Preparation:

Mash paneer and khoya till smooth. Blend in condensed milk and maida. Add powdered pistachios. Transfer to a thick bottomed cooking vessel.

Cook on a low fire till the mixture becomes a thick paste. Pour into a lightly greased tray and spread evenly, about 1/2 to 3/4" thickness.

Let it cool for about five hours. Cut 2" squares pieces. Enjoy your pista burfee.

Bon appetite.