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Wednesday, October 29, 2014

Pista Katli Recipe |Pista Burfi ~ Indian Festival Sweets

Indian festival recipes

Pista Katli |Burfi is another version of katli which is similar to cashew katli and the only difference is pistachios are used instead of cashews here the method and the technique are the same when compare but the taste will obviously differ as we use different nuts here. I made them as a part of my mithai box for diwali and they turned out delicious. They color itself will make you go green , and this a perfect way to celebrate a festival. I have had pista katlis a lot but wanted to give it a try at home I just followed the same method I did for kaju katli and it turned out yumm. Do check the step wise in my kaju katli for reference. 

I love smooth soft burfis and who can resist nuts filled burfi's. Nuts make the sweet healthy but I know you might be conscious about the calories you might gain, oh come on its festival time and it is ok to have some sweets :P this is how I happen to eat them every time i make .I am not a big sweet tooth but my H is, so I make them for him but katlis are my fav I can't say no.So end having them helping my H to finish them all. Coming to the recipe the method is same as the kaju katli , you will surely achieve the recipe if you follow all the step and note all the tips. Lets move on to the recipe..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Pista burfi Recipe

Indian sweets recipes

Diwali Recipes

Pista Katli|Pista Burfi

    Preparation time
   Cook Time
                                     Indian Sweets
10 mins
    15 -20 mins
How to make katli ?
  Pistachio  pd - 2 cups
  Sugar - 1 cup
  Corn syrup - 1 tbsp (optional)
  Ghee for greasing (if needed)
  Green color - 1/4 tsp ( I used pd but liquid color   also works)
  Silver foil/ Vrak ( optional)

  • Grind the whole pistachios ( make sure you have the unsalted pistachios ) in a mixer till they are fine. Don't over grind the pista  as they may leave out the fat/ oil and stick to form lumps which may lead to disaster. Grind only till they are fine , They might be fine but look coarse so touch the pista pd and feel it whether it is fine pd.
  • To make sugar syrup take a sauce pan. Put sugar and 1/2 cup water and allow it to boil. Add corn syrup once it starts boiling.
  • Cook them till it reaches one string consistency. To check one string consistency you can take little water in a small plate , put some drops of syrup in the water, if the syrup stay and doesn't get dissolved . Another way to check is to rub some syrup with your thumb and index finger and stretch it a to forms a thread and that is single thread consistency.
  • Now add the pista pd, green color to the syrup in this stage. Simmer the flame to low and cook them stiring constantly till it starts leaving  the side of the pan.
  • Switch off the pan and transfer it to a greased plate and keep on mixing them with a spoon so that they don't stick to the plate and dry off and also if you keep on mixing, it will cool down a bit soon.
  • Once it cools down but still warm /easy to handle  knead them to a smooth dough, grease your hands while knead so that its easy enough.
  • On a greased parchment paper and a greased rolling pin start rolling  the dough to a rectangular shape. 
  • Cut them diagonally and cut them to form a diamond shapes.
  • Garnish them with vrak if needed or leave them as is. 
Step by step recipes
  • Store them in a air tight box and enjoy them for 4-5 days.
  • Make sure you grind the  pista pd fine , It might look coarse but with you touch you might feel the fineness. Also don't over grind the pista it might leave out the fat and lead to a disaster. Nuts when grinding should be taken care if you over grind it will be off no use as they tend to leave out fat/ oil.
  • If you add pista pd before one string consistency it will turn sticky and will not set right. Don't over cook the syrup more than one string consistency the pista will not cook completely so syrup consistency plays a very important role.
  • Keep on stiring after you add pista pd to the syrup else it will stick to the pan and burn. Use a non stick pan and wooden spatula it helps.
  • Then katli may look grainy once it leaves out the pan but it will turn smooth when you knead them well.
  • Corn syrup gives a very nice texture to the katli but you will get the same result without corn syrup too. So if you have you can add it.
  • Garnishing with Vrak is optional . Vrak is vegetarian some believe it is non veg bcoz it was made in between leather bags  ( which is non veg) but now a days it is processed in very hygienic method.   
  • If you feel your pista dough is dry while kneading you can add few tsp of milk to make it soft but if you add milk the katli might not be stored for longer, use it up soon and store it in fridge.
  • Use only unsalted pistas make sure you got the unsalted pistas.
  • Green color adds the very nice look to the pista katli but you can skip it if you want.
  • Traditionally there is no extra flavoring or essence added in katli's but if you like you can add pista essence here.

Kaju and pista katli Recipes


  1. Love those yummy looking pista katlis.. Color is so tempting.

  2. looks so tasty and love the color

  3. Just like kaju katli, these too are tempting. Appealing hue.

  4. The green colour looks awesome..very nicely made..

  5. looks delicious.. very tempting..

  6. Wow wonderful color and looks very festive with the vrak on top!

  7. Wow that looks awesome. .and wonderfully explained with all those tips.

  8. Pista Katli looks ultimate, the colour is highly eye catching.

  9. totally love the colour and texture:)

  10. lovely colour n tasty burfi !!

  11. Superb burfi,lovely colour

  12. I like the props you've used, especially the diyas.

  13. what a vibrant color - they look so good

  14. Looks so delicous n yummy!
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