Barfi pista

Barfi pista

Pistachio cream sweetmeat

By
From
The Complete Asian Cookbook
Makes
16
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Barfi badam, see recipe for ingredients and method
see method for extra ingredients

Method

  1. To make a pistachio cream sweetmeat, follow the method for barfibadam. Substitute 100 g pistachio kernels for the ground almonds. Blanch the pistachios in boiling water for 2 minutes, then remove the skins and pound to a paste using a mortar and pestle.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again