Soak the pistachios in enough warm water in a bowl for about 30 minutes.
Drain all the water, peel the pistachios and blend them in a mixer into a fine paste. Keep aside.Combine the sugar and ½ cup of water in a non-stick pan and cook on a medium flame for 6 to 7 minutes or till the syrup is of 1 string consistency.
While stirring occasionally, add the pista paste,cashewnuts powder, almond paste and mix well and cook on a slow flame for approx. 5 to 7 minutes or till the mixture leaves the sides of the pan, stirring continuously.
Add cardamom powder, rose essence and green food colour if using.
Transfer the mixture on a greased plate and spread it evenly using a flat spoon. Keep aside to set for 1 hour.Cut into 12 equal rectangular pieces.Shape each into cone shape.
Fill with 1tsp gulkund in each cone.Cover each cone with silver vark.
garnish with - rose petals.
Gulkand stuffed pista delight cones are ready for diwali..
nuts are healthy and gulkand (rose jam) gives instant energy like murabba.
