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!
Ingredients (for 70 to 80 pieces)
Til (seasame seeds) – 500 gm
Mungaphali (peanuts) – 250 gm
Naariyal ka buraada – 250 gm
Cardamom powder – 1/2 tsp
Chopped almonds – 15 to 20
Sugar – 750 gm
Water – 250 ml
Desi ghee to grease the tray
- 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.
- 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.
- Now grease the tray with desi ghee.
- Mix til, mungaphali and naariyal ka buraada together. Set aside.
- 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.
- Transfer the mixture to the greased tray and softly press it with greased fingers and set aside. (Keep the thickness upto half inch)
- Garnish with chopped almonds.
- 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.