Peas and Pistachio Burfi

This 15th Aug, join in the revelry by giving a patriotic flavor to your plate!
My naturally tri-coloured recipes promise to give your family and friends the true taste of freedom…from any artificial food colouring!

This I-Day, dish up festive food with a twist!

Mash up fresh green peas with emerald pistachios and fragrant elaichi for an exquisite tiranga ‘green’ that’ll truly symbolize the flag’s promise of lavish prosperity!


Prep Time: 15 min       Cooking Time: 25 min 


2 tea cup milk
1 tea cup mutter (Peas)
25 pistachio
4 tbsp sugar
10 raisins
2 tbsp ghee
2 tbsp milk powder
1/2 tsp cardamom powder


  1. Boil the peas for 5 minutes. Put it under cold water. Drain it and make a paste
  2. Heat 1 tbsp of ghee, add the peas and sauté it for a while and keep it aside
  3. Add the milk powder to it and mix well
  4. Boil the milk until it is reduced to half the quantity,  add the peas, sugar, raisin and pistachio and go on stirring till all the liquid evaporates
  5. Add cardamom powder and mix well
  6. Spread it on a greased plate
  7. Cut it in equal parts or make a ball once it has cooled down
  8. Garnish it with pistachio

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