Recipe

Instructions:

1. Prepare the Peanuts (Time: 5 minutes)

• If using unpeeled peanuts, remove the skins. Measure out 250 grams of roasted peanuts. You can either use store-bought roasted peanuts or roast them yourself in a pan until they’re fragrant.

2. Grind the Peanuts (Time: 5 minutes)

• Place the roasted peanuts in a mixer jar. Use the pulse function to grind them. Do not run the mixer continuously; pulse intermittently to avoid releasing too much oil. The peanuts should be finely ground but not a smooth paste.

3. Prepare the Syrup (Time: 10 minutes)

• In a medium-sized pan, combine ½ cup of water and 150 grams of sugar. Start on low heat, stirring until the sugar dissolves.
• Once dissolved, increase the heat to medium-high and let the mixture boil. Cook for about 3-4 minutes until it reaches a single-thread consistency. You can test this by dropping a small amount of syrup into a bowl of water; if it forms a thread, it’s ready.
• Add ½ teaspoon of cardamom powder to the syrup and cook for an additional 1-2 minutes.

4. Combine Ingredients (Time: 5 minutes)

• Turn off the heat and immediately add the ground peanuts to the syrup. Mix thoroughly to combine.
• Add 1 tablespoon of ghee to the mixture and stir until well incorporated. The ghee will give the barfi a nice sheen.

5. Set the Barfi (Time: 2-2.5 hours)

• Line a rectangular mold or a tray with baking paper. Alternatively, grease it with ghee to prevent sticking.
• Pour the peanut mixture into the prepared mold and spread it evenly using a spatula or the back of a spoon.
• Let it set at room temperature for about 2-2.5 hours. For easier cutting, you can make slight cuts after 30 minutes of setting.

6. Garnish and Serve (Time: 5 minutes)

• Once the barfi has set, invert the mold onto a plate. The barfi should come out easily if lined with baking paper or greased properly.
• You can garnish with chopped pistachios or almonds if desired.
• Cut into pieces and enjoy!

Storage:

• Room Temperature: Store in an airtight container for up to a month.
• Refrigerator: Keeps well for 1.5 to 2 months when refrigerated.

Tips:

• Variations: For added flavor, you can mix in some grated coconut or make it with jaggery instead of sugar.
• Testing the Syrup: If you're unsure about the syrup consistency, use the cold water test: drop a bit of syrup into a bowl of cold water, and it should form a single thread when ready.

Enjoy your delicious Singni Barfi, perfect for celebrations, festivals, or simply as a sweet treat!