Name: Pistachio Barfi Recipe
Prep time: 10 min
Cook time: 40 min
Total time: PT-492360H41M46S
Cuisine: Indian
Ingredients: 75g shelled pistachio nuts; 6 green cardamom pods; 1 litre Jersey full cream milk; 75g caster sugar; Silver leaf or extra chopped pistachio nuts

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Introduction

Pistachio barfi is a rich and creamy Indian sweet made from reduced milk solids and crunchy pistachio nuts. This delightful treat is flavored with fragrant cardamom and is perfect for celebrations or a special homemade dessert.

The image shows six diamond-shaped sweets arranged in two columns on a white marbled surface with parchment paper underneath. Each sweet has two visible layers: a bottom layer that is yellowish-green with a slightly crumbly texture, and a top layer covered in shiny silver foil that creates a smooth, reflective surface with some small creases. The sweets appear thick and neatly cut with sharp edges, evenly spaced so the white marbled surface and parchment paper can be seen between them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

75g shelled pistachio nuts
6 green cardamom pods
1 litre Jersey full cream milk
75g caster sugar
Silver leaf or extra chopped pistachio nuts, to decorate (optional)

Instructions

Step 1: Blitz the pistachio nuts in a small food processor until finely chopped, taking care not to overwork them to avoid oiliness. Set aside.
Step 2: Split the cardamom pods and remove the seeds. Pound the seeds with 1 teaspoon of sugar into a fine powder using a pestle and mortar.
Step 3: Heat the milk in a large wok or karahi over medium heat and bring to a boil, stirring constantly with a metal spoon. Continue boiling until it reduces to a thick cream, about 20–30 minutes. Scrape down the sides frequently to prevent scorching. The milk should pull away from the pan sides and have a scrambled egg-like consistency.
Step 4: Transfer the thick milk paste into a bowl and allow to cool. Chill in the refrigerator for 2–3 hours. You should have approximately 225–250g of ‘khoya’ or reduced milk solids.
Step 5: Coarsely grate the chilled khoya using a box grater and place it in a sturdy casserole or wok. Add the cardamom powder and the remaining caster sugar.
Step 6: Cook over gentle heat, stirring continuously, until the sugar dissolves and the mixture thickens, about 10 minutes.
Step 7: Remove the pan from heat, stir in the chopped pistachios, and mix well.
Step 8: Line a baking tray with parchment paper and transfer the warm mixture onto it. Pat it into a rectangle, cover with another sheet of parchment, and gently roll into a 16 x 19 cm rectangle about ½ cm thick using a rolling pin. Let it set for 3–4 hours, or chill in the fridge for 30 minutes if your kitchen is warm.
Step 9: Remove the top parchment sheet. If using silver leaf, place it silver side down on the barfi and gently rub the back of the paper with your fingers to transfer the leaf. Avoid touching the silver leaf directly with your fingers. Alternatively, press extra chopped pistachios onto the surface while still warm.
Step 10: Cut the firm barfi into 3 x 4 cm diamond shapes and serve.

Tips & Variations

For almond barfi, replace pistachios with 75g ground almonds, add a drop of almond extract, and ¼ teaspoon saffron strands soaked in 1 tablespoon warm milk for 1 hour. Mix these into the hot khoya and sugar mixture.
To make cashew barfi, use 75g unsalted ground cashew nuts and ¼ teaspoon saffron strands soaked in warm milk, added to the hot mixture as described above.

Storage

Store pistachio barfi in an airtight container at room temperature for 3–4 days. Keep it away from direct sunlight or moisture. Reheat gently if desired, but barfi is best enjoyed at room temperature.

How to Serve

The image shows several diamond-shaped pieces of a greenish dessert with two visible layers: a dense green base layer with a grainy texture and a thin, shiny silver foil layer on top. The pieces are evenly cut and placed closely on a sheet of parchment paper set on a white marbled surface. The silver foil layer has a slightly crinkled texture that reflects light. The arrangement is neat, and the focus is on the pieces' shiny tops and textured bases. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of Jersey full cream milk?

You can use regular full cream milk, but Jersey milk’s higher fat content gives a creamier texture and richer flavor to the barfi.

What is the purpose of reducing the milk for so long?

Reducing the milk concentrates its solids, creating ‘khoya,’ the base for many Indian sweets. It thickens the mixture and intensifies the creamy taste essential for barfi.