Step-by-step
1
firstly, in a heavy-bottomed pan roast 2 cup peanut on low flame.
2
roast until the peanuts turn crunchy and skin separates.
3
cool completely and remove the skin of the peanuts.
4
transfer the roasted peanuts to the mixer jar along with ½ cup cashew.
5
pulse and grind to a powder. keep aside.
6
in a large kadai, take 2 cup jaggery and ½ cup water.
7
boil until the syrup reaches 1 string consistency.
8
add in prepared peanut cashew powder and mix well.
9
mix until the mixture is well combined.
10
now add ¼ cup milk, 2 tbsp ghee and cook on low flame. adding milk makes burfi soft and flavourful.
11
cook until the mixture starts to leave the pan.
12
further, add ¼ tsp cardamom powder and mix well.
Video
Notes
- firstly, instead of milk, you can add khoya or milk powder.
- also, cook on low flame else the mixture may burn from the bottom.
- additionally, adding cashew is optional. however, it enhances the flavour of mithai.
- finally, peanut burfi recipe tastes great when prepared with fresh ghee and peanuts.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/peanut-burfi-recipe-mungfali-ki-mithai/