Pista Burfi

Blanch the pistachios in boiling water. Drain and remove the peels.

Make a coarse paste of the blanched and peeled pistachios in a mixer-grinder without using any water. Remove and keep aside.

Make a sugar syrup of two-string consistency.

In a kadai, mix together the pistachio paste and the sugar syrup and with the help of a wooden spatula, keep on stirring the mixture till it leaves the sides of the kadai and forms a ball. (take care not to burn the mixture).

Pour the mixture over a flat wooden surface and cut evenly with a spatula to the desired thickness.

Spread out the silver foil (varakh), and cut into square shapes with a sharp knife.

Remove when cooled.