By Aditi Saraswat
September 1, 2026
A handful of peanuts can turn into a festive sweet with very little effort that you can offer for Janmashtami bhog. This barfi uses roasted peanuts that are mixed into the jaggery syrup and enhanced with cardamom, giving the sweet a nutty taste and soft, fudgy texture.
1 cup raw peanuts ¾ cup jaggery, grated 2 tbsp water 1 tsp ghee ½ tsp cardamom powder 1 tbsp chopped pistachios, for garnish
In a pan, dry-roast the peanuts on low flame until aromatic and they appear to be lightly golden. Let them cool thoroughly, and then remove their skins.
Grind the roasted peanuts to make a bit of a coarse powder. Do not make a fine powder, or the peanuts can release oil.
In the same pan, heat jaggery with water until it melts thoroughly to make a thick, sticky syrup.
To the syrup, now add the prepared peanut powder, cardamom, ghee and mix everything continuously.
Transfer this mixture to a greased plate, flatten it evenly, sprinkle some chopped pistachios and let it cool, then cut into neat squares.