Pista Choco Barfi Recipe

Pista Choco Barfi Recipe – Vegan

If you are bored of the common desserts that usually are prepared on festivals and special occasions, this barfi recipe will lighten your mood. Pista Choco Barfi is a delectable dessert recipe which is prepared with powdered pistachios, khoya, cocoa powder, ghee, powdered sugar and rose essence. Nutty and chocolaty, this dessert recipe will be loved by all!

How to make Pista Choco Barfi

Step 1 – Cook khoya with powdered sugar

Put a deep-bottomed non-stick pan on low to medium flame and add khoya along with powdered sugar in it. Stir continuously and cook the khoya or mawa for about 15 minutes.

Step 2 – Let the khoya mixture cool and divide into two equal portions

Once the khoya is cooked, transfer it into a big plate and allow the mixture to cool completely. Divide the mixture into two equal portions.

Step 3 – Mix all the ingredients in khoya mixture except cocoa powder in half part

Take one portion of the khoya in a deep bowl and add powdered pistachios, cardamom powder, rose essence and green food colour in it, mix well.

Step 4 – Mix cocoa powder in the other half

Now, take the other half of khoya in a large bowl and add cocoa powder in it. Mix it well too! Next, put a cling wrap on a wooden board or a flat surface and grease it using ghee.

Step 5 – Spread the green mixture and make roll of the chocolate mixture

Place the prepared pista mixture over it and spread it evenly using your hands to form a 175 mm × 200 mm (7”× 8”) rectangle. Make a cylinder roll of the chocolate mixture and place it over the pista mixture leaving (1”) side from the bottom. Roll it very tightly with the help of a cling wrap.

Step 6 – Cut into 15 slices and refrigerate

Gently remove the cling wrap to get a roll and cut into 15 equal slices and flatten it very lightly. Refrigerate the slices for 15 minutes. (Optional: You can garnish with chopped pistachios and silver varq and enjoy!)

Ingredients of Pista Choco Barfi

  • 1/2 cup powdered pistachios
  • 1 1/2 cup khoya
  • 1/4 teaspoon green cardamom
  • 2 cup ghee
  • 1 1/2 tablespoon cocoa powder
  • 1/4 cup powdered sugar
  • 2 drops rose essence
  • 2 drops edible food color

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