Peanut Barfi

Cook along · 13 steps

Method

1. 1

   Roast 3 cups peanuts in a pan on low flame for about 10 minutes. Stir continuously — do not let dark spots form, or they will remain raw inside. They are done when peels come off easily.

2. 2

   Let peanuts cool slightly, then rub between palms to remove all peels. There should be no black spots.

3. 3

   Grind the peanuts in a blender in short pulses — turn on and off. Do not grind continuously or the oil will release. The result should be a dry powder.

4. 4

   Sieve the ground peanuts through a fine strainer to get a smooth powder. Re-grind any coarse bits left in the sieve.

   

5. 5

   For sugar syrup: combine 1½ cups sugar and ¾ cup water in a pan. Heat on low flame, stirring, until sugar dissolves completely. Cook for about 7 minutes until a thick string consistency forms.

6. 6

   Add cardamom powder to the syrup. Keep flame low.

7. 7

   Add the sieved peanut powder. Mix everything well.

   

8. 8

   Stir continuously on low flame for 10-12 minutes. The mixture will thicken and eventually leave the sides of the pan. Do not stop stirring.

9. 9

   Once the mixture leaves the pan completely, turn off heat.

10. 10

    Transfer to a greased tray or thali. Smooth the top with a spatula. Sprinkle chopped almonds and pistachios on top and press them in.

    

11. 11

    Let it cool and set for 1-2 hours.

12. 12

    Cut into pieces. Store in an airtight container for up to 20 days.

13. 13

    Offer to Lord Jagannath with tulsi leaves.