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Phulka Massoor (Pistachio Pastry)
From Banquets of the nations, 1911
Serves 12
Serve warm.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
632Calories
8 gProtein
59 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein8.5 g
Carbohydrates59 g
Fiber4.1 g
Sugars42 g
Total Fat40 g
Saturated Fat23 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat2.6 g
Cholesterol113 mg
Sodium25 mg
Potassium321 mg
Calcium18 mg
Iron1.9 mg
Magnesium63 mg
Phosphorus120 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.3 mg
Vitamin K3.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate165 mcg
Choline0 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 142. The excerpt below is the record exactly as published.
Phulka Massoor. (Pistachio Pastry.) Work one pound of gram flour and one pound of ghee into a paste that will roll out. Make a strong syrup of 349 BANQUETS OF THE NATIONS one pound of sugar and half a pound of water. Roll the paste out into a sheet a quarter of an inch thick, and cut into rounds of about three inches in diameter
Cook this with the app: pantry check, scaling, and the assistant.