Ingredients
• FOR PISTA BURFI
• Pistachios,blanched 2 cups
• Sugar 1 cup
• Milk solids (khoya),grated 1 cup
• Condensed milk 1/2 tin -200 millilitres
• FOR GAJAR HALWA
• Pure ghee 3 tablespoons
• Carrots,grated 5 large
• Sugar 1 cup
• Condensed milk 1/2 tin -200 millilitres
• Milk solids (khoya),grated 1 cup
• Green cardamom powder 1 teaspoon
Method
For Pista Burfi, peel pistachios and crush them with a cutter. Take sugar in a pan, add one cup of water and cook till a syrup of one thread consistency is formed. Add the crushed pistachios and mawa and cook on low heat for five minutes. For Gajar Halwa, heat pure ghee in another pan, add carrots and sauté on high heat for five minutes. Add sugar and mix.
• FOR PISTA BURFI
• Pistachios,blanched 2 cups
• Sugar 1 cup
• Milk solids (khoya),grated 1 cup
• Condensed milk 1/2 tin -200 millilitres
• FOR GAJAR HALWA
• Pure ghee 3 tablespoons
• Carrots,grated 5 large
• Sugar 1 cup
• Condensed milk 1/2 tin -200 millilitres
• Milk solids (khoya),grated 1 cup
• Green cardamom powder 1 teaspoon
Method
For Pista Burfi, peel pistachios and crush them with a cutter. Take sugar in a pan, add one cup of water and cook till a syrup of one thread consistency is formed. Add the crushed pistachios and mawa and cook on low heat for five minutes. For Gajar Halwa, heat pure ghee in another pan, add carrots and sauté on high heat for five minutes. Add sugar and mix.
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