- Blanch the pistachios in boiling
water. Drain and remove the peels.
- Make a coarse paste of the blanched
and peeled pistachios in a mixer-grinder, without using any water. Remove and keep aside.
- Make a sugar syrup of two-string
consistency.
- In a kadai, mix together the
pistachio paste and the sugar syrup, and with the help of a wooden spatula, keep on
stirring the mixture till it leaves the sides of the kadai and forms a ball. (take care
not to burn the mixture).
- Pour the mixture over a flat wooden
surface, and evenly cut with a spatula to the desired thickness.
- Spread out the silver foil (varakh),
and cut into square shapes with a sharp knife. Remove when cooled.
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