How to make Pista Katli -

Pistachios provide a richer more intense flavour than the traditional cashew nut to this popular mithai.

Sanjeev Kapoor

This recipe is from the book Mithai.

Main Ingredients : Pistachio powder, Sugar (चीनी)

Cuisine : Maharashtrian

Course : Mithais

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For more recipes related to Pista Katli checkout Pista Barfi . You can also find more Mithais recipes like Lacchedar Barfi Walnut Burfi Lauki ki Kheer - SK Khazana Tricoloured Mawa Modak

Pista Katli

Pista Katli Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 51-60 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Pista Katli Recipe

  • Pistachio powder 4 1/6 cups

  • Sugar 1 1/3 cups

  • Milk 1 tablespoon

  • Liquid glucose 2 tablespoons

  • Ghee 1 1/2 tablespoons

  • Silver warq


Step 1

Cook the sugar with one and one third cups of water in a deep non-stick pan, stirring till the sugar dissolves. Add the milk, and when the scum rises to the top collect it with a ladle, and discard. Continue cooking over medium heat for twelve minutes, or till it attains a multi-string consistency.

Step 2

Stir in the liquid glucose and ghee.

Step 3

Remove the pan from the heat and add the pistachio powder, stirring vigorously. Knead lightly to make a soft dough.

Step 4

Grease a ten-by-eight-inch aluminium tray and spread the dough in it. Smooth the surface with a sheet of butter paper. Gently spread the silver foil over the top and cut into 20 diamonds. Store in an airtight container when cool. Makes 20 pista katli/960 grams

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.