Pista Katli - The Sumptuous and Delectable North Indian Sweet for Festive Celebrations
This Pista Katli or Pista Kaju Katli is a nutty, and scrumptious Indian sweet dish prepared with pistachios, cashews, sugar, and ghee, and is often served as an after-meal dessert or as a part of the wedding and birthday party menu.
Create caviar-like pearls using agar-agar or sodium alginate for a stunning garnish.
Table of contents
The gorgeous green hue makes it a treat to the eyes, and the glamourous nutty texture makes it a green goddess of desserts! This lavish, rich, nutty, and melt-in-mouth sweet treat is a staple for every festival, celebration, and special occasion in North India.
Made with just 4 ingredients, this Pista Burfi gets done in just 30 minutes. Plus, making it is absolutely fuss-free, even a novice cook makes it without any effort!
About Pista Katli
Pista Katli or Burfi (Indian Style Pistachio Fudge) is an exquisite and very popular Indian mithai (sweet) made and enjoyed during festivals such as Holi and Diwali, wedding celebrations, and other special occasions.
The delicious taste and rich melt-in-mouth flavors of this divine and nutty sweet dish make it a treat to the taste glands.
It is a type of burfi, but unlike other milk-based burfis, this Pista Burfi or Pistachio Cashew Fudge has a distinctive nutty flavor, elegant appearance, rich-palatable taste, and a vibrant green color that makes it a perfect festive food.
Similar to the Kaju Pista Roll, this recipe of Kaju Pista Katli is very simple and easy to follow. No need to make a separate sugar syrup and not much muscle work is needed.
To prepare Halwai Style Pista Burfi, pistachios are soaked in water and then peeled and finely ground into a powder. Then the paste is cooked in some ghee. And after that, it is mixed with sugar and cashew powder.
The mixture is then cooked on medium-low heat/flame with ghee until it forms a smooth dough-like consistency. The dough is then cooled and rolled out into a thin layer.
The diamond-shaped katli is then garnished with edible silver/golden foil to add an extra element of luxury to the dessert. And finally cut into katli (diamond-shaped pieces). Pista Katlis are ready to enjoy!
Pista Katli or Pistachio Burfi is not only a delicious treat but also on the healthier side. As you are aware of the fact that pistachios are rich in nutrients and antioxidants that are good for heart health, and they also help in maintaining healthy blood sugar levels.
And cashews are low in sugar and rich in fiber, plant protein, and heart-healthy fats.
The only thing that makes it less healthy is sugar, but you can reduce the amount of sugar or use healthier alternatives. So all things considered, it is a wholesome and nutritious dessert that keeps you energized and makes you strong when eaten in moderation.
A piece or two during the festival season would surely charge you up to face the hectic day!
This impressive Pista sweet makes a great dessert option for those who want to indulge in sweets without compromising their health. Plus, it tastes just heavenly.
Make it to leave a mark on your guests, give it to loved ones on special occasions, or simply enjoy it with your loved ones to show them how much you care. It is a must-try Indian sweet dish that is perfect for this festive season!
So, the next time you are planning a get-together, party, or celebrating a special occasion, make sure to include this luscious Pista Barfi in your dessert menu. Your guests will surely adore this ravishing North Indian recipe.
This Pista Katli
✓ is simple and easy to make
✓ classic nutty flavor and texture
✓ is visually appealing
✓ ideal for festive celebrations
✓ makes a lovely holiday gift
✓ has a vibrant green color
✓ is a great dessert option for home cooks
✓ is rich in nutrients and antioxidants
✓ is be served as an after-meal dessert
✓ is a versatile sweet dish for all occasions
Ingredients
Kaju Pista Katli is a simple yet exotic sweet dish made with 4 main and 2 optional ingredients that are handy and easily available. Here are the main ingredients you will need to prepare Pista Katli:
- Pistachios: It is the star ingredient of this recipe. They add a unique nutty flavor and a beautiful green color to this katli. Use some good quality unsalted pistachios.
Make sure the pistachios you use are fresh and do not have a foul smell, otherwise the taste of katli will be ruined.
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Cashew Nuts: I have added powdered cashew nuts to make it a halwai (confectioner’s) style pista katli. Use fresh cashews. Don’t use the stale ones. If you want to make only pista katli, then replace cashews with the same amount of pistachios.
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Ghee: A little bit of ghee is used for roasting pistachio paste. It provides a rich, buttery, and aromatic flavor to this pistachio sweet dish.
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Sugar: It is used as a sweetener and a binder in this Kaju Pista Katli recipe. I have used 300 grams of sugar in this recipe, but the amount of sugar used can easily be adjusted according to taste preferences.
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Water: It is used for soaking pistachios and 1 tablespoon is for making pistachio paste.
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Edible Golden/Silver Foil: I have used edible golden foil to garnish Kaju Pista Katli. Edible leaves garnishing gives it a luxurious and festive look, but topping the katlis with foil is totally optional.
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Flavoring: I have added ½ teaspoon of kewra water to the katli to enhance the flavor and aroma of the sweet dish. You may also add cardamom powder or saffron strands. But adding any type of flavoring is optional.
Variations
It is a versatile Indian sweet that can be prepared in different ways to create unique variations. Here are some popular Pista Katli variations:
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Badam Pista Katli: This katli has a soft melt-in-mouth texture and a nutty flavor which is perfect for any festive celebrations. In this variation, you can use a mix of pistachio and almonds. For making badam pista katli, you can either use almond flour or almond paste.
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Plain Pista Roll: In this recipe, I’ve prepared kaju pista katli, but you can surely make plain katli or replace the 150 grams of cashew with the same amount of pistachio.
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Mango Pista Katli: If you are a fan of fruity flavors then you can try Mango Pista Burfi. It is a lovely seasonal variation of Pista Katli that is made using fresh mango pulp and pistachio paste.
It has a beautiful fruity-tangy flavor with a rich sweetness that makes it a perfect dessert for summer celebrations.
- Chocolate Pista Katli: Chocolate Pista Katli is a delicate fusion flavor of katli where you can combine the nutty flavor of pistachios with the sweetness of chocolate. To make this katli you can use melted white or milk chocolate.
Add half the amount of sugar for making this type of chocolate. Once the katli mixture is ready, add the melted chocolate and let it cool slightly before kneading and rolling.
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Orange Pista Katli: Here you can cook a katli mixture with orange zest, orange juice, and orange extract to this katli mixture.
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Date Pista Katli: Here you can swap sugar with the same amount of date paste.
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Rose Pista Katli: To make this fragrant variation of Pista Burfi, you can add rose water, rose syrup, and dried rose petals to the katli mixture. It adds a nice floral aroma and a delectable flavor to this katli.
Storage Suggestions
Pista Katli is a rich Indian sweet that doesn’t have any mawa or milk, so it has a good shelf life. It needs to be stored in an airtight container to prevent it from drying out and becoming hard. It stays fresh for up to 5 days when stored in a cool and dry place.
Be sure to place it away from direct sunlight and heat as the exposure to heat and moisture will spoil it quickly.
Refrigerate: For a longer shelf life, refrigerate it in an air-tight container for up to two weeks. Pista Burfi tastes best when served at room temperature, so make sure to bring it to room temperature before serving.
Serving Suggestions
Pista Katli is a classic Indian sweet dish that is ideal for festive celebrations such as Holi, Diwali, or Jamnashtami, or special occasions as an after-meal dessert.
No matter how you choose to serve this Pista sweet, it is a mouth-watering sweet dish that is loved by people of all ages. Below are some serving suggestions for Pista Barfi:
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Serve it with the meal: You can serve pista katli with an elaborate festive Indian meal that includes palak puri, garlic naan, paneer pasanda, dal makhani, boondi raita, mirchi ka thecha, besan halwa, malai roll, and mango lassi.
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Serve with a cup of tea: You can also serve this nutty and rich flavor of the sweet dish as a brunch along with rose masala chai, verki puri, and aloo bhujia.
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Pair with ice cream: The chilled creamy texture of the ice cream goes beautifully well with the rich and nutty flavors of this dish. It is a great and elegant decadent dessert option. Serve it with a couple of Pista Katlis with two scoops of vanilla ice cream or kesar pista ice cream.
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Add to a dessert board: For a party or get-together, you can include this Katli in a dessert board or platter along with other popular Indian sweets such as malai ladoo, rasmalai, badam burfi, badam ladoo, gulab jamun, and rasgulla.
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Make a fusion dessert: You can use it as a cake topping, make cheesecake with it, or make chocolate fudge using it. It can also be used in a parfait.
Tips and Tricks to make best tasting Pista Katli
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Use fresh nuts: To make the best Pista Katli, it is important to use fresh and high-quality pistachios and cashews.
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Grind the pistachios properly: Make a smooth pistachio paste to cook it evenly.
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You can also use pistachio powder: Instead of soaking and making pistachio paste, you can also use pistachio powder to make this katli. To make powder, grind the pistachios to a fine powder. If you want a smooth powder then you can also sift the pistachio powder to remove any large particles.
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Use a non-stick pan: For ease of cooking, it is advised to use a non-stick pan as it will prevent the mixture from sticking to the bottom of the pan and burning.
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Roll the Katli thinly: Katlis are usually rolled thin in uniform thickness. So use a rolling pin to roll the Pista Katli thinly. This way it will be easier to cut the katlis into diamond-shaped pieces.
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Let the mixture cool before cutting: Let the Pista Katli mixture cool for at least 15 minutes before rolling and cutting it into diamond-shaped pieces. It will prevent it from breaking or crumbling.
FAQ
How to make vegan pista katli?
To make a vegan version of pista katli, omit ghee or replace it with vegan ghee.
Can I use other nut powder instead of pistachio powder for making Pista Katli?
Yes, you can absolutely use other nut powders for making this katli. You can use almond powder, cashew powder, or walnut powder to make katli. Just keep in mind that every nut powder has a distinct flavor and texture which makes it a different sweet altogether.
What is the best type of pistachios to use for this Katli?
For making pista katli you should use unsalted raw pistachios that are shelled. Then they are soaked and the skin is removed before making Pista Katli.
How can I make this Katli healthier?
To make it healthier, you can reduce the amount of sugar and ghee. Also, you can swap sugar with healthier alternatives such as jaggery powder, khand (muscovado sugar), or even date paste.
Can I store Pista Katli at room temperature?
Yes, Pista Katli stores well at room temperature. To store, place it in an airtight container and store it for up to 5 days. However, if you want to increase the shelf life then it is recommended to store it in the refrigerator.
Can I skip food coloring?
Food coloring is only added to make it presentable and more colorful. So you can surely skip adding food coloring.
Can I freeze Pista Katli?
No, it is not suggested to freeze Pista Katli as the freezing may cause the loss of texture and deteriorate the flavor.
Can I add milk powder to Pista Katli?
Yes, you can add 1-2 tablespoons of milk powder to Pista Katli to give the sweet a creamy texture. It also works as a binder.
Pista Katli (Step-by-step photo instructions)
How to Make Pista Katli
- Soak the unsalted pistachios for 4 hours or overnight in 3 cups of water. In the morning, peel off the skin and rinse them. Add pistachios to a blender and pulse into a smooth paste. You may add 1-2 tablespoons of water if needed. I added 2 tablespoons of water.
- Next, add cashews to a blender and blend to make powder. Tip: Don’t over-pulse the cashews as they may leave out the fat. No need to strain it, tiny bits and pieces are fine. They would add a nice texture to katlis. Melt 2 teaspoons of ghee in a non-stick pan over medium heat. Once melted, add the pistachio paste to the pan and saute for 2-3 minutes.
- After that, add sugar and mix well let the sugar melt completely. Cook for 1 minute, while stirring continuously. Then add the cashew powder and mix until well combined. Cook on low heat for 10-12 minutes or till it becomes thick and starts leaving the side of the pan. Keep stirring constantly to avoid burning.
- Next, add 1 teaspoon of ghee and mix well. Also, add 1/2 teaspoon of rose/kewra water, if using. Mix well. Lastly, add green food color and cook for 2-3 minutes, then turn off the heat and stir for a minute.
- Transfer it to a bowl/plate and set aside to cool for 15 minutes. Place parchment paper on a wooden board. To grease, drop 1 teaspoon of ghee on the paper and spread it evenly. Once the mixture is cool enough to handle, transfer it to the prepared parchment paper. Knead it lightly.
- Then flatten it using your hands or a spatula. Top with other parchment paper. Use a rolling pin, and roll out the dough to a rectangular shape of about 1/4 inch thickness. Garnish with silver/golden vark. Cut it into diamond-shaped pieces using a sharp knife or a cookie cutter.
- Let the Pista Katli cool completely before serving or storing it in an airtight container. It stays fresh for up to 4-5 days. This easy Pista Katli recipe yields about 35-36 pieces and can be made in under 30 minutes.
Recipe Card
Pista Katli [Recipe]
★★★★★
(Rating: 5 from 8 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 40 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 36 katlis |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 109 calories | 1 |
INGREDIENTS
For Pista Katli
- 200 grams pistachios
- 150 grams cashews
- 300 grams sugar
- 2 + 1 tablespoons ghee + more for greasing
- 2-3 drops of green food color, optional
- 1/2 teaspoon rose/kewra water (optional)
- Edible golden/silver leaves/vrak (optional)
INSTRUCTIONS:
How to Make Pista Katli
- Soak the unsalted pistachios for 4 hours or overnight in 3 cups of water. In the morning, peel off the skin and rinse them. Add pistachios to a blender and pulse into a smooth paste. You may add 1-2 tablespoons of water if needed. I added 2 tablespoons of water.
- Next, add cashews to a blender and blend to make powder. Tip: Don’t over-pulse the cashews as they may leave out the fat. No need to strain it, tiny bits and pieces are fine. They would add a nice texture to katlis. Melt 2 teaspoons of ghee in a non-stick pan over medium heat. Once melted, add the pistachio paste to the pan and saute for 2-3 minutes.
- After that, add sugar and mix well let the sugar melt completely. Cook for 1 minute, while stirring continuously. Then add the cashew powder and mix until well combined. Cook on low heat for 10-12 minutes or till it becomes thick and starts leaving the side of the pan. Keep stirring constantly to avoid burning.
- Next, add 1 teaspoon of ghee and mix well. Also, add 1/2 teaspoon of rose/kewra water, if using. Mix well. Lastly, add green food color and cook for 2-3 minutes, then turn off the heat and stir for a minute.
- Transfer it to a bowl/plate and set aside to cool for 15 minutes. Place parchment paper on a wooden board. To grease, drop 1 teaspoon of ghee on the paper and spread it evenly. Once the mixture is cool enough to handle, transfer it to the prepared parchment paper. Knead it lightly.
- Then flatten it using your hands or a spatula. Top with other parchment paper. Use a rolling pin, and roll out the dough to a rectangular shape of about 1/4 inch thickness. Garnish with silver/golden vark. Cut it into diamond-shaped pieces using a sharp knife or a cookie cutter.
- Let the Pista Katli cool completely before serving or storing it in an airtight container. It stays fresh for up to 4-5 days. This easy Pista Katli recipe yields about 35-36 pieces and can be made in under 30 minutes.
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NOTES:
- Edible color is added only for decoration and to make the katli look appealing. But green food color is completely optional here.
- Garnishing katlis with vrak is optional, so you can skip decorating katlis with golden/silver leaves.
- Use only unsalted pistachios to make sure you get the best flavours and taste.
- You can also add a few drops of pista essence to this katli recipe.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/pista-katli/