BARFI

Til, Mungaphali and Nariyal Barfi

The weather in India right now (during the months of Jan – Feb) are mostly cool and in some places cold. It’s the perfect time to make this nutritious sweet dish made of til (sesame seeds), mungaphali (peanuts) and nariyal (coconut).  This barfi is healthy, delicious and very easy to make!

Til Mungaphali Nariyal Barfi - Ingredients

Til Mungaphali Nariyal Barfi – Ingredients

Ingredients (for 70 to 80 pieces)

 

Til (seasame seeds)     – 500 gm

Mungaphali (peanuts)  – 250 gm

Naariyal ka buraada     – 250 gm

(Desiccated coconut)

Cardamom powder      – 1/2 tsp

Chopped almonds        – 15 to 20

Sugar                            – 750 gm

Water                            – 250 ml

Desi ghee to grease the tray

 

Method

 

  1. In a heavy bottom kadhai, roast sesame seeds (til) on medium flame and keep stirring until they are fluffy and light brown in colour. Switch off the flame and transfer the roasted seeds to a plate and allow them to cool. Once done,  coarsely grind them in the mixer.
  1. Roast mungaphali on medium flame similarly. After 5 or 6 minutes, it will give a pleasant aroma. Test if they are roasted by taking out a few mungaphali on a kitchen towel and rub them with your fingers gently. If the skin of peanuts comes off easily then you can be sure that they are roasted.  Transfer the nuts to a plate and let them cool. Once done, coarsely grind them in the mixer.
Coarsely grind roasted Mungaphali and Til

Coarsely grind roasted Mungaphali and Til

  1. Now grease the tray with desi ghee.
  1. Mix til, mungaphali and naariyal ka buraada together. Set aside.
Mix Mungaphali, Til and Nariyal together.

Mix Mungaphali, Til and Nariyal together.

  1. Take sugar and water in a heavy bottom pan and heat it on medium flame, keep stirring. When the mixture starts to boil, let it simmer on high flame for 30 seconds and then turn off the flame. Immediately add all the ingredients (til, mungaphali and nariyal) as well has cardamom powder. Mix well.
  1. Transfer the mixture to the greased tray and softly press it with greased fingers and set aside. (Keep the thickness upto half inch)
  1. Garnish with chopped almonds.
  1. When the barfi is still slightly warm, put desired cut marks on it. When it cools down completely, gently remove the barfi pieces and store in an air tight container.
Set cut marks on the barfi

Set cut marks on the barfi

Til, Mungaphali and Nariyal Barfi is ready to be served!

Til, Mungaphali and Nariyal Barfi is ready to be served!

1 reply
  1. nipun Maheshwari
    nipun Maheshwari says:

    Delicious and nutritious peanut and coconut barfi is one of my favourite barfi’s for all the seasons.
    for this perennial barfi.

    Reply

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