Pistachio and Lemon Sea Salt Barfi - published in Express Tribune

Growing up in Pakistan, I never needed an excuse to eat Barfi, a Pakistani dessert or Pakistani sweet meat - we were always presented this for every festive occasion, birth of a child, marriage, engagement - no matter what happened, Barfi made it's way to your home wrapped up in beautiful tissue,gota(golden threaded ribbons) and pretty announcement cards - The usual was perfect white nutty heart shaped barfi's or exquisite squares of delight. There is something quite comforting about these sweet delights.I remember well my cousins and I, with imaptient fingers gently opening up these parcels of pleasure and diving rather instantly into a box to leave every piece gone.  Nut Barfi's are my particular favourite though and here is a contemporary twist on Pistachio Barfi. The addition of lemon zest and crunchy sea salt flakes cuts through the sweetness and nuttiness to create a very moreish sweet to enjoy at the end of a meal or as a sweet canape.Preparation time: 20 minutes plus setting time of 30 minutesCooking time: 15  minutesServes: makes about 10-12 small barfi balls, depending on size1 1/2 cup ground pistachios, plus 1/2 cup for decoration1/2 cup water3/4 cup caster sugar4 tbsp full cream milk powder1/2 tsp freshly ground cardamom powder1/2 tsp sea salt flakes (NB: I used Falksalt Citron Sea Salt, if you find that then you can then omit the zest and plain salt)1/2 tsp lemon zest2 tsp ghee, plus 1/2 tsp for greasing plate1. In a wok like pan heat the ghee and fry 1 1/2 cup of pistachio powder while stirring the mixture around to avoid it from getting brown. Turn the heat off once you can smell the slightly cooked nutty smell, take off the heat and add the cardamom and milk powder.2. In a saucepan, heat the water and add the sugar to make a thin single thread consistency sugar syrup -  'Ekk taar' which means a single stream leaves the spoon when the syrup is poured.3. Now add the pistachio to sugar syrup and stir until it is all combined. Once it has cooled, (approx. 6-8 minutes), take out place of a clean surface and knead into a workable firm dough. Cover with cling film to prevent the dough drying out.4. Pull off about 1 1/2 tsp of the dough and form golf-side balls (or smaller) and set them on a greased plate.5. Mix the 1/2 cup of ground pistachio left with lemon zest and sea salt in a shallow plate. Roll each ball in this and set on a clean plate.6. Allow to set for about 30 minutes to 1 hour before eating. This keeps well covered for up to a week in the fridge or outside for 5 days.