Peanut coconut barfi recipe | peanut barfi | sing ni barfi
Ingredients
- 2 cup peanuts
- 1 cup desicatted coconut
- ½ cup milk powder
- 2 cup or 300 grm jaggery
- ½ cup ghee
- ½ 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 ½ cup milk powder. Mix well.
- In a heavy bottom pan, add ½ 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 ½ 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.