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. |