In the heart of India’s rich culinary heritage lies a treasured nut with a vibrant history—the pistachio. This emerald-hued dry fruit has woven itself into the tapestry of Indian sweets, adding a delightful crunch and a burst of nutty elegance to every bite. From the bustling streets of Old Delhi to the ornate thalis of royal feasts, the pistachio has been a longstanding star in the world of Indian desserts, turning each creation into a masterpiece.
As the festive season approaches, with the luminous Diwali leading the way, the scent of cardamom and the promise of mithai (sweets) fills the air. It’s a time when families come together to celebrate the triumph of light over darkness, and what better way to mark this occasion than by preparing unique and indulgent pistachio-infused desserts?
Join us as we explore three chef-approved Indian pistachio desserts that beautifully blend tradition and innovation.
3 Chef-Approved Indian Pistachio Dessert Recipes For The Festive Season
Kesar Pista Phirni By Chef Tarun Dacha
- 500 ml Full Fat Milk
- 30 g Rice
- 30 g Sugar
- 50 g American Pistachios
- 2 tbsp Saffron Syrup
- 50 g Caramelised Sugar (for sugar net)
- Begin by soaking raw rice overnight and then blending it into a smooth puree the following day.
- In a sturdy, thick-bottomed pan, bring milk and the rice puree to a gentle boil over medium heat, allowing it to simmer for 20 minutes.
- To the mixture, add finely chopped green pistachios, sugar, and a saffron syrup, ensuring they are well incorporated.
- Allow the mixture to cool down until it reaches a suitable serving temperature.
- Take the cooled phirni mixture and place it in the centre of your serving plate.
- Carefully demould the mixture to create an appealing presentation.
- Enhance the visual appeal and flavour by garnishing with a delicate sugar net.
- Finish the presentation by drizzling a touch of Roohafza or rose syrup over the dish.
Pick Me Up Pista Bomb By Chef Sanjeev Kapoor
- 1 cup American Pistachios
- ¼ cup Brown Sugar
- 1 cup Rolled Oats, toasted
- 1 cup Puffed Amaranth (Rajgira)
- ¼ cup Honey
- ¼ tsp Cinnamon Powder
- Dry roast American Pistachios for 3-4 minutes on medium heat. Switch the heat off and allow it to cool slightly.
- Put the roasted pistachios in a food processor jar and process to a coarse mixture.
- Heat a non-stick pan. Add brown sugar and 2 tbsp water and cook till the sugar melts.
- Add rolled oats, puffed amaranth, and coarsely processed pistachios.
- Then, add honey and cinnamon powder and mix until well combined. Transfer on to a plate and allow it to cool slightly.
- Take small portions of the mixture with greased hands and roll each portion into a ball.
Green Pea & Pista Kheer By Chef Sanjeev Kapoor
- 1 cup Blanched Green Peas
- 1 cup Pistachios
- ¼ cup Chopped Pistachios
- 1½ tbsp Ghee (Clarified Butter)
- 4½ cups Milk
- ½ cup Sugar
- ½ tsp Green Cardamom Powder
- Blanched, peeled and slivered Pistachios for garnish
- Dried Rose Petals for garnish
- Bring sufficient water to a boil in a pan. Add American Pistachios and blanch for 3-5 minutes. Drain the pistachios and put them into cold water to stop the carry over cooking to avoid discolouration.
- Peel the pistachios.
- Heat ghee in a non-stick pan. Add green peas and sauté for 1-2 minutes.
- Add the peeled pistachios and sauté for 1-2 minutes. Take the pan off the heat and allow it to cool slightly.
- Put the green peas and pistachios in a blender jar. Add 1 cup milk in two batches and blend to a coarse paste.
- Heat remaining milk in another pan. Bring it to a boil.
- Pour in the blended paste and mix till well combined. Cook for 5-6 minutes, stirring continuously.
- Throw in the sugar and green cardamom powder and mix well. Cook till sugar melts.
- Then, add chopped American Pistachios and mix it all together. Switch the heat off.
- Transfer the kheer into a serving bowl. Garnish with slivered American Pistachios and dried rose petals, and enjoy!