Sweets · Mitharaan
Pista Pak
Pistachio fudge
A green, fudgy pistachio sweet: finely ground pistachios and milk powder are bound with a 2-string milky sugar syrup into a lump that leaves the pan, pressed flat on a greased inverted thali, topped with silver leaf, set and cut into diamonds. Mitho; an any-time sweet for any meal.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Grind the pistachios to a fine powder and blend it with the milk powder in a container.
In a pan, heat the water, milk and sugar on a medium flame and cook until a 2-string milky sugar syrup forms. Add the tejanna, food colour and rose essence and mix well.
Add the pistachio and milk-powder mix to the milky syrup and mix until the two are well blended.
Keep stirring until the mixture starts leaving the sides of the pan and begins to take a round (lump) shape.
Grease the inverted (back) side of a thali with ghee. Place the pistachio lump on it and flatten it with a rolling pin. Lay the silver leaf over it and let the pista pak set.
When set, cut into diamond pieces and store in an airtight container.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
An "any time" sweet: eaten at any time of day and suitable with every meal.
Nutrition
EstimatedPer serving
220 kcal
- Protein
- 7 g
- Carbohydrate
- 20 g
- Fat
- 14 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
1,080 kcal
- Protein
- 34 g
- Carbohydrate
- 98 g
- Fat
- 68 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Shelf life 10 days; store airtight.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos