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Matar Barfi Recipe: With the arrival of winter, the aroma of ghee, a slow simmer, and the tradition of sweetness return to the kitchen. For years, the traditional carrot halwa has been serving as a sweetener in winter. Carrots are abundant during this season. Most Indian homes make carrot halwa during the winter, but if you're tired of the same traditional carrot halwa every year, try making a dessert using another popular winter vegetable. In addition to carrots, green peas are also a common staple during winter. Shahi Matar Barfi, made from green peas, can be a delicious, home-grown, and healthy dessert.

Peas, which we often confine to vegetables or parathas, when combined with khoya, milk, and ghee, create a barfi that's pistachio-like in color, royal in taste, and strikingly similar to the ones we find in the market. Let's learn how to make Matar Barfi.

Ingredients for Making Pea Burfi
Peeled green peas - 2 cups
Full cream milk - 1/2 cup
Khoya (Khoya) - 1 cup
Sugar - 3/4 cup (as per taste)
Desi ghee - 4 tablespoons
Cardamom powder - 1/2 teaspoon
Chopped pistachios/cashews - for garnish

Easy method for making Pea Burfi

Step 1 - Wash the peeled green peas and grind them into a fine paste in a mixer with a little milk. The smoother the paste, the tastier the barfi.

Step 2 - Heat ghee in a pan. Add the pea paste and fry over medium heat, stirring constantly. This step is crucial, until the aroma of the raw peas disappears.

Step 3 - Add the khoya and mix well. When the khoya melts and dissolves into the pea mixture, add the sugar.

Step 4 - When the mixture thickens and begins to leave the pan, add the cardamom powder and cook for a couple more minutes.

Step 5 - Meanwhile, spread the mixture on a plate, greased with ghee.

Step 6 - Turn off the heat and spread the mixture on a greased plate. Sprinkle dried fruits on top. Once it cools slightly, cut it into desired shapes.

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