Layered Pista Burfi
A festive Indian sweet made with milk solids and pistachios, layered elegantly and perfect for Diwali offerings or gifting.
Equipment
- Heavy-bottomed pan
- Nut grinder or food processor
- Greased tray
- Sharp Knife
Ingredients
Base Mixture
- 1 cup full-fat milk
- 1½ cups khoya (milk solids) crumbled
- ¾ cup sugar
- 2 pods cardamom crushed
Pistachio Layer
- ½ cup pistachios ground
Optional Layer (Almond / Strawberry / Chocolate)
- ¼ cup almonds ground (optional)
- strawberry paste thick, no extra water (optional)
- cocoa paste / melted chocolate (optional for chocolate layer)
- ghee for greasing and pressing
Instructions
- Grind pistachios (and almonds if using) into a fine powder or paste.
- Heat milk in a heavy-bottomed pan until simmering.
- Add crumbled khoya and stir continuously over medium-low heat.
- Add sugar and crushed cardamom; continue stirring until mixture thickens.
- Divide the thickened base into portions equal to number of layers.
- Mix one portion with pistachio powder to get the pistachio layer.
- Mix the optional portion(s) with almond paste or strawberry or cocoa as needed.
- Grease a tray with ghee and line with parchment paper.
- Spread the first layer evenly; let it set until semi‑firm.
- Carefully add the next layer, pressing gently; if a third layer, repeat.
- Garnish the top with chopped pistachios.
- Let the burfi cool fully, then refrigerate to firm up.
- Slice into squares or diamonds using a ghee‑greased knife and serve.
Notes
Ensure layers have similar consistency and press gently to avoid cracks. Cool gradually to preserve the finish.