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This is one of the quickest Indian Cooking Challenge ever. I was a little skeptical trying it since I have never ever tried making caramel before. Actually I shy away from any dish that needs testing the “consistency of sugar syrup”. I bought a candy thermometer, but still haven’t used it.

Well anyway I waited till the last minute and made the praline on Saturday and all it took really was 15-20 minutes and the end result was this crunchy, delicious dry fruit candy bar. My husband loved it so much that he said next time make a LOT MORE than you made now. And so I think I’ll maybe plan to expand my caramel related recipe repertoire. May be a Crème Brule or Flan are in the making.. Just wait and see.

Coming back to the recipe: Valli gave 2 excellent tried and tested recipes from Alka @ Simply Sindi Recipes & from Madhvi @ Madhvi’s Foolproof recipes. Varo is a Sindi specialty made especially during Diwali time. But after trying this once, I’m sure I’m going to be making it for any occasion that needs a quick sweet ending.

The only problem I had was the rolling and cutting, but I cooled the praline without cutting with a knife and broke off the praline for a more “free-form” look. This caramel making post by David Lebovitz was extremely helpful for me.

Print Recipe
Pistachio Praline Yum
Pistachio Praline
Course dessert
Cuisine sindhi
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Sugar
  • ½ cup Pistachios – coarsely chopped
  • ½ tsp Cardamom powder
  • 2 tbsps Poppy Seeds White
  • 2 tbsps Vegetable Oil – (I didn’t see the use for oil, I’m going to omit it next time)
Course dessert
Cuisine sindhi
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Sugar
  • ½ cup Pistachios – coarsely chopped
  • ½ tsp Cardamom powder
  • 2 tbsps Poppy Seeds White
  • 2 tbsps Vegetable Oil – (I didn’t see the use for oil, I’m going to omit it next time)
Pistachio Praline
Instructions
  1. Heat sugar in a heavy bottom pan on medium heat. The sugar will slowly start to liquefy along the edges first and will start to change color. Keep a constant eye on the sugar and keep stirring.
  2. My caramel was a little grainy in the beginning, but I followed Mr. Lebovitz’s advise and lowered the heat and slowly stirred it until all the sugar was melted and had a beautiful caramel color.
  3. Once the sugar reaches the exact caramel consistency, turn off the heat and add the chopped nuts, poppy seeds and cardamom powder.
  4. Stir well until all the ingredients are incorporated and pour onto a lightly greased plate.
Recipe Notes

Cut into squares/ diamonds while hot or cool completely and crush or break into free-form bars; they are yummy either way. Enjoy!!

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