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Peanut barfi | chocolate peanut barfi | how to make peanut barfi | barfi recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert, Indian sweets
Cuisine Indian
Servings 12 pieces


For peanut layer

  • 2 cup peanuts
  • 1 cup sugar
  • 3 tbsp milk powder
  • ½ cup water
  • ½ tsp cardamom powder
  • 1 tsp ghee

For chocolate layer

  • 12-14 chocolate cream biscuit
  • 2-3 tbsp milk or as required to bind mixture.


  • In a pan, add 2 cups of peanut and dry roast it on low flame for 2-3 minutes.
  • Switch off the flame and remove the cover of peanuts by rubbing your hand.
  • Now grind peanuts in a mixture jar with pulse grinding.
  • Then Sieve peanut powder and add 3 tbsp milk powder. Mix well.
  • In a heavy bottom pan, add 1 cup sugar and ½ cup water. Bring it to boil and cook till sugar syrup till it reaches 1 string consistency.
  • Then add some cardamom powder and mix well.
  • Switch off the gas and cool down the cooked sugar syrup slightly.
  • Then add peanut powder and mix well.
  • Switch on gas and cook mixture on low flame.
  • Add 1 tsp ghee and mix well.
  • When the mixture leaves the sides of the pan, then switch off the flame. do not overcook the barfi mixture.
  • Set barfi mixture into greased plate or thali.
  • For the chocolate layer, in a mixture jar, add chocolate biscuit and grind it into fine powder.
  • add grinded powder into the mixing bowl. Now add milk gradually and bind the mixture into dough.
  • Place mixture on place sheet and roll it into a thin chocolate layer.
  • Place roll layer on peanut layer and press it slightly.
  • Now set the barfi mixture at room-temperature for 4-5 hrs or till it is completely dry.
  • Garnish barfi with silver vrak and Cut it into pieces.
  • Serve or store barfi in an air-tight container for a week at room temperature or 15 days in the refrigerator.


  • The proportion of sugar should be half that of peanuts.
  • Roast peanut on low-medium flame. Do not roast it on high flame.
  • Sieve grinded peanut powder for an even mixture.
  • Milk powder enhances the taste of barfi.
  • Cook sugar till it reaches 1 string consistency.
  • Add milk gradually into biscuit powder till it binds into a dough.
  • When the peanut layer is slightly hot, press the chocolate layer sheet on it.
  • store barfi in an air-tight container for a week at room temperature or 15 days in the refrigerator.