Serves: 30
Total Calories: 8

2 cups shelled raw pistachio nuts
1/2 cup confectioners' sugar
1 1/2 teaspoons ground green cardamom seeds
2 tablespoons warm water
6 squares (4-inch) silver-leaves (optional)

1. In a food processor, process together the pistachios, sugar, and cardamom seeds until the mixture resembles a powder. Add the water and continue to process until the ingredients gather into a dough that does not stick to the sides of the bowl. Do not make the dough too smooth this burfee should have a grainy texture.

2. With lightly oiled dean hands, shape the dough into a ball and place between 2 large sheets of aluminum foil or wax paper. Then, with a rolling pin, roll on top of the foil to make an 8-by-4-inch rectangle, about 1/2-inch thick. Remove the top piece of the foil and garnish with silver leaves (if using). Then cut into 30 to 40 pieces. Transfer to a serving platter and serve, preferably at room temperature.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 30
Total Calories: 8
Calories from Fat: 0

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