Drain all water, peel the pistachio and blend it in a mixture for a fine paste.
Take a broad non-stick pan, and cook sugar and 1/2 cup water on medium flame till the syrup is string consistency, stir continuously to avoid burning.
Add Pista paste to it and continuously mix for 5-7 mins on low flame till the mixture leaves on the sides of the pan. Add 2-3 drops of green edible food colour as per your liking.
Transfer the mixture to a plate. Grease it properly to avoid sticking. Spread the mixture evenly using a spoon. Keep for an hour to set.
Cut in equal square pieces.
Serve or store at room temperature in an air-tight container.
I love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
Born and brought up in Singapore, Chef Chindi Varadarajulu moved to Vancouver in the early 90s, where she opened Chutney Villa, a South Indian restaurant in 2003.
