LAYERED PISTA BURFI

INGREDIENTS

FOR THE BASE

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

PISTA LAYER

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

INSTRUCTIONS

Step 1: Please refer to the link above for homemade mawa. I have used mawa #3 for this recipe.

Step 2: Crumble mawa and combine all the ingredients listed under ‘for the base’ in a heavy bottomed pan

Step 3: Start cooking this mixture on a medium-low heat.

Step 4: Cook for 15-20 minutes, stirring frequently. Soon the mixture will starts to come together like a dough and will thicken. It will begin to leave the sides of the pan.

Step 5: Remove from heat and allow it to cool. Take some mixture in your hands and make a tight fist. The mixture should feel dry and greasy and not sticky at all.

Step 6: Grease a tray and line it with wax paper. Spread the mawa mixture into the prepared tray/ pan. Even out the mixture with a spoon. Set it aside to chill.

Step 7: Moving on to the next step. Crush pistachios with a rolling pan and set it aside.

Step 8: Combine the first three ingredients listed under ‘pista layer’ in a heavy bottomed pan.

Step 9: Cook for 15-20 minutes, stirring frequently. Soon the mixture will starts to come together like a dough and will thicken. It will begin to leave the sides of the pan.

Step 10: Add crushed pistachios to the above cooked mixture and mix until well blended.

Step 11: Add edible food color and mix it well. I have used Wilton green color mist food color spray.

Step 12: Add this mix on top on the mawa layer.

Step 13: Spread it evenly. Cover with cling wrap and refrigerate it overnight.

Step 14: Cut it into pieces and enjoy!

Step 15: Store in airtight container and its good for a week.