Pista Burfi is a luscious Indian sweet (mithai) that beautifully combines the rich, nutty flavour of pistachios with the aromatic touch of cardamom and the creamy texture of fresh coconut. This spiced pistachio fudge is ideal for festivals like Diwali, Holi, or Raksha Bandhan, or simply to treat guests after a special meal. With a silky consistency and delightful nuttiness, it stands out among traditional Indian sweets.
Ingredients
- 2 cups pistachios
- ¼ cup fresh coconut, grated
- 1 cup sugar
- 1 teaspoon cardamom powder
Instructions
- Soak pistachios
Begin by soaking the pistachios in warm water for about 30 minutes. This helps soften them and makes blending easier. - Blend pistachios & coconut
Drain the soaked pistachios and place them in a blender along with the grated coconut. Grind them until you get a nearly smooth mixture. Set aside. - Prepare sugar syrup
In a medium saucepan, combine the sugar with ¼ cup of water over medium heat. Stir gently until the sugar dissolves fully. Continue boiling until the syrup reaches a two-string consistency. - Test syrup consistency
Use the cold water candy test: drop a small amount of syrup into cold water. If it holds its shape like a soft ball (without dissolving), it’s ready. - Incorporate nut mixture & cardamom
When the syrup is at the right consistency, reduce heat and carefully stir in the ground pistachio‑coconut mixture and cardamom powder. - Cook and thicken
Maintain medium heat, stirring continuously, so the mixture does not stick to the pan. Within 10–15 minutes, the mixture will thicken and begin to leave the sides of the pan, as the oils from pistachios and coconut get released. - Remove from heat
Once you see the mixture pulling away from the pan sides, turn off the heat. Avoid stirring further while on heat to prevent overcooking or crystallization (which can make the burfi too hard). - Set in pan
Transfer the thickened mixture into a greased square or rectangular tray. Spread it evenly and press gently so it sets uniformly. - Cool completely
Let the burfi rest and cool fully at room temperature. As it cools, it will firm up. - Slice & serve
After completely cooling, cut it into squares or diamond shapes. Serve as a delightful sweet at the end of a meal or during festive celebrations. - Serving ideas
This pista burfi pairs beautifully after traditional Indian dishes such as dal makhani, aloo bhindi sabzi, palak raita, phulka, and jeera rice.
Recipe Summary
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Makes / Servings: 8 servings
- Cuisine: Indian
- Course: Dessert
Why This Recipe Works & Tips
- Nutty richness with mild sweetness: Because pistachios have natural oils, this burfi is rich but not overly heavy.
- Cardamom elevates flavour: The subtle spice from cardamom gives it a classic Indian touch.
- Watch syrup carefully: Achieving the right syrup consistency is key — if undercooked, it won’t set; if overcooked, it can become hard and brittle.
- Don’t stir after removal: Overstirring once removed from heat encourages crystallization, which ruins the texture.
- Pan & shape options: You can use any greased tray — just ensure the thickness is even for consistent cuts.
- Shelf life & storage: Store the burfi in an airtight container. It stays good for several days at room temperature (in cool, dry weather) or longer if refrigerated.
Final Thoughts
Pista Burfi is a splendid way to showcase the elegance of pistachios in Indian sweets. Its aromatic profile, coupled with a smooth, melt‑in‑mouth texture, makes it a favorite for festive occasions and celebrations. Whether you’re gifting boxes to loved ones or enjoying a treat at home, this recipe delivers a satisfying blend of taste, tradition, and finesse.