New Sweet Recipe Kunafa Pista Barfi

Ingredients

• 1 cup Sevai (Vermicelli) (lightly roasted, broken into small pieces)
• 4 tablespoons Ghee (divided: 2 tbsp for roasting sevai, 2 tbsp for final cooking)
• 1/2 cup Granulated Sugar (for syrup)
• 1/4 cup Water (for syrup)
• 150 grams Cashew Nuts (roasted and ground to a fine powder)
• 1 cup Pistachio Nuts (roasted and ground to a fine powder)
• 1/2 teaspoon Cardamom Powder (freshly ground)
• a pinch Saffron strands (optional, for colour and aroma)
• 3 tablespoons Khoya (Mawa) (crumbled)
• 1 sheet Butter Paper (Parchment) (to line the mold)

Instructions

1. Roast the Sevai

   Heat 2 tbsp ghee in a kadhai over medium flame. Add the sevai and stir continuously for 5‑7 minutes until it turns light golden and emits a nutty aroma. Transfer to a bowl and set aside.

   Time: PT7M

   Temperature: Medium flame

2. Prepare One‑Thread Sugar Syrup

   In a small saucepan combine 1/2 cup sugar and 1/4 cup water. Bring to a boil, then simmer on medium heat until the syrup reaches a single thread consistency (about 1‑2 mm when a drop is taken between thumb and forefinger).

   Time: PT10M

   Temperature: Medium flame

3. Grind Nuts and Mix with Syrup

   While the syrup is cooking, roast cashews and pistachios lightly (if not already roasted) and grind them in a blender to a fine powder. Add the nut powder, cardamom powder and saffron to the hot syrup, stirring continuously for 3‑4 minutes until well combined.

   Time: PT13M

4. Incorporate Khoya and Remaining Ghee

   Add the crumbled khoya and the remaining 2 tbsp ghee to the nut‑syrup mixture. Cook on medium flame, stirring, for another 8 minutes until the mixture thickens and starts to leave the sides of the pan.

   Time: PT8M

   Temperature: Medium flame

5. Prepare the Mold

   Line the square mold with butter paper, allowing excess paper to hang over the sides for easy removal later.

   Time: PT7M

6. Layer the Barfi

   Spread half of the roasted sevai evenly at the bottom of the prepared mold. Pour the thickened nut‑syrup mixture over it, spreading with a spatula. Top with the remaining sevai, pressing gently. Sprinkle a little extra nut powder on top for garnish.

   Time: PT5M

7. Cool and Cut

   Allow the barfi to cool to room temperature, then refrigerate for about 1 hour to set firmly. Once set, lift out using the overhanging butter paper and cut into 8 equal squares or diamonds.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g