2 c raw skinned peanuts (8 oz.)
3/4 c sugar
1/4 c milk or warm water
1 T butter
1. Place the nuts in a bowl. Pour boiling water over them to cover, and soak for 1 hour.
Drain the nuts, put them in the container of an electric blender or food processor, and
reduce them to a fine paste (adding a little milk or water if the paste begins to clog).
2. Cut a large sheet of foil (a foot long). Butter the foil.
3. Heat a non‐stick frying pan (at least 9 inches in diameter) over medium heat for 2
minutes. Add the nut paste and the sugar. Reduce heat to medium‐low and cook, stirring
and scraping the sides and bottom of the pan constantly with a flat spatula for 20 minutes
or until the fudge is thick and sticky. Stir in the butter.
4. Spread the fudge onto the prepared foil. Spread it evenly into a 7 or 8” square by
paving it with the spatula. (Do this quickly before it cools and hardens.) Finely chopped
roasted nuts or slivers of candied cherry pressed onto the top before it cools dress it up.
For festivities, Indians with means might press edible silver leaf on top, as pictured below.
5. When it’s cool and solid, cut into 1/2”x2” or so rectangles. Makes about 3 1/2 dozen tiny bars. Barfi keeps well, if stored tightly sealed, at room temperature for 3 weeks and for several months in the refrigerator.
Notes and Instructions
Peanuts (groundnuts) may be most appropriate in honoring Dheki Tola since the women
were taught how to make barfi with them, but cashews, walnuts, almonds, pistachios or a mixture may be used.
Note: To call this “fudge” is a little misleading. It isn’t nearly as creamy as some American fudge and in fact tends to clump during cooking. But don’t worry: You smooth it out as you press it onto the foil to cool. It has a rather dry texture but holds together well once it sets. It is hot when you take it out of the pan, so be careful.