In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
All we know about Barfi is a popular sweet or mithai of India which is easily adapted by any special occasion or festive times. Although kaju katli is already on demand in most of the taste buds and we cant compare both the sweets, both have their uniqueness. If you have a sweet tooth, a bite of peanut barfi will give a pleasure of happiness. You can be serve them as your next party together and impressed your guests.
My daughter who is carving for Cashew Barfi, so I and my daughter both were waiting for my mother who was supposed to prepare kaju katli for us. But due to this Pandemic lock down she was unable to come home. I have no idea about kaju katli. I tried to replace this cashews with peanuts, because this idea also came from my daughter when she said how about Peanut Barfi. I just tried and it turned out so good. I was damn sure that she won’t eat or even not like to see this. But when she tasted a bite she started asking me more and more. I felt that got my festive reward. Now my mother asking me the process of doing peanut barfi..Haa… that’s really funny to me. But yes feeling proud also, when mother ask you about something to teach her specially about cooking you must be feeling blessed.
Before cooking I wasn’t aware that this is a traditional Gujarati barfi where sing paak means peanut barfi. Sing means peanut and paak means Barfi. I was glade to prepare such a subcontinental sweet of India..
- When looking for peanuts choose good quality of peanuts, its not like to choose cheap price which most people do. You can buy the raw peanuts with the shells or you can buy peanuts with out shells. I decided to go with peanuts with out shells which I have already in my kitchen.
- Preparing peanut barfi, first you need to dry them under sunlight at least 2 to 3 hours. Then roast them on medium flame stirring frequently. You should not dry roast peanuts, shallow fry them for 10 to 15 minutes and let it cool. After the peanuts have cooled, rolling the nuts between your hands and gently remove the skins, discard those skins out.
- Use a heavy bottomed pan and prepare a syrup of one string. One string syrup when you add both sugar and water let it dissolve in water. After 5 to 6 minutes of cooking you can see slight thick bubble syrup. Stir it and add peanut powder slowly.
|Prep time||Cook time||Ready in||Yields|
2 hours 30 min
- penauts, grinded
- 3/4 cups sugar, grinded
- 3/4 cups sugar
- 1 tablespoon milk powder
- 1 tablespoon ghee/butter
- 1/2 tablespoon cardamom
- Dry peanuts under sunlight for 2 o 3 hours. if you have less time then you can skip this step. Roast them on a heavy bottomed pan or a wok over low medium flame until light brown and aromatic for 10 minutes. Allow them to cool. Place them in a kitchen towel and use your palms to rub them between the towels to remove their outer skins, blow all the skins.
- Pour them into small blending jar and pulse them around 4 to 5 seconds to fine powder. You can shake the jar and blend it. Sieve the powder and putting coarse powder back in the blender and pulse for 5 seconds for fine powder mix them direct into the sieved peanut powder. Combine the powder nicely. Be careful, overdone pulse or blend, make the peanuts become oily and wet, which is not useful for making barfi. Keep ready a thick plastic polythene greasing with little ghee. You can also use butter paper instead of plastic polythene.
- Heat a heavy bottomed pan and place both sugar and water. When sugar syrup start to bubble stirring for one string consistency and slowly drop all the powder into the pan. Stir it continuously, add milk powder, cardamom powder, ghee (1/2 tablespoon) and keep stirring for 2 to 3 minutes. Do not stir it long time, it will hard the peanut dough
- Now its leaving the sides of the pan smoothly, with out late place them on greased thick plastic polythene or on butter paper. Now cover it with a polythene. Knead for 2 to 3 times using your hand and roll it to give a nice shape. Cool it and cut into diagonally and serve immediately. You can keep them in an air tight jar for 4 to 5 days also.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2020 Susmita Tripathy
Susmita Tripathy (author) on August 13, 2020: