Peanut Coconut Barfi, also known as Sing Ni Barfi, is an easy sweet recipe made with minimal ingredients like peanuts, coconut, and jaggery, flavored with cardamom powder. In Gujarat, peanuts are called ‘singdana,’ and Sing Barfi is a nutritious treat that can be prepared in just 15 minutes without much hassle. This simple recipe is perfect for serving during vrat (fasting), upvas (religious fasting), festivals, and special occasions. Enjoy its melt-in-the-mouth taste with friends and family!
The key to making tasty peanut coconut barfi at home are
- Firstly, for the barfi mixture, grind the singdana into a fine powder, using pulse grinding to prevent the release of oil from the singdana. I also add some grated coconut and milk powder to enhance the taste of the barfi. You can use cashew powder instead of milk powder.
- Secondly, there are different types of jaggery available in the market, and the Kolhapuri variety and lighter-colored jaggery are best for this recipe. They not only add sweetness but also give the barfi a light color.
- Lastly, due to the jaggery, the texture of this barfi is moist and may not turn hard or brittle like sugar-based sweets. You can store it at room temperature for up to 15 days.
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Recipe Video
Peanut coconut barfi recipe | peanut barfi | sing ni barfi
Ingredients
- 2 cup peanuts
- 1 cup desicatted coconut
- ยฝ cup milk powder
- 2 cup or 300 grm jaggery
- ยฝ cup ghee
- ยฝ tsp cardamom powder
Instructions
- In a pan, add 2 cup peanut and dry roast it on low flame for 2-3 minutes.
- Switch off the flame and remove cover of peanuts with kitchen towel.
- Now grind peanuts in mixture jar with pulse grinding.
- Add grinded peanut powder into mixing bowl, also add 1 cup desiccated coconut and ยฝ cup milk powder. Mix well.
- In a heavy bottom pan, add ยฝ cup ghee and 2 cup jaggery. Bring it to boil and cook till jaggery is puff up and absorb all ghee.
- Switch off the gas and add barfi mixture and ยฝ tsp cardamom powder into hot jaggery mixture. mix quickly.
- Set barfi mixture into greased thali and allow it to cool.
- Cut peanut coconut barfi into pieces and serve. Also store it into air-tight container for 15 days.
Notes
- Stir continuously and roast the peanuts on medium flame.
- Grind the peanuts using the pulse setting to avoid releasing oil from them.
- Use fine desiccated coconut in the barfi mixture.
- Desiccated coconut enhances the taste of barfi.
- Milk powder enhances the taste and gives softness to the barfi.
- You can use cashew powder instead of milk powder.
- Cook the jaggery until it completely melts and puffs up. Do not overcook it.
- Store peanut coconut barfi into air-tight container for 15 days.
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