Yep, split pea. It makes a great protein-rich treat that’s a great dessert or after school snack.
By Lail Hossain
- 2 cups split peas
- 6 cups milk
- 1 cup powdered milk
- 1 cup water
- 1¾ cups sugar
- 2-3 cardamom
- 3-4 cinnamon, each about an inch
- ½ cup butter or ghee
- Pinch of saffron (optional)
- Cashews, raisins for garnish (optional)
- Soak split peas in water for at least 2 hours.
- Wash and boil split peas starting with 4 cups of milk. Add the remaining milk as needed to soften the split peas. You may not need all the milk or may need slightly more, depending on split pea quality.
- In a food processor, puree the cooked split peas to a silky smooth paste. If too dry, you may need to add some milk.
- In a thick-bottomed or nonstick pan, make syrup with sugar and water over medium heat.
- Add split pea puree and saffron.
- Cook over low heat, stirring constantly and scraping the bottom of the pan.
- Cook until the mixture is sticky and a mass pulls away from the bottom and sides of the pan.
- Remove from heat and spread in a serving platter, let cool.
- Add cardamom and cinnamon to the syrup.
- Add butter or ghee.
- Cut into diamond-shaped barfi (or any shape) and garnish with cashews and/or raisins.
Lail Hossain finds cooking to be an explosion of creativity. She is enthusiastic about modifying a laborious step of an old recipe, and experimenting with different ethnic recipes by adding her own spin to it yet keeping the recipes simple, healthy, and delicious. Originally from Bangladesh, Lail shares her journey of food, creativity and family in her blog "With A Spin". She is also very passionate about highlighting Bangladeshi cooking to the international culinary space.