Namaste and welcome to Papa Mummy Kitchen! 🙂
In this post we’re sharing the recipe for Pista Katli or Pista Burfi. This is a simple Indian dessert made of Pistachios and is typically known for its diamond shape.
Typically Pista Katli is prepared by soaking Pistachios in water for several hours, grinding it into a smooth paste in the mixer-grinder and then cooking it for a while in sugar syrup. This method has two major drawbacks to it –
- the traditional method takes several hours to prepare this katli
- on account of heating Pistachios paste with sugar its often observed that the flavor of Pistachios is lost.
So keeping these two points in mind, we’re sharing a method that is comparatively very simple to prepare, takes a lot less time in preparation and needs no heating! Since we’re not heating Pistachios in this process the outcome has a much much stronger flavor of Pistachios in it. You’ll love it!
So let’s get started!
Pista ki Katli - पिस्ता की कतली
- 1/2 cup Milk powder (मिल्क पाउडर – १/२ कप)
- 1/2 cup Sugar (powdered) (चीनी (पीसी हुई) – १/२ कप)
- 1 tsp Desi Ghee (देशी घी - १ छोटा चम्मच)
- to knead Milk (boiled) (दूध (उबला हुआ) - गूंधने के अनुसार)
- 1/2 cup Pistachios (पिस्ता – १/२ कप)
- 1 pinch Food color (Green) (फ़ूड कलर (हरा) - १ चुटकी)
- Detailed instructions to prepare Pista Katli share explained in the video below.
- The amount of Milk that is added while preparing the dough for Pista Burfi is essentially what defines if the Burfi will be brittle or firm or soggy. The difference in the amount of Milk that causes burfi to be too hard or too soggy is very less. So if, by mistake, you add 1 table spoon of extra Milk to the dough, you might endup with extremely soggy pista burfi. We therefore suggest that you add milk to the dough incrementally in very small quantities i.e. tea spoons.
- The dough that you knead for this recipe must be on the harder side. As a benchmark, you may try to keep the dough just as firm as the one that you knead while preparing a regular Puri.
- If while rolling the dough, you observe major cracks forming at the edge of the rolled dough - it basically means that your dough is too hard. In such a scenario, we suggest that, teaspoon-by-teaspoon, you add Milk to the dough to make it softer.