Buttery Pistachio Fudge
Pista Barfi
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.

Protein
3g
Carbs
20g
Fat
10g
Calories
180 kcal
Ingredients
Directions
Prepare the Base
- Melt the butter in a heavy-bottomed pan over low heat.
- Add the sweetened condensed milk and stir well until combined.
- Gradually add the milk powder, stirring continuously to avoid lumps.
- Mix in the sugar and continue to cook over low heat, stirring, until the sugar dissolves completely.
Incorporate Flavors
- Add the roughly chopped pistachios, saving a small handful for garnishing.
- Stir in the cardamom powder and saffron milk, mixing thoroughly.
- 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.
Set the Fudge
- Line an 8x8 inch square pan with parchment paper, leaving some overhang for easy removal.
- Pour the mixture into the pan, spreading it out evenly using a spatula.
- Sprinkle the reserved chopped pistachios on top, pressing them in gently.
- Let it set at room temperature for at least 2 hours or until firm.
- Once set, lift the fudge out using the parchment overhang and cut into small, bite-sized squares.
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