I am officially kicking off the #virtualdiwaliparty2021 season with two desserts – Peanut Barfi (barfi’ is a type of Indian sweet in a diamond shape) and Coconut Chocolate Peanut Laddoo (balls).
From my childhood, I have been an avid fan of Katli/Barfi because they were different than our usual milk-based Bengali sweets. So when @pbfit reached out to me to create Indian-ish recipes, I jumped in joy. Now you see, one might wonder why? American brands like PB Fit are interested in sharing our Indian recipes – how amazing is that? I felt thrilled to represent my country, my holidays with local ingredients – what can be better than that?
These two desserts are made with peanut, which has 8 grams per serving of plant-based protein. However, it has 87% less fat than traditional peanut butter and about 1/3 the calories of traditional peanut butter – which is why this is perfect for us after biking or hiking and my parents, who do not eat much animal protein.
This is our first time making Barfi as in India we get them quickly from Haldirams. Mum and I perfected the recipe five times. Peanut Coconut Laddoo recipe is from my mum’s own! These two homemade desserts take less than 30 minutes to make and are fantastic gift options paired with nuts, dry fruits. Although the silver foil on top is entirely optional, it does add some glam.
That said, in India, we get Cashew Barfi and Almond ones. However, peanut ones are incredibly budget-friendly. You can use peanut from the market, but PB Fit powder does take the hassle out a lot. Also, they have multiple flavors such as Pumpkin and Chocolate in addition to the classic ones. You can easily make this vegan!
Peanut Barfi and Laddoo
10
minutes20
minutes30
minutesIngredients
- Peanut Barfi / Katli
1 cup sugar
½ cup water
1 teaspoon crushed cardamom
2 cups peanut powder
2 tablespoons ghee
Silver foil, optional
- Coconut Peanut Laddoo
2 tablespoons organic whole milk
1/2 cup organic cane sugar
1 1/2 (160 grams) cups frozen grated Coconut (easily available at Indian
stores here)
2 tablespoons chocolate peanut powder
1 tablespoon ghee
6-8 small cardamoms, seeded and crushed (alternative: cardamom
powder)
Directions
- Peanut Katli/Barfi
- Add water and sugar to a medium to large saute pan. Add crushed cardamom and bring it to boil.
- Reduce the temperature to medium-low and add peanut powder. We take it off the heat as we use a glass burner top and it takes time to cool down. Keep the temperature to low and keep stirring for 6-7 minutes.
- When it starts to get thick, add ghee. Continue stirring for 5-6 minutes or until the dough is separating from the pan well. Close the flame and continue stirring in the pan for 3 to 4 minutes or until it cools down a bit.
- Transfer this to a plate and knead with a wooden ladle first and palm later when it’s cool enough to handle for 2 to 3 minutes.
- Roll this dough with two parchment papers – one on top and one beneath. We kept it ½ inch thick rather than ¼ inch. Add silver foil on top using tweezers.
- Now let it sit for an hour. It helps to have a much cleaner cut. Cut into a diamond shape with a sharp knife.
- Coconut Peanut Laddoo
- In a thick bottom non-stick pan, over medium heat, heat sugar and milk for 3-4 minutes or until sugar melts.
- Add frozen grated coconut and continue stirring and breaking large frozen lumps for 3-4 minutes.
- Add peanut powder and continue stirring for 2-3 minutes.
- Add ghee and continue stirring for 5-6 minutes or until the mixture feels sticky enough to form balls. Adjust the heat if needed.
- Lower the heat and add crushed cardamom. Give it one final stir and take it off the flame.
- Continue stirring for 4-5 minutes more or until it cools down enough to handle.
- Start forming round-shaped balls while it is a bit warm. You should be able to form 7-8 balls.
Notes
- You can use vegan ghee & plant-based milk.
