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2 cups Pistachios (Kernels Removed)

1-1/4 cups Sugar

Water (for Sugar Syrup) as Required


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 set aside.

Make a sugar syrup of two-string consistency.

In a kadhai, 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 kadhai 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.

Cut into square shapes with a sharp knife.

Remove when cooled.