Delicious Indian Pista Burfee Recipes

PISTA MILK

Pista Milk image

Make and share this Pista Milk recipe from Food.com.

Provided by Sageca

Categories Beverages

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 glasses fresh milk
3 teaspoons cornflour
6 small green cardamoms, grounded
20 almonds
10 pistachio nuts
sugar, according
kewra essence
4 tablespoons of mixed fruit juice
2 scoops vanilla ice cream
strawberry jelly

Steps:

Shell Pistachio and Almonds, wash them and cut them into fine pieces.
Boil 2 glasses of fresh milk.
Mix Cornflour in water to make a flowing consistency and mix it in boiling milk.
Put grounded Elaichi Powder (green cardamoms grounded)in the milk.
Put in Sugar according to taste and keep the mixture in the fridge.Let it cool.
Upon Cooling, put in shelled Almonds and Pistachio Nuts and churn it in a mixture.
Put 2-3 drops of Kewra Essence in the milk mixture and refrigerate it to make it chilled.
To serve, Take a glass, Put in 2 tablespoons of Mixed Fruit Cocktail, put in milk.
Top it with half a scoop of Vanilla Ice Cream and 2 teaspoons of Strawberry Jelly.
It's Ready to Serve.
Kewra Essence (Substitute it with Vanilla).

Nutrition Facts : Calories 322.3, Fat 20.3, SaturatedFat 7.7, Cholesterol 44, Sodium 153.5, Carbohydrate 27.3, Fiber 2.6, Sugar 15, Protein 9.8

DELICIOUS INDIAN PISTA BURFEE

Delicious Indian Pista Burfee image

My dad, the biggest sweetie(cos he loves sweets too much!) in my house loves pista burfee alot. I love pistachio ice-cream alot;-) Hope you enjoy this! This is from the Foodcourt column, Weekend.

Provided by Charishma_Ramchanda

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3/4 can condensed milk
150 g cottage cheese
150 g khoya (dried milk powder)
50 g all-purpose flour (maida)
75 g pistachios, finely chopped and powdered in a mixer

Steps:

Mash the cottage cheese and khoya till smooth.
Blend in the condensed milk and flour using a mixer.
Add powdered pistachios.
Mix well.
Transfer to a thick bottomed vessel.
Cook on slow flame till the mixture becomes thick and forms a ball.
Pour onto a lightly greased tray (that's been greased with ghee).
Spread evenly to about 1/2 inch thickness.
Cool for 4-5 hours.
Cut into squares and serve.
Store refrigerated in air-tight containers.

Nutrition Facts : Calories 343.6, Fat 12.7, SaturatedFat 5.2, Cholesterol 27, Sodium 199.6, Carbohydrate 47, Fiber 1.5, Sugar 37.4, Protein 12.2

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