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 broad 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, mix well and cook on a slow flame for approx
5 to 7 minutes or till the mixture leaves the sides of the pan, while stirring continuously
Transfer the mixture on a greased 150 mm
(6) diameter plate and spread it evenly using a flat spoon
Keep aside to set for 1 hour
Cut into 9 equal square pieces
Serve immediately or store at room temperature in an air-tight container