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October 14, 2017 By rachnaskitchen 19 Comments

Pistachio Paan Recipe | Dessert Recipes, Pista Paan

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How To Pistachio Paan Recipe 

How to make pista paan

 

Pistachio or pista paan is a very interesting dessert. As it’s name suggests, it comprises pista /pistachio and paan and a perfect combination of these two ingredients.  Pista barfi sheet is rolled out thinly and given a cone shape like paan then filled with dry fruits flavored with gulkand. Traditionally pista paan recipe calls for gulkand that is rose petal jam which is easily available in market in India but I skipped it as it’s not available where I live. If it is available to you, add 1tbsp to the filling mixture and follow the rest process as it is. I have tried this recipe thrice so I will point out all the tips throughout the post which will help you to get perfect paan. Pistachio paan is a presentable dessert, easy to prepare at home and maybe a lot better than the market ones.

How to make pistachio paan

This pistachio recipe is also known as Paan mithai because its shape and colour is a little similar to Paan which a lot of people (mainly in north in India) are fond of.

If you are looking some Indian dessert recipes you may like Chum Chum Recipe, Kalakand Recipe In Microwave, Gulab Jamun Recipe With Milk Powder|Restaurant Style Gulab Jamun

Ingredients

For Pistachio Barfi
Pistachios 1 cup
Milk Powder- ¼ cup
Corn flour -1 tsp
Powdered sugar -1 tbsp
Edible green color 4-5 drops
Condensed milk -2 tbsp
Cardamom powder- ¼ tsp

For Filling
2 tbsp pistachios, blanched, peeled and chopped
2 tablespoons almonds, blanched, peeled and chopped
2 tablespoons walnut,chopped
4-5 drops Kewra essence
1/4 teaspoon cardamom (elaichi) powder
a few saffron strands(optional)

Let’s Prepare Pistachio Paan Step By Step 

Pista paan recipe step 1

Place a small size pan over medium heat and add the shelled pistachios. Roast the pistachios at medium low heat by continuously flipping so that they don’t get burn.
Note – Roasting helps to grind the pista into fine powder.
Now let the pista cool down and then grind them in mixer to a fine powder. You may sieve the powder to get rid of any bits of pista left.

Pista paan recipe step 2Now add the milk powder, sugar, cardamom powder and corn flour. Mix it well, add few drops of edible green food color. Add 1 tbsp of condensed milk.

Pista paan recipe step 3

Mix it with hand, it will turn into crumbly texture, again add 1 tbsp of condensed milk. Now you will be able to form a dough. If not add little more condensed milk. Note – Don’t knead the mixture too much else pista will release oil and you will end up in mess.
Chop the dry fruits and set aside.

Pista paan recipe step 4

In a small pan take 1 tsp of butter or ghee (clarified butter) on low heat, add 1 ½ tbsp of condensed milk and stir it. Add chopped dry fruits, cardamom powder and kewra essence. Stir for 1 minute and turn off the heat.
Note- Do not cook the filling mixture for long time else it will get hard like rock.

Pista paan recipe step 5

Now keep the filling mixture aside. Now roll out this dough in between 2 sheets of plastic till it is 5 mm.

Pista paan recipe step 6

Cut 12 squares pieces, you may roll again the scrap pieces or enjoy them as pista barfi. I got 8 proper square  pieces. Meet the centre point of pieces and join the other half part of barfi. Press it firmly to give a conical shape. Divide the filling into 8 equal portions. Fill it in the cones with the help of a spoon and garnish with silver leaf and chopped pistachios. Your home-made Pista paan mithai is ready to serve.

How to make pistachio paan mithai

Tips

  • This recipe can be doubled.
  • I have added corn starch to bind the dough. If you wish you may skip it. It just worked for me all the time.
  • You may use any dry fruits which you like.
  • While shaping the pistachio burfi sheets you may notice some cracks, don’t worry it’s fine they will not break because we have used condensed milk. Just pinch the crack firmly to join.
  • This is fast method so used condensed milk if you have enough time you may replace condensed milk with sugar. In that case you have to prepare sugar syrup first then cook the pista powder in it. Then the dough is rolled out.

How to make pista paan at home

 

5 from 3 votes
How to make pistachio paan
Print
Pistachio Paan Recipe | Dessert Recipes, Pista Paan
Prep Time
25 mins
Cook Time
2 mins
Total Time
27 mins
 
Pistachio or pista paan is a very interesting dessert. As it's name suggests, it comprises pista /pistachio and paan and a perfect combination of these two ingredients. Pista barfi sheet is rolled out thinly and given a cone shape like paan then filled with dry fruits flavored with gulkand.
Course: Dessert
Cuisine: Indian, North Indian
Servings: 8 pieces
Author: Rachna's Kitchen
Ingredients
For Pistachio Barfi
  • Pistachios- 1 cup
  • Milk Powder- ¼ cup
  • Corn flour -1 tsp
  • Powdered sugar -1 tbsp
  • Edible green color- 4-5 drops
  • Condensed milk- 2 tbsp
  • Cardamom powder- ¼ tsp
For Filling
  • 2 tbsp pistachios blanched, peeled and chopped
  • 2 tablespoons almonds blanched, peeled and chopped
  • 2 tablespoons walnut chopped
  • 4-5 drops Kewra essence
  • 1/4 teaspoon cardamom elaichi powder
  • a few saffron strands optional
Instructions
  1. Place a small size pan over medium heat and add the shelled pistachios.
  2. Roast the pistachios at medium low heat by continuously flipping so that they don't get burn.
  3. Now let the pista cool down and then grind them in mixer to a fine powder.
  4. You may sieve the powder to get rid of any bits of pista left.
  5. Roasting helps to grind the pista into fine powder.
  6. Now let the pista cool down and then grind them in mixer to a fine powder.
  7. You may sieve the powder to get rid of any bits of pista left.
  8. Now add the milk powder, sugar, cardamom powder and corn flour.
  9. Mix it well, add few drops of edible green food color. Add 1 tbsp of condensed milk.
  10. Mix it with hand, it will turn into crumbly texture, again add 1 tbsp of condensed milk. Now you will be be able to form a dough. If not add little more condensed milk.
  11. Chop the dry fruits and set aside.
  12. In a small pan take 1 tsp of butter or ghee (clarified butter) on low heat, add 1 ½ tbsp of condensed milk and stir it.
  13. Add chopped dry fruits, cardomom powder and kewra essence. Stir for 1 minute and turn off the heat.
  14. Now keep the filling mixture aside. Now roll out this dough in between 2 sheets of plastic till it is 5 mm.
  15. Cut 12 squares pieces, you may roll again the scrap pieces or enjoy them as
  16. pista barfi
  17. I got 8 proper square pieces.
  18. Meet the centre point of pieces and join the other half part of barfi. Press it firmly to give a conical shape.
  19. Divide the filling into 8 equal portions. Fill it in the cones with the help of a spoon and garnish with silver leaf and chopped pistachios.
  20. Your home made Pista paan mithai is ready to serve.

Filed Under: Indian Desserts, No Onion No Garlic Recipes, North Indian

Reader Interactions

Comments

  1. marudhuskitchen says

    May 13, 2015 at 11:06 am

    Very yummy Indian sweet..done perfectly

    Reply
    • rachnaskitchen says

      May 13, 2015 at 4:07 pm

      Thankyou Vaani !!

      Reply
  2. Saanvi says

    May 13, 2015 at 4:12 pm

    They look so good

    Reply
    • rachnaskitchen says

      May 13, 2015 at 4:40 pm

      Thankyou Saanvi !!

      Reply
  3. Peri's Spice Ladle says

    May 13, 2015 at 4:54 pm

    Delightful dessert…love the stepwise simple instructions to get there:)

    Reply
    • rachnaskitchen says

      May 15, 2015 at 11:08 am

      Thanks Peri for the appreciation 🙂

      Reply
  4. Manali @ CookWithManali says

    May 13, 2015 at 5:32 pm

    Wow rachna, I love this recipe. My hubby loves paan, I need to make this for him will the gulkand. Thanks for sharing! 🙂

    Reply
    • rachnaskitchen says

      May 15, 2015 at 11:11 am

      Thanks Manali, glad that you liked it. Yes do use gulkand, it will make it more flavorful.

      Reply
  5. Savita @ ChefDeHome says

    May 13, 2015 at 10:47 pm

    These paan look absolute heaven girl! In my home everyone is paan-addict 🙂 I have try your recipe soon.Thanks for sharing!

    Reply
    • rachnaskitchen says

      May 15, 2015 at 11:12 am

      Thankyou dear for appreciating. Do try !!:-)

      Reply
  6. kushi says

    May 14, 2015 at 1:06 am

    This looks yummy, beautiful and interesting :)Can I please have some ?

    Reply
    • rachnaskitchen says

      May 15, 2015 at 11:16 am

      Thanks Kushi, Sure dear have all 😉

      Reply
  7. shweta a says

    May 14, 2015 at 8:37 am

    oh indian dessert always sounds complicated to me…u made the paan so well:) Kudos.
    This looks so beautiful and yummy 🙂 I am loving it.

    Reply
    • rachnaskitchen says

      May 15, 2015 at 11:18 am

      Thanks shweta, glad that you liked it. Its not so complicated. Try once 🙂

      Reply
  8. Gauri says

    May 15, 2015 at 7:47 am

    Goodness… This looks absolutely tempting 🙂

    Reply
    • rachnaskitchen says

      May 15, 2015 at 11:18 am

      Thankyou Gauri !!

      Reply
  9. Kirti says

    June 12, 2015 at 2:40 pm

    Very new recipe, never seen in market. Love to have one. Very tempting !

    Reply
  10. Kareena says

    January 8, 2017 at 9:12 am

    Hi. What is Kewra essence? And also can I roll it like a sushi? With filling inside?

    Reply
    • rachnaskitchen says

      January 9, 2017 at 1:05 pm

      Kewra is an extract distilled from the flower of the pandanus plant. It is primarily used to flavour North Indian dishes. In India it its mostly used for biryani, awadhi and hyderabadi.
      You can get it online or in any Indian grocery store.

      Cone shape is required to make paan. So it need to cut pistachio sheet into squares then fold as shown in pictures. Fill the stuffing softly in the cone.

      Thanks

      Reply

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