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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Buttery Pistachio Fudge

Pista Barfi

(45 reviews)
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This pistachio fudge brings back memories of Diwali celebrations at home. It’s a family favorite that pairs beautifully with a hot cup of chai or as a sweet ending to a festive meal.

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Buttery Pistachio Fudge
Prep time:10 mins
Cook time:30 mins
Total time:40 mins

Protein

3g

Carbs

20g

Fat

10g

Calories

180 kcal

Servings:
16
VegetarianGluten Free

Ingredients

unsalted butter1 cup
sweetened condensed milk14 oz
(one can)
milk powder1 cup
pistachios1.50 cups
(unsalted, shelled, and roughly chopped)
sugar0.50 cup
(adjust to taste if needed)

Spices

cardamom powder1 tsp
saffron strandsa pinch
(soaked in 1 tbsp warm milk)

Directions

Prepare the Base

  1. Melt the butter in a heavy-bottomed pan over low heat.
  2. Add the sweetened condensed milk and stir well until combined.
  3. Gradually add the milk powder, stirring continuously to avoid lumps.
  4. Mix in the sugar and continue to cook over low heat, stirring, until the sugar dissolves completely.

Incorporate Flavors

  1. Add the roughly chopped pistachios, saving a small handful for garnishing.
  2. Stir in the cardamom powder and saffron milk, mixing thoroughly.
  3. Continue cooking on low heat, stirring constantly, for about 10-15 minutes until the mixture thickens and starts to leave the sides of the pan.
Chef's tip: Keep stirring to ensure the mixture doesn’t stick to the bottom and burn—consistency is key here.

Set the Fudge

  1. Line an 8x8 inch square pan with parchment paper, leaving some overhang for easy removal.
  2. Pour the mixture into the pan, spreading it out evenly using a spatula.
  3. Sprinkle the reserved chopped pistachios on top, pressing them in gently.
  4. Let it set at room temperature for at least 2 hours or until firm.
  5. Once set, lift the fudge out using the parchment overhang and cut into small, bite-sized squares.
Chef's tip: For a neat cut, use a sharp knife and clean it between each slice.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.