Follow these steps for perfect results
Milk
lukewarm
Yellow food color
optional
Clarified butter
Sugar
Cardamom
pods/seeds
Milk powder
optional
Saffron strands
Pistachios
chopped
Raw peanuts
unsalted
Heat a wide pan and dry roast peanuts for 5-6 minutes. Set aside.
Powder sugar and cardamom together.
Apply clarified butter to a medium-sized plate and set aside.
Grind the roasted peanuts coarsely using a grinder.
Add ground peanuts, powdered sugar, saffron, yellow food color, milk powder, and milk to the pan.
Cook on low heat, stirring continuously for 8-10 minutes until slightly thick.
Continue stirring until the peanut mixture thickens and starts leaving the sides of the pan.
Switch off the flame and immediately pour the mixture onto the prepared plate.
Top with chopped pistachios and saffron strands.
While still warm, mark the mixture to create slices.
Cool completely (approximately 2 hours) before slicing and serving.
Serve as a dessert.
Expert advice for the best results
Roast peanuts properly for best flavor.
Stir continuously to prevent burning.
Adjust sweetness to your preference.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance.
Arrange slices neatly on a plate. Garnish with extra pistachios and saffron.
Serve as a dessert after a meal.
Offer during festive occasions.
Complements the spices in the barfi.
Discover the story behind this recipe
Commonly prepared during festivals and celebrations.
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