Ingredients
• Pistachios 1 1/2 cups
• Sugar 2/3 cups
• Liquid glucose 1 tablespoon
• Ghee 1 tablespoon
• Silver warq
Method
Blanch, drain and peel the pistachios. Roast them in the oven and then powder coarsely.
Cook the sugar with one and one third cups of water in a deep non-stick pan over medium heat till the syrup reaches 118°C/ 244°F, or till it attains a multi-string consistency.
Stir in the liquid glucose and ghee.
Remove the pan from the heat and add the pistachio powder, stirring continuously. Knead lightly to make a soft dough.
Divide the mixture into two equal portions and roll them out as thinly as possible. Roll each one up into a long cylinder and cut into one-inch pieces.
Decorate with chandi ka varq and arrange the rolls on a platter. Place in a refrigerator to set for an hour before serving.
• Pistachios 1 1/2 cups
• Sugar 2/3 cups
• Liquid glucose 1 tablespoon
• Ghee 1 tablespoon
• Silver warq
Method
Blanch, drain and peel the pistachios. Roast them in the oven and then powder coarsely.
Cook the sugar with one and one third cups of water in a deep non-stick pan over medium heat till the syrup reaches 118°C/ 244°F, or till it attains a multi-string consistency.
Stir in the liquid glucose and ghee.
Remove the pan from the heat and add the pistachio powder, stirring continuously. Knead lightly to make a soft dough.
Divide the mixture into two equal portions and roll them out as thinly as possible. Roll each one up into a long cylinder and cut into one-inch pieces.
Decorate with chandi ka varq and arrange the rolls on a platter. Place in a refrigerator to set for an hour before serving.
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