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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add water and granulated white sugar to a kadhai. Cook on medium heat until the sugar completely dissolves and the mixture turns slightly syrupy.
Add ghee and pistachio butter. Stir well until everything combines smoothly and starts to thicken.
Add milk powder and mix continuously to avoid lumps. Cook on low to medium heat until the mixture becomes thick and sticky.
Add ground unsalted pistachios, ground cardamom, and saffron. Mix well until it forms a smooth, dense mixture that begins to leave the sides of the kadhai.
Transfer the mixture to a greased tray and spread it evenly, patting it down gently to smooth the surface.
Garnish with chopped pistachios and dried rose petals on top.
Place the tray in the refrigerator for 2–4 hours to set completely. Once firm, cut into even pieces and serve.
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Ensure to mix continuously when adding milk powder to prevent lumps.
Refrigerate the burfi for at least 2 hours to ensure it sets properly before cutting.
Can I use butter instead of ghee?
Yes, you can use butter as a substitute for ghee in this recipe.
How do I prevent lumps when adding milk powder?
Mix continuously while adding the milk powder to avoid lumps.
How long should I refrigerate the burfi?
Refrigerate the burfi for 2–4 hours to set completely.
Can I use salted pistachios?
It's best to use unsalted pistachios to maintain the intended flavor balance.
What can I use instead of pistachio butter?
You can substitute almond butter if pistachio butter is unavailable.
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