Peanut Burfi - Sweet for Diwali, Easy Recipe(Updated)
Peanut Burfi is one of the most common mithai made during Diwali or any festival in India. You can call it an Indian sweet Fudge made of peanuts and sugar. Peanuts play a significant role in Makar Sankranti celebrations and during Navratri fasting, so this Peanut burfi barfi is perfect for the festivities. This recipe is versatile; make it in any flavor you choose - plain, Kesar, rose, pistachio, and many more. Another delicious and mouth-watering mithai excellent option for the festival season - Peanut Cashew Kesar Barfi recipe is available on the website.Peanut barfi or Mungfali Ki Barfi is an excellent alternative to Kaju Katli both in cost and health-wise. Peanuts are cheaper than cashew nuts. They are rich in nutrients and gluten-free. This is a straightforward, easy, and quick recipe. You can make this barfi with only three ingredients in just 30 minutes. You need good-quality peanuts, sugar, and cardamom powder to make this barfi. It is important to note that the fat content in peanuts is very high. Plus we also add a tablespoon of ghee to make this sweet. Peanuts release natural oil and give an excellent shine to the barfi.
Prep Time5 minutesmins
Cook Time25 minutesmins
Peel the peanut skin and cooling the barfi30 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: Indian
Keyword: diwali special sweets, how to make peanut burfi, mungfali ki barfi, peanut barfi, Peanut burfi, peanut burfi recipe in hindi, sweet for diwali
Servings: 18pieces
Ingredients
250grams Peanuts
150grams Sugar
2tbspMilk powder
½tsp Cardamom powder
¼cupWater
1tbsp Ghee
Instructions
In a pan, add 250 grams of peanuts.
On a low flame, roast the peanuts till the skin of the peanuts peels off easily. It may take 10 to 15 minutes.
Transfer the peanuts to a plate. Spread them evenly over the plate and allow them to cool.
Using your fingers, peel off the peanut skin.
Transfer the peanuts to a grinding jar and grind it at a pulse mode.
Transfer the ground peanut powder to a mixing bowl, add 2 tbsp milk powder, and mix it well.
Add 150 grams of sugar and ¼ cup of water to a pan. Stir until the sugar dissolves in the water.
Boil the mixture till one string of sugar syrup is ready.
Stir and slowly keep adding the prepared peanut and milk powder mixture to the sugar syrup
Stir and cook on a low flame until the mixture leaves the sides of the pan. It may take 5 to 7 minutes.
Add ½ tsp cardamom powder and 1 tbsp ghee. Barfi will start leaving the sides of the pan. Switch off the gas flame.
Keep mixing the barfi in the pan for a few minutes. By doing this, the peanuts will release the natural oil and give a shine to the barfi.
The barfi is ready if you can form a ball from the mixture.
Grease a box and place butter paper on it. Transfer the barfi and spread the mixture evenly with a spatula.
Let the barfi cool for 20 minutes. Then take it out from the box and apply little water to all the sides of the barfi.
Apply edible silver leaf and dab with cotton on all sides of the barfi. By doing this, the silver leaf will not emerge while making pieces.
Cut in the desired shape and size.
Dip a bottle cover in saffron water, and place it over each barfi piece. Now, place sliced pistachio over each piece.
The peanut barfi is ready. Store in an air-tight container and enjoy for a couple of days.