Pista Badam Barfi Recipe: Pista badam barfi is a simple and quick sweet recipe made with almonds, pistachios, and khoya/mawa/milk powder. Many traditional sweets contain khoya, or evaporated milk solids.
Barfi is essentially milk-based fudge. Traditionally, khoya is used as the base. However, barfis can be made with condensed milk, milk powder, or milk. There are numerous ways to make barfi, such as:
A traditional Indian dessert made with a combination of almond and pistachio dry fruit powders The recipe is heavily influenced by other popular barfi recipes such as kaju katli and badam barfi. an ideal indian sweet recipe suitable for all occasions and festival seasons such as Diwali and Navratri
Barfi recipes are usually simple to make, but this pista badam barfi recipe is especially simple. The combination of almonds and pistachios blends perfectly to form a rich and flavorful dry fruit fudge. Furthermore, these burfi can be prepared in minutes and stored for months.
I used an equal proportion of badam and pista in this recipe, which should balance the taste and flavour of each other. However, the combination of these ingredients can be easily altered to create a unique pista badam barfi recipe. I personally recommend that you increase the amount of badam to make it more rich and tasty. But keep in mind that adding more badam necessitates more stirring until it forms a thick lump. I’ve also added milk powder, which not only helps to set the burfi but also makes it more creamy and rich. However, the main reason it is added is to help and set the pista and badam mixture so that it can be easily shaped later.
Although the recipe for pista badam barfi is extremely simple, some tips and suggestions for a rich and cream burfi recipe are provided. First and foremost, as previously stated, I used milk powder in this recipe. This can be easily replaced with sugar-free condensed milk. However, I strongly recommend the sugar and milk powder combination at all times. Second, you can add green food colouring to make it a darker green. You can also add more pistachios for a darker green colour. This, however, would make it more brittle. Finally, after the sugar has been added, continue to stir the nut mixture. Make sure it doesn’t stick to the bottom.
You can also see my other Sweet Recipes Collection, it Includes various delicious sweet recipes such as Ras Malai Recipe, Chhena Rasgulla Recipe, Peda Recipe, Chocolate Barfi Recipe, Jalebi Recipe and So on.
And you can also visit other categories such as:
Pista Badam Barfi Recipe Card:
Pista Badam Barfi
- 1/2 cup badam / almonds
- 1/2 cup pistachios
- 1 cup sugar
- 1 cup water
- 2 tbsp milk powder
- 2 drops green food colour (optional)
- 1 tsp ghee / clarified butter
- 1/4 tsp cardamom powder
- 2 tbsp badam & pistachios (chopped)
- First, soak 1/2 cup badam for 30 minutes in hot water.
- Remove the skin and pat it dry, making sure there is no moisture.
- 1/2 cup pistachios should be added to the badam in a small blender.
- Set aside after blending to a fine powder.
- 1 cup sugar and 1/4 cup water are combined to make the sugar syrup. Stir continuously while keeping the flame on low.
- Boil the sugar syrup for 8 minutes, or until it reaches the consistency of a string.
- Mix in the prepared badam pista powder and 2 tbsp milk powder.
- Add 2 drops of green food colouring for a brighter green colour.
- Mix continuously over a low to medium flame until a thick paste forms.
- Add a tsp of ghee and 14 tsp cardamom powder once the mixture begins to boil. It is, however, optional, but it does add flavour to the burfi.
- Continue to mix until the mixture begins to leave the pan. If you prefer a slightly harder burfi, continue to stir for a longer period of time.
- Place the mixture on a greased baking sheet lined with baking paper.
- Make a block of the desired thickness. The dough should be tapped and levelled.
- Now sprinkle with a few chopped almonds and pistachios and press lightly.
- Allow the dough to rest for 30 minutes, or until it has begun to cool slightly.
- Now, while the dough is still warm, cut it into pieces.
- Finally, serve the pista badam barfi recipe once it has completely cooled, or store in an airtight container for up to a month.
- To begin, use fresh badam and pista; otherwise, the burfi will not last long.
- Also, soak or blanch the badam to make skin removal easier.
- Also, only 1 string consistency of sugar syrup should be used. Otherwise, the burfi becomes hard and brittle.
- Most importantly, use a nonstick pan for quick and easy burfi.
- Finally, instead of using butter paper, you can use a plastic sheet or a greased plate to make pista badam barfi.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
Also Read: Paneer Pizza Recipe