Pista Sukhdi
Raksha Bandhan is a celebration of sibling love, shared memories and the little moments that bring families together. This year, add a homemade touch to the festivities with delicious desserts made for sharing. These easy recipes bring together festive flavours, familiar ingredients and a contemporary twist, perfect for making Raksha Bandhan celebrations a little sweeter.
Ingredients
50–70 g blanched California pistachios, chopped
1 katori ghee + 2 tbsp extra for the jaggery
1 1/2 katori wheat flour (atta)
2 tbsp besan (chickpea flour), optional
5–6 cardamom pods, powdered
2 tbsp milk
1 katori jaggery
Use the same katori for all major measurements.
Instructions
- Chop the blanched pistachios and set aside.
- Heat 1 katori ghee in a heavy-bottomed pan. Add the atta and roast over medium heat until golden, aromatic and well roasted.
- Lower the heat. Add the besan, chopped pistachios, cardamom powder and milk. Mix well until combined.
- In a separate pan, heat 2 tbsp ghee and add the jaggery. Melt until smooth.
- Add the melted jaggery to the roasted flour mixture. Mix quickly and turn off the heat. Continue stirring for about 2 minutes.
- Transfer the mixture to a greased thali and spread evenly. Garnish with chopped pistachios.
- While still warm, cut into squares or diamonds. Let it cool and set for about 30 minutes, then serve.
Recipe courtesy: Chef Meghna Kamdar
