Pista Barfi is mildly flavoured with cardamom, and tastes good as such, but if you wish for a more elaborate presentation, you could choose to sandwich two varieties of barfi, garnish with roasted nuts and saffron.

  • Course-Dessert
  •  Cuisine-Indian
  •   Prep Time-10 minutes

Ingredients of Layered Pista Barfi

FOR THE BASE

  • 2.5 cups Mawa
  • 3/4 cup Sugar
  • 2 tablespoon Ghee
  • 1 teaspoon Eliachi Powder (Cardamon Powder)

Also Read: Zafrani Kaju Katli

PISTA LAYER

  • 2 cups Mawa
  • 1/2 cup + 2 tablespoon Sugar
  • 2 tablespoon Ghee
  • 1/4 cup Crushed Pistachios
  • A pinch of Green color

Method of Layered Pista Barfi

  1. Please refer to the link above for the homemade mawa. I used mawa for this recipe. Crumble the mawa and mix all the ingredients listed under “for the base” in a heavy-bottomed saucepan.
  2. Start cooking this mixture over medium-low heat. Cook 15-20 minutes, stirring frequently.
  3. Soon the mixture will start to come together like a paste and thicken. It will start to leave the sides of the pan Remove from heat and let cool.
  4. Take a mixture in your hands and clench your fist.
  5. The mixture should be dry and oily and not sticky at all.

  • 6. Grease a tray and line it with waxed paper. Spread the mawa mixture in the prepared pan / mold. Equalize the mixture with a spoon. Set aside to cool.
  • 7. Go to the next step. Crush the pistachios with a roller mold and set aside.
  • 8. Combine the first three ingredients listed under “pista layer” in a heavy-bottomed saucepan.
  • 9. Cook 15 to 20 minutes, stirring frequently. Soon the mixture will start to come together like a paste and thicken. It will start to leave the sides of the pan.
  • 10. Add the crushed pistachios to the cooked mixture above and mix until homogeneous. 11. Add edible food coloring and mix well. I used the Wilton green color mist food coloring spray.

 12. Add this mix on top on the mawa layer.
13. Spread it evenly. Cover with cling wrap and refrigerate it overnight.
14. Cut it into pieces and enjoy!

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