Kesar Pista Barfi. (Amar D. Gupta/Siliconeer)
Considered a favorite offering to Goddess Lakshmi, here’s a twist to the traditional barfi, that you can make and serve as prashad for Diwali, writes Chef Sanjay Patel.
- 200 gm. mawa
- 125 gm. sugar
- 100 gm. pistachio powder
- 2 tsp. ghee
- ¼ tsp. crushed saffron (kesar)
- ¼ tsp. cardamom powder
- 1 drop. yellow color
Take sugar, make three thread sugar syrup using water. The sugar is two parts to one part water.
Boil the syrup until it becomes thick and stir them well.
Take some ghee in a pan, shred and roast the mawa, add cardamom powder. Now add pistachio powder and yellow color. Add sugar syrup to mixture and mix well, then spread in a greased dish.
After a while, cut them in equal squares and arrange them in paper cups.
Garnish with sliced pistachio and serve.