cashews its fine. don't grind too much as then oil would release from the nuts.
in the same pan, directly grate the khoya/mawa. also add sugar.
keep the pan on a low flame. keep on stirring the mixture continuously.
both the khoya and sugar would begin to melt. the consistency of mixture would become slightly thin. here we don't need to cook the khoya more as the powdered almonds and pistachios help in binding the barfi. so as soon you see the mixture bubbling and slightly thickening, remove the pan from fire. don't over cook as then the barfi will become chewy.
remove the pan from fire.
add the powdered almonds, pistachios and cardamom mixture.
mix quickly and very well.
pour the barfi mixture on the greased tray and spread it to a layer of 1/2 inch thickness from all sides.
level the top with the spatula.
sprinkle some finely chopped or powdered almonds and pistachios all over the barfi. with your fingers lightly press them on the barfi.
once cooled at room temperature, slice the barfi.
serve badam pista barfi straight away or store in an air tight box. these stay well for 3 to 4 days in a cold climate. otherwise keep in the fridge.