Ingredients:

• 1 cup Mughni Gold Pistachios (unsalted)
• 1 cup khoya (milk solids)
• 1/2 cup sugar
• 1/4 cup water
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• Ghee (clarified butter) for greasing

Instructions:

1. Prepare the Pistachio Powder:

   • Grind the Mughni Gold Pistachios in a food processor to make a fine powder. Set aside.

2. Cook the Khoya:

   • In a non-stick pan, add the khoya and roast it on low to medium heat until it turns light golden brown. Keep stirring continuously to avoid burning.

3. Prepare Sugar Syrup:

   • In a separate saucepan, combine sugar and water. Cook this mixture on medium heat until it forms a one-string consistency. To check, take a drop of the syrup between your thumb and forefinger; it should form a single thread.

4. Combine Khoya and Pistachio Powder:

   • Add the roasted khoya and pistachio powder to the sugar syrup. Stir continuously on low heat to avoid lumps.

5. Add Flavorings:

   • Sprinkle cardamom powder and saffron strands (if using) into the mixture. Continue to cook and stir until the mixture thickens and leaves the sides of the pan.

6. Transfer to a Greased Pan:

   • Grease a plate or tray with ghee. Pour the hot mixture onto the greased surface.

7. Shape the Barfi:

   • Flatten the mixture evenly using a greased spatula or the back of a spoon. You can also garnish the top with some chopped pistachios for added texture and flavor.

8. Let it Cool:

   • Allow the mixture to cool for a couple of hours until it sets completely.

9. Cut into Squares:

   • Once the Pista Barfi has cooled and solidified, use a sharp knife to cut it into squares or diamond shapes.

10. Serve:

    • Your homemade Pista Barfi is ready to serve. Enjoy the rich, nutty flavor of Mughni Gold Pistachios in this delightful Indian sweet.

This Pista Barfi is not only delicious but also showcases the exquisite taste of Mughni Gold Pistachios. It’s perfect for festivals, celebrations, or as a sweet treat any day.

Ingredients:

• 1 cup Mughni Gold Pistachios (unsalted)
• 4 cups whole milk
• 1/2 cup sweetened condensed milk
• 1/2 cup sugar (adjust to taste)
• 1/2 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• Chopped pistachios for garnish

Instructions:

1. Prepare Pistachio Paste:

   • In a food processor, grind the Mughni Gold Pistachios into a fine paste using a little milk. Set aside.

2. Reduce Milk:

   • Pour the whole milk into a heavy-bottomed pan and bring it to a boil. Reduce the heat to low and simmer, stirring frequently, until the milk reduces to about half its original quantity. This process can take around 30-40 minutes.

3. Add Sweeteners:

   • Add the sweetened condensed milk and sugar to the reduced milk. Stir well until the sugar dissolves completely.

4. Combine Pistachio Paste:

   • Mix in the pistachio paste you prepared earlier. Stir until the mixture thickens.

5. Add Flavorings:

   • Sprinkle cardamom powder and saffron strands (if using) into the mixture. Continue to cook for a few more minutes, stirring consistently.

6. Cool the Mixture:

   • Remove the pan from the heat and allow the mixture to cool to room temperature.

7. Pour into Molds:

   • Pour the kulfi mixture into kulfi molds or any small, freezer-safe containers. If you don’t have kulfi molds, you can use small cups or popsicle molds.

8. Freeze:

   • Cover the molds with aluminum foil or plastic wrap and insert a stick or popsicle stick into the center of each mold. Place them in the freezer.

9. Freeze Until Set:

   • Allow the pistachio kulfi to freeze for at least 6-8 hours or until completely set.

10. Serve:

    • To serve, dip the molds briefly in warm water to loosen the kulfi. Gently remove the kulfi from the molds. Garnish with chopped pistachios and serve immediately.

Indulge in the rich, creamy goodness of homemade Pista Kulfi, enriched with the exquisite flavor of Mughni Gold Pistachios. This traditional Indian frozen dessert is a perfect treat for warm days or as a delightful ending to any meal.