Pistachio Gulkand Barfi
"This Pistachio Gulkand Barfi recipe uses a gulkand filling enhanced with nuts, fennel seeds and coconut."Serves 25 | Prep Time 10 mins | Cook Time 20 mins
Why I Love This Recipe
Barfi is an Indian sweet in form of a fudge that has a soft melt in mouth consistency. There are many variations of it that are possible, however the original barfi recipe is made of just milk and sugar. This recipe uses a barfi base made with pistachios. This Pistachio Gulkand Barfi recipe uses a gulkand filling enhanced with nuts, fennel seeds and coconut. Each piece is like a sandwich of two pistachio base barfi layers with enhanced gulkand filling in between.
Ingredients You'll Need
200 gm Pistachios
70 gm Sugar
2 tbsp Milk
1 tsp Cardamom powder
1 cup Gulkand
2 tbsp Cashews
2 tbsp Pistachios
2 tbsp Almonds
2 tbsp Chiroli
2 tbsp Coconut
1 tsp Fennel seeds
1 tsp Cardamom
3 sheets Silver foil
To make pistachio powder:
-First roast the pistachio on very slow heat for 15 minutes. Roasting should not change the color of the pistachio, but just heat them up. Roasting makes it easier to make powder, without releasing the oil while grinding.
-Now let them cool down before crushing them into powder form.
-Once cool, you can use your spice grinder to grind them. Just make sure not to overload the grinder. Do in small batches. Pulse it. Do not run the grinder for long times.
-Lastly sieve the powder to remove any uncrushed ot big pieces of pistachio. You may grind these again.
-Take gulkand in a mixing bowl and add finely chopped cashews, almonds, pistachios, crusshe fennel seeds, shredded coconut and cardamom powder. Mix it well and keep aside.
-In this whole process heat should be medium low. Take a non-stick pan and heat it up.
-Add sugar and water to make a single string sugar syrup.
-When all the sugar is dissolved in water, add 2 tbsp of milk in the syrup to remove all the gunk from the syrup. The milk will form the scum on top of the syrup, that you could remove with help of a small strainer.
-To check if the sugar syrup is ready put a small drop on your four finger and thumb and pull the finger apart to check if the string forms between your fingers.
-Don’t burn yourself as syrup will be hot. You need to act fast because the consistency of syrup changes really quickly. If the sugar consistency changes to more thicker then your barfi will be really chewy.
-When the syrup is ready, first add cardamom powder and then pistachio powder in it. Quickly mix together in the syrup. If the whole thing is not coming together, you might need to add a little bit of milk to help in getting everything together.
-Keep stirring. As the mixture starts leaving the pan add 1 tsp of ghee and mix to glaze the mixture.
-Remove the mixture from the pan and put it on the parchment sheet.
-Keep kneading the dough with spatula to bring in together as a dough.
-Next step is to make a flatten it out, which can be done in two ways. You can simply use the spatula to flatten it or you can either roll it with a rolling pin. If you decide to use the rolling pin, first put the parchment paper on the top to make sure that mixture does no stick to the rolling pin.
-You will need two flat spreads to make a sandwich with gulkand in between them. So you can either make two flats or divide a single flat in two parts.
-Spread the gulkand over one of the flattened barfi dough and the put the other flattened barfi layer on the top to make a sandwich. Use the parchment paper to help you lift the other layer and flip it over the spread.
-Put another parchment sheet on the top and roll it with a rolling pin lightly to bond the three layers together.
-Now, remove the parchment sheet and cut it into your desired shape. Note, before making a final cut, make some guiding grid, to make sure all your pieces look similar in size and shape.
For decoration, you can either put silver foil on the top to bring out the rich look of the barfi, spread some dry pistachios on the top, use dry rose petals or do combination of any of them. Since the festive season is going on, I used silver foils.