Sesame Peanut Burfi
This sesame peanut fudge is soft, chewy, and very delicious! It is made with roasted peanuts, sesame seeds, coconut powder, jaggery, cardamom powder, and ghee.
Ingredients
- 1 cup Sesame seeds brown/white
- 1/2 cup Peanuts
- 1/4 cup Coconut powder grated dry coconut
- 1/2 cup Jaggery/Gur chopped
- 4-5 Cashew nuts chopped
- 6-7 Pistachios chopped
- 1/2 tsp Cardamom powder
- 2 tsp Ghee
- 3 tbsp Water
Instructions
- In a pan on medium to low heat roast peanuts for 5-7 minutes. Keep them aside and let them cool down.
- In the same pan, add sesame seeds and roast them for 5 minutes on low to medium heat. Keep them aside.
- Now, toast coconut powder on low heat for 2 minutes and set aside.
- Once the peanuts cool down, rub them between your palms and separate the peels by tossing them.
- In a grinding jar, add roasted peanuts and ½ cup of the roasted sesame seeds. Grind them into a coarse powder.
- In a big bowl or plate, add the peanut and sesame powder, coconut powder, and ½ cup of sesame seeds.
- Add cardamom powder, chopped cashew nuts, and pistachios in the peanuts and sesame mixture and set aside.
- Grease a tray or a plate with ½ tsp ghee and spread some ghee on the back of a measuring cup and set aside.
- Heat a pan on a low to medium flame, add 1 tsp ghee and jaggery and cook it for 5 minutes. Add 3 tbsp of water and cook it for another 5 minutes or till the jaggery melts down completely.
- Add the peanuts and sesame mixture and ½ tsp ghee to the jaggery syrup. If you find the mixture is too dry, then sprinkle 1-2 tsp of water. Mix very well and cook for 2-3 minutes.
- Transfer the mixture to a greased tray and press the mixture with the back of a measuring cup - try to form ½ inch thickness of the mixture.
- Using a sharp knife, cut the burfi in desired shape and set aside for 15-20 minutes.
- Separate the burfi pieces carefully and store them into an airtight container.
Notes
- You can grind all of the roasted ingredients into a coarse powder.
- Milk can be added while making jaggery syrup as well. If you add the milk, then sesame peanut burfi can be stored at room temperature for 5-6 days.
- Skip adding cashew nuts and pistachios in the recipe if you don’t want them.
- You can add store bought unsalted roasted peanuts while making the burfi as well to save time.
- You can use white or brown sesame seeds.
- The burfi's color can be a little dark or light depending on the jaggery color and quality.