mungphali ki barfi | peanut barfi
Fasting is a superb phenomenon to detoxify ones body as it involves abstinence from solids and liquids to be taken in the diet and mainly abstinence from common salt.
We Indians fast on several occasions according to our cultural beliefs. The major fasts which are done and are celebrated across country involves Navratri which happens for 9 days on account of worshipping of goddess durga and her avtars.
These 9 days are celebrated with pomp and joy across country and people keep fast and eat only phalahar foods.
During fast we face problems for varied recipes and thus are bored of eating the same recipes made from sago or samak rice.
Here I have got a sweet dish for fast, “Peanut/mungphali ki barfi”. It has simple steps for preparation and is quite energetic to eat during fasting days.
Other than fast this can be eaten normally and is very healthy for the kids too.
Benefits of Peanuts/mungphali:
- Peanuts are known for its high protein content as is a very good source for maintaining healthy hair and skin.
- Due to its protein content, peanut butter is made which has high energy and is eaten by health freaks too.
- They reduces bad cholesterol and increases good cholesterol in the body.
- Potassium, manganese, copper, calcium, magnesium, iron, selenium and zinc are some of the minerals present in peanuts. These play an important role in many different body functions.
- Peanuts helps in fighting depression and has higher nutrient content than cashews.
- Peanuts/groundnuts/mungphali- 1 cup
- Sugar- 1 cup
- Water- 3/4 cup
- Saffron strands- 8-10 nos
- Cardamom/elaichi powder- 1 tsp
- Clarified butter/ghee- 1 tsp
- Roast the peanuts in a heavy bottom wok/kadhai for 8-10 minutes on a simmer flame.
- When the peanuts are roasted their color changes.
- Now remove their outer cover by rubbing them in a cloth.
- Grind the peanuts in a grinder to a powdery consistency.
- Take a pan and add water in it. Now add strands of saffron and cardamom powder to it and let it rest for 10 minutes.
- After 10 minutes the color of water turns saffron and aroma of cardamom prevails in it.
- Now turn on the gas knob and to the water pan add the sugar and stir it continuously until it completely dissolves.
- Now keep on stirring it until one(1) thread consistency comes.
- Check between your fingers the string consistency of sugar syrup.
- Now after one string consistency cook for another 2 minutes and then add peanut powder to it.
- Keep on stirring the mixture until it thickens.
- Now grease a tray with clarified butter properly.
- Pour the mixture into the greased tray and leave for 15-20 minutes to set.
- Now cut the squares and garnish with saffron water.
- Enjoy during fast. It can be stored for around 10-15 days in an air tight container.
- Very important to note that after adding peanut powder to the sugar syrup, continuous stirring is very important otherwise it will start sticking to the bottom of the pan.
- While checking the syrup consistency with your fingers handle it very carefully, because hot sugar syrup can burn your fingers.