3 Chef-Approved Indian Pistachio Desserts With A Twist

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

Ingredients

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)

Method

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.

For Plating:

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

Ingredients

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

Method

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.
Serve.

Green Pea & Pista Kheer By Chef Sanjeev Kapoor

Ingredients

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

Method

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!