Milk Pista Barfi Recipe, a classic Indian dessert. Combining the richness of milk, pistachios, and sugar, this sweet is perfect for festivals like Diwali, Navratri, and special occasions.
What is Milk Pista Barfi Recipe?
Indian sweets are known for their delightful flavors and lovely aromas. One such delight is Milk Pistachio Barfi. It is a mouth-watering dessert that combines the richness of milk with the nuttiness of pistachios. This dish makes for a heavenly treat that can be enjoyed on special occasions or anytime as a sweet treat.
History of Milk Pista Barfi
Milk Pista Barfi, a traditional Indian sweet, has its roots in ancient Indian and Middle Eastern cuisine. The word “barfi” originates from the Persian word “barf,” meaning snow, due to its white color. This sweet treat dates back to the Mughal Empire (1526-1756), where it was served at royal courts.
Influences and Evolution
Influenced by Persian, Turkish, and Indian flavors, Milk Pista Barfi combines milk, sugar, ghee, and pistachios. Today, it’s a beloved dessert across India, Pakistan, and the Middle East, often served at festivals, weddings, and special occasions. Its rich history and cultural significance make Milk Pista Barfi a timeless delight.
How to Make Milk Pista Burfi
To prepare the Milk Pista Burfi, gather the following ingredients:
Ingredients
Milk: 2 cups
Pistachios, 1 cup
Sugar: 1 cup
Ghee, 1/2 teaspoon
Cardamom powder: A pinch of
saffron, optional
Preparation Time
The preparation time for Milk Pista Burfi is approximately 1 hour, including both active and passive time.
Step-By-Step Instructions
Preparing the Milk Mixture
- Heat milk in a heavy bottomed pan over medium heat.
- Allow the milk to reduce by boiling for about 30 minutes.
- Stir occasionally to prevent sticking to the bottom.
Adding the Pista Flavor
- Roast the pistachios in a separate pan on low heat until fragrant and slightly golden. Let them cool down.
- Grind the roasted pistachios to a fine powder using a blender or food processor.
- Add the pistachio powder to the reduced milk, making sure it is fully incorporated.
Cooking the Burfi Mixture
- Add sugar to the milk and pistachio mixture.
- Cook the mixture over low heat, stirring constantly, until it thickens to a dough-like consistency.
- It may take around 20–30 minutes for the mixture to thicken, so be patient.
- To test if it is ready, take a small portion of the mixture and roll it into a ball. If it holds its shape, it is sufficiently cooked.
Shaping and Cooling
- Transfer the cooked barfi mixture to a greased plate or tray, spread it evenly with a spatula.
- Sprinkle the barfi with some crushed pistachios and cardamom powder or saffron for added visual appeal.
- Allow the barfi to cool completely at room temperature for about 1-2 hours.
- After cooling, cut into desired shapes like squares or diamond patterns.
- Serve the delightful Milk Pistachio Barfi and enjoy!
Serving and Storing
Milk Pista Burfi can be served as a sweet treat after meals or as part of festive celebrations. It pairs well with a cup of warm tea or as an accompaniment to Indian desserts like Gulab Jamun. Store the burfi in an airtight container at room temperature for up to 5-7 days, ensuring it is kept away from moisture.
Tips for Pista Burfi
For extra flavor enhancement, you can add a teaspoon of rose water or a few drops of Kewra essence to the milk.
To increase the visual appeal, you can sprinkle finely chopped pistachios on top of the barfi after shaping it.
For a creamier texture, you can replace some of the milk with condensed milk.
Variations for Pista Burfi
Use quality milk powder for best results.
Adjust sugar to taste.
Add dry fruits or chopped nuts for extra flavor.
Store in airtight containers.
Nutrition Values
Calories: 220
Fat: 12g
Carbohydrates: 25g
Protein: 4g
Fiber: 2g
Conclusion
Milk Pista Barfi Recipe is a delicious Indian sweet for festivals and special occasions. Create this traditional dessert at home with our simple recipe.