I am back after a long time. I was caught up amidst setting up the house, job and catching up with friends. As you all know setting up the house is not an easy job. It’s fun but same time tedious. I am done setting up my living room so far and next up is the kitchen and dining (area where I spend most time and enjoy every bit of it :P)
We recently celebrated Diwali on 29th Oct. Diwali or Deepavali is the Hindu festival of lights, it spiritually signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair. The festival preparations and rituals typically extend over a five-day period. Before Diwali night, people clean, renovate, prepare sweets, snacks and decorate their homes and offices. On Diwali night, people dress up in new clothes or their best outfit, light up diyas (lamps and candles) inside and outside their home, participate in family puja (prayers) typically to Lakshmi – the goddess of fertility and prosperity. After puja, fireworks follow, then a family feast including mithai (sweets), and an exchange of gifts between family members and close friends. Here’s a picture of us from Diwali night.
So this Diwali I tried my hands on something more unique and out of my comfort zone. I am still amateur when it comes to making Indian sweets. This time I tried pista (pistachio) paan. As its name suggests, it comprises pista (pistachio) which is shaped in form of a paan. Pista barfi is rolled out evenly as a sheet and given a cone shape like paan then filled with dry fruits.
Yields: 24 pieces.
For Pista Barfi
- Pistachios 2 cup
- Milk Powder 1/2 cup
- Corn flour -2 tsp
- Powdered sugar -2 tbsp.
- Edible green color 8-10 drops
- Condensed milk -4 tbsp.
- Cardamom powder 1/2 tsp
- 4 tbsp. pistachios, blanched, peeled and chopped
- 4 tbsp. almonds, blanched, peeled and chopped
- 4 tbsp. walnut, chopped
- 8-10 drops Kewra essence
- 1/2 teaspoon cardamom (elaichi) powder
- a few saffron strands(optional)
Decoration: Edible silver sheets
- Place a small size pan over medium heat and add the shelled pista (pistachios) Roast the pista (pistachios) at medium low heat by continuously flipping so that they don’t get burn.
- Let the pista cool down and then grind them in mixer to a fine powder. Sieve the powder to get rid of any bits of pista left.
- Add the milk powder, sugar, cardamom powder and corn flour. Mix it well, add few drops of edible green food color. Add 1 tbsp. of condensed milk.
- Mix it with hand, it will turn into crumbly texture, keep adding condensed milk 1 tbsp. at a time until you can form a dough. If not add little more condensed milk.
- PS: Don’t knead the mixture too much else pista will release oil and it will be difficult to handle.
- Chop the dry fruits and set aside.
- In a small pan take 2 tsp of butter or ghee (clarified butter) on low heat, add 3 tbsp. of condensed milk and stir it. Add chopped dry fruits, cardamom powder and kewra essence. Stir for 1 minute and turn off the heat.
- PS: Do not cook the filling mixture for long time else it will get hard like rock. Now keep the filling mixture aside.
- Using the rolling-pin, roll out this dough in between 2 sheets of wax/ parchment paper until it is thin.
- Cut squares pieces, you may roll again the scrap pieces or enjoy them as pista barfi. I created another pista dessert which I will share with you in my next post.
- Join the opposite corner and then join the center to the other corner creating a cone. Fill the cones with the mixture and garnish with silver leaf. I did not have silver leaf at home and could not find it any of the Indian stores nearby.
- Your home-made Pista paan mithai is ready to serve 🙂 Enjoy!!