2 cups Pistachios (Kernels Removed)
1-1/4 cups Sugar
Water (for Sugar Syrup) as Required
Blanch the pistachios in boiling water.
Drain and remove the peels.
Make a coarse paste of the blanched and peeled pistachios in a mixer-grinder, without using any water.
Remove and set aside.
Make a sugar syrup of two-string consistency.
In a kadhai, mix together the pistachio paste and the sugar syrup, and with the help of a wooden spatula, keep on stirring the mixture till it leaves the sides of the kadhai and forms a ball. (take care not to burn the mixture).
Pour the mixture over a flat wooden surface, and evenly cut with a spatula to the desired thickness.
Cut into square shapes with a sharp knife.
Remove when cooled.