✨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