I am sharing Mungfali barfi recipe on the occasion of Janmashtami. This peanut barfi is made using very few ingredients. You can offer it as bhog as well as eat it in phalahar during Janmashtami fast.
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Ingredients for mungfali barfi recipe
Peanuts are rich in nutrients and are gluten free. You can read about nutrition facts of peanuts here. This barfi has goodness of peanuts and gives you instant energy that you need when you are fasting.
I have shared many more Janmashtami recipes for prasad and fast in my previous post. In my earlier post have also written about benefits of fasting, ayurvedic and other concepts.
How to make mungfali barfi?
First of all dry roast the peanuts in a pan for four to five minutes on low flame. Allow it to cool. Then gently rub these peanuts with your hands and remove the skin from the nuts.
Roasted peanuts are skinned
After that dry grind these nuts to get rough powder. Grind in pulses and then open the lid, mix well and grind again. If you grind them for longer duration, they might leave oil and become pasty.
Heat a tablespoon of ghee and add grounded peanuts to it. Roast it on low flame till it turns light pink and nice toasted aroma starts emanating from it.
Sugar syrup
Then prepare sugar syrup. For this mix sugar with some water and heat it. Keep stirring. First sugar will dissolve and then bubbles will form. We need to prepare syrup of one thread consistency. To check it hold a small amount of syrup between tip of index finger and thumb. On lifting the thumb, the syrup should form a string between finger and thumb. Another way to check if the syrup is ready is to drop a small amount of syrup in clean water at room temperature. If you can form a ball with the syrup, it is ready. If it dissolves in water, you need to cook it more.
Cook peanut powder in syrup till it thickens
Add grounded peanut to this syrup and mix well. Cook for a minute or two. Add cardamom powder and mix. When the mixture becomes thick, remove from heat and quickly transfer it to a greased plate. Level it with the help of a spatula. Also spread finely chopped pistachios on top. Gently tap the top so that pistachios get embedded on it. Allow it to cool for at least two hours. Once set, cut small cubes with the help of a knife. Barfi is ready.
Mungfali barfi is ready
You can store it in airtight container for three four days. Barfi is delicious and has nice flavor of roasted nuts.
You can read about kuttu ki barfi that is made using buckwheat flour.
Mungfali barfi recipe | peanut barfi
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| Servings | Prep Time |
| 10 pieces | 5 minutes |
| Cook Time | Passive Time |
| 20 minutes | 2 hours |
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Make mungfali barfi for phalahar during fast. It can also be offered as bhog. It can be stored in airtight container for 3-4 days
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- 1 cup (100gm) peanuts
- 1/2 cup sugar
- 1 teaspoon cardamom powder
- 1 tablespoon ghee
- 1 tablespoon pistachios finaly chopped
- 1/4 cup water
- Heat a heavy bottomed pan and dry roast peanuts for 3-4 minutes, stirring continuously. Then remove from heat and allow them to cool.
- When the peanuts are cold. rub them with your fingers and palm and remove the skin from them. If you can lay your hand on skinned and unsalted peanuts, you can skip these steps.
- Dry grind these peanuts on pulse. Scrape the wall and mix in between grindings. We need rough powder of peanuts.
- heat a tablespoon of ghee in a heavy bottomed pan. Add peanut powder to it. Roast peanut powder on low flame. Keep stirring continuously so that it does not get burnt. when aroma of roasted peanuts start emanating, and peanuts turn light pink, remove from heat. Allow them to cool.
- In the meantime, prepare sugar syrup. in a heavy bottomed pan, add sugar and water. Heat them and keep stirring. First sugar will dissolve, and after some time bubbles will start forming. Check for one thread consistency. Put small amount of syrup between your index finger tip and thumb. On lifting thumb, syrup should form a string between thumb and finger.
- Add peanut powder to this syrup and mix well. Cook till the mixture thickens. Add cardamom powder. Pour this mixture in a greased container. Level it properly using a spatula. Sprinkle chopped pistachios and tap them gently to embed them over the mixture. Allow it to set. It might take two hours or more.
- Once set. use a sharp knife and cut rectangular pieces. Mungfali barfi is ready. It is a nice dessert, and can be taken as phalahar during fasting.
- Store barfi in airtight container.
- If you can get roasted unsalted peanuts in the market, you can use them. In that case skip first two steps.
- Do not overcook peanuts in syrup. barfi will become too hard.
- If the barfi does not set, it means it has more water content. Cook it a little more and then set it again.
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