Pistachio (unsalted) – 1 cup
Sugar – ¼ cup
Milk powder – 2 – 3 tblsp.
Water – ½ cup
Milk – ½ cup
Silver leaves – 1 sheet
Ghee (for greasing) – ½ tsp.
Food colour (green) – 2 drops
Rose essence – pinch
Tejanna – pinch
Grind the pistachio to a fine powder. In a container, blend it with milk powder.
In a pan, heat the water, milk and sugar on a medium flame. Cook till a 2 string milky sugar syrup is formed. Add tejanna, food colour and rose essence and mix well.
Add the pistachio and milk powder mix to the milky sugar syrup. Mix till the both the pistachio mix and syrup are blended well.
Keep stirring the mixture till it starts leaving the sides of the pan and starts to attain a round shape.
Grease the inverted side of a thali with ghee. Place the pistachio lump and flatten it on the inverted thali with a rolling pin. Place the silver leaves on this and allow the Pista Pak to set.
When set, cut it into diamond pieces and store it in an airtight container.