A no-milk vegan pista badam burfi recipe perfect for Diwali or any other festival or occasion that you need a quick and easy nuts bar with a longer shelf life
Author: nags
Recipe type: Dessert
Cuisine: Indian
Serves: 10 squares
Ingredients
½ cup shelled, raw, unsalted pista
½ cup slivered or chopped raw, unsalted almonds
½ cup sugar
½ cup water
A pinch of cardamom powder
1 tbsp ghee (or oil for vegan version)
1 tbsp whole nuts for garnish
Instructions
Grease a baking tray or platter with oil/butter/ghee
Coarsely grind the nuts together in a spice grinder or mixie and set aside
Mix the sugar and water together in a saucepan
Bring to the boil and let it thicken
In the meantime, heat the ghee or oil in a pan and add the crushed nuts and cardamom powder
Mix well and roast until a nutty aroma comes out (about 2-3 mins)
Check if the sugar has reached a one-string consistency. When you take a bit of the syrup between two fingers and draw them apart, a string should form between your fingers. Or, a tip that I use is to check the back of the spoon or ladle I use to mix this. If the sugar syrup coats the spoon without dripping away, then its ready, at least for this recipe to work
Pour the thickened sugar syrup over the roasted nuts
Continue to mix over low heat until the mixture turns a bit firm and non-sticky
When it starts to form a ball around the ladle, it's ready
Transfer to the greased tray and flatten the top evenly
Add more crushed nuts on top and let it cool completely
Cut into squares or any other desired shape
Store in airtight containers for up to 5 days in room temperature or for up to 2 weeks in the refrigerator
Recipe by Edible Garden at https://www.cookingandme.com/2016/11/17/pista-badam-burfi-recipe/