Peanut Brigadeiro (Brazilian Truffle)

• Place all the ingredients in a saucepan.
• Cook over medium heat, stirring constantly, until the mixture starts to pull away from the bottom of the pan (brigadeiro consistency).
• Once it reaches the right consistency, transfer the mixture to a buttered plate.
• Cover with plastic wrap and refrigerate until fully cooled.
• Once chilled, roll the mixture into small balls and coat with Daal Unsalted Roasted and Granulated Peanuts.

• In a heavy-bottomed pan, add all the ingredients and mix well.
• Bring to a boil over high heat, stirring constantly.
• Reduce the heat and continue stirring until the mixture pulls away cleanly from the sides and bottom of the pan.
• Remove from the heat and transfer the mixture to a sheet of plastic wrap greased with butter. Wrap it completely.
• Let it rest at room temperature for at least 6 hours.
• Grease your hands with butter and portion the mixture into 15 g balls.
• Roll each ball in Daal Farm Ground Peanut and gently press to help the coating stick.
• Place the finished balls in paper molds for serving.

80 g of Daal Farm Ground Peanut.