Kunafa Pistachio Barfi

Ingredients

• 1 cup Pistachios (unsalted, shelled; soak in warm water for 15‑20 minutes then drain)
• 1/2 cup Semolina (Fine‑ground) (toasted lightly until golden; this is the “roasted sea” layer)
• 2 tablespoons Ghee (clarified butter for sautéing the toasted semolina)
• 1/2 cup Milk Powder (full‑fat, unsweetened)
• 1 can Sweetened Condensed Milk (14 oz (400 g) can)
• 1/2 cup Whole Milk (room temperature)
• 2 tablespoons Pistachio Garnish (chopped, toasted lightly)

Instructions

1. Soak and Blend Pistachios

   Place pistachios in a bowl, cover with warm water and let soak for 15‑20 minutes. Drain, transfer to a blender, and blend until a smooth paste forms.

   Time: PT20M

2. Toast and Sauté Semolina

   In a saucepan, melt the ghee over medium heat. Add the semolina and stir continuously for 3‑4 minutes until it turns light golden and releases a nutty aroma.

   Time: PT5M

   Temperature: Medium heat

3. Combine Dry Ingredients

   To the same pan, add milk powder and the blended pistachio paste. Stir to combine evenly.

   Time: PT2M

   Temperature: Medium heat

4. Add Sweeteners and Liquids

   Pour in the condensed milk and whole milk. Mix continuously, scraping the bottom, until the mixture thickens and starts to pull away from the pan (about 8‑10 minutes).

   Time: PT10M

   Temperature: Medium heat

5. Divide the Mixture

   Remove half of the thickened mixture and set aside in a separate bowl (this will be the smooth pistachio layer).

   Time: PT2M

6. Combine with Toasted Semolina

   Take the remaining half in the pan and fold in the toasted semolina (the “roasted sea”). Mix until fully incorporated, creating a slightly grainy base.

   Time: PT3M

7. Assemble the Barfi

   In a greased serving tray, spread the semolina‑pistachio base evenly (about 1/4‑inch thick). Layer the reserved smooth pistachio mixture on top, spreading gently. Sprinkle the remaining toasted pistachios over the top for garnish.

   Time: PT5M

8. Set and Slice

   Allow the assembled barfi to cool to room temperature, then refrigerate for at least 30 minutes to set firmly. Once set, cut into 8 equal squares or diamonds.

   Time: PT30M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Pistachios: Almonds, Cashews
• Instead of Semolina (Fine‑ground): Coarse cornmeal, Ground rice
• Instead of Ghee: Unsalted butter, Coconut oil
• Instead of Milk Powder: Evaporated milk (reconstituted), Soy milk powder
• Instead of Sweetened Condensed Milk: Homemade condensed milk, Coconut condensed milk
• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Pistachio Garnish: Chopped almonds, Pistachio dust

Equipment Needed

• Blender
• Saucepan
• Spatula
• Mixing Bowl
• Measuring Cups and Spoons
• Serving Tray or Square Dish
• Knife

Critical Steps — Do Not Skip

• Soaking and blending pistachios to a smooth paste.
• Toasting semolina in ghee without burning.
• Cooking the milk‑condensed mixture to the correct thickened consistency.
• Dividing the mixture correctly to create distinct layers.
• Allowing sufficient cooling time for the barfi to set before cutting.

Chef Tips from the Video

• Use fresh, high‑quality pistachios for the best flavor and color.
• Toast the semolina in ghee until it smells nutty – this is the secret to the kunafa‑style aroma.
• For an extra shine, brush the top layer with a thin glaze of melted ghee before garnishing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended; texture may become grainy.

Room temperature: Can sit at room temperature for up to 24 hours if covered.

Make-Ahead Tips

• Prepare the pistachio paste and toasted semolina a day ahead; store each in airtight containers in the fridge.
• Assemble the barfi up to step 7 and refrigerate; add the final garnish just before serving.

Frequently Asked Questions