Ingredients

• Peanuts: 1 cup, roasted and peeled
• Jaggery: ¾ cup, grated
• Ghee: 1 tsp (optional, for greasing)
• Cardamom powder: ½ tsp (optional)

Preparation

Grind the roasted peanuts into a coarse powder. Avoid over-grinding to prevent it from turning into peanut butter.

Heat a pan on low flame and add the grated jaggery. Allow it to melt, stirring continuously to prevent burning.

Once the jaggery melts completely and bubbles slightly, perform the soft-ball consistency test: Drop a small amount into cold water. If it forms a soft, pliable ball, the jaggery is ready.

Lower the heat and add the peanut powder to the melted jaggery. Mix well to ensure the mixture is evenly combined.

Add cardamom powder (if using) and mix.

Quickly transfer the mixture to a greased plate or tray and spread it evenly using a greased spatula.

Allow it to cool slightly, then cut into square or diamond-shaped pieces while still warm.

Let the barfi cool completely before separating the pieces.

Serving Size: Makes approximately 8-10 pieces, depending on size.

Notes

• Use fresh jaggery for better taste.
• You can add chopped nuts like almonds or pistachios for added texture.
• Store in an airtight container for up to a week.