Last Updated on 4 months by Neha Deshmukh

Pistachio Cashew Barfi Recipe – Authentic Indian Sweet

Introduction

Oh, barfi! Just the name conjures up images of festive tables and happy faces, doesn’t it? This Pistachio Cashew Barfi is a classic Indian sweet, and honestly, it’s one of my absolute favorites. I first made this for Diwali a few years ago, and it was a huge hit. It’s rich, decadent, and surprisingly easy to make. If you’re looking to impress your family and friends (or just treat yourself!), this recipe is a winner. Let’s get started!

Why You’ll Love This Recipe

This Pistachio Cashew Barfi is more than just a sweet treat. It’s a little piece of Indian tradition, made with love. Here’s why you’ll adore it:

• Rich & Delicious: The combination of pistachios and cashews creates a wonderfully nutty and luxurious flavor.
• Relatively Easy: Don’t let “Indian sweet” intimidate you! This recipe is straightforward and doesn’t require complicated techniques.
• Perfect for Festivities: Barfi is the go-to sweet for celebrations like Diwali, Holi, weddings, and more.
• Homemade Goodness: Nothing beats the taste of a homemade sweet, made with fresh ingredients.

Ingredients

Here’s what you’ll need to create this delightful barfi:

• 150 grams pistachios
• 150 grams cashew nuts
• 300 grams sugar
• 3 tablespoons ghee (clarified butter)
• 1 tablespoon water
• 0.5 teaspoon kewra water (screwpine essence)
• Edible golden/silver foil (optional, for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Pistachios: Selecting and Preparing for the Best Flavor

Use good quality, vibrant green pistachios. I prefer using unsalted, shelled pistachios. Soaking them for 15-20 minutes in water helps loosen the skins, making them easier to peel. This results in a smoother, more vibrant green paste.

Cashew Nuts: The Role of Quality and Grind

Again, quality matters! Use fresh, plump cashew nuts. They should be lightly roasted for a better flavor. You’ll want to grind these into a fine powder – almost flour-like. A food processor works best for this.

Ghee: Choosing the Right Kind for Traditional Flavor

Ghee is essential for that authentic Indian flavor. Use a good quality ghee – the aroma is a big part of the experience! You can find it at most Indian grocery stores. 3 tablespoons (around 45ml) is perfect for this recipe.

Sugar: Achieving the Perfect Sweetness and Texture

Granulated sugar is what we’re using here. The sugar needs to dissolve completely and reach a specific consistency, so patience is key. Don’t rush this step!

Kewra Water: Understanding This Unique Aromatic

Kewra water adds a beautiful, floral aroma that’s characteristic of Indian sweets. A little goes a long way, so don’t overdo it! It can be found at Indian grocery stores or online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your pistachios in water for 15-20 minutes. This makes peeling them so much easier. Once soaked, peel the skins off and grind them into a fine paste. Set aside.
2. Now, heat the ghee in a heavy-bottomed pan over low heat. Add the pistachio paste and roast for 2-3 minutes, stirring constantly. Be careful not to burn it!
3. Add the sugar and cashew powder to the pan. Pour in 1 tablespoon of water.
4. Now comes the patience part! Cook the mixture, stirring continuously, until the sugar dissolves and the mixture starts to thicken. It will go through stages – grainy, then bubbly, and finally, it will start to come together and form a dough-like consistency. This takes about 5-7 minutes.
5. Once it forms a dough, remove from heat. Knead the warm mixture well to ensure a smooth texture. This is where your arm workout comes in!
6. Roll the dough into a thin sheet (about ¼ inch thick) on a lightly greased surface or between two sheets of parchment paper.
7. If you’re feeling fancy, garnish with edible gold or silver foil. Cut the sheet into diamond-shaped pieces (or any shape you like!).
8. Let the barfi cool completely before serving. This is important – it needs to set properly.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overcook: Overcooking will result in hard barfi. Keep a close eye on the mixture and remove it from heat as soon as it reaches the dough-like consistency.
• Continuous Stirring: Seriously, don’t stop stirring! This prevents the sugar from burning and ensures even cooking.
• Warm Kneading: Kneading while the mixture is still warm is crucial for a smooth texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Barfi Adaptation: Substitute the ghee with coconut oil. It will slightly alter the flavor, but it’s a delicious alternative!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Adjusting the Sweetness Level: If you prefer a less sweet barfi, reduce the sugar to 250 grams.
• Festival Adaptations (Holi, Diwali, etc.): During Diwali, my family loves to add a pinch of cardamom powder for extra warmth. For Holi, I sometimes add a few strands of saffron for a beautiful color and aroma.

Serving Suggestions

Serve this barfi with a cup of chai (Indian tea) for the ultimate comfort. It’s also lovely with a glass of milk or simply enjoyed on its own.

Storage Instructions

Store the Pistachio Cashew Barfi in an airtight container at room temperature for up to 5-7 days. You can also refrigerate it for up to two weeks, but it might become slightly harder.

FAQs

Let’s answer some common questions:

What is the shelf life of Pistachio Cashew Barfi?

It stays fresh for 5-7 days at room temperature, or up to two weeks in the refrigerator.

Can I make this barfi ahead of time?

Absolutely! You can make it a day or two in advance. Just store it properly in an airtight container.

What is the best way to cut the barfi into neat shapes?

Grease your knife lightly with ghee before cutting. This will prevent the barfi from sticking.

Can I use powdered sugar instead of granulated sugar?

I don’t recommend it. Granulated sugar is essential for achieving the right texture.

What can I substitute for Kewra water if I can’t find it?

Rose water is a decent substitute, but it will change the flavor profile slightly.

How do I prevent the barfi from becoming too hard?

Don’t overcook the sugar mixture! And knead well while it’s still warm.