Peanut Burfi recipe/ Groundnut or Mungfali Burfi recipe

Few dishes seem long forgotten during our fast paced lifestyle. I still try my best to incorporate them and keep the cultures alive, being far away from motherland. As we get ready for the festive time, sharing here a simple fasting dessert, ‘Peanut Burfi’ or ‘Mungfali burfi’.

If I can pull it together you sure can prepare this delicacy in a jiffy. This is my grandmother recipe. It is absolutely delicious.

The best thing about this recipe is its simplicity and ease of making and yet it produces a phenomenal result. You have to try it to believe how wonderful this stuff is. It also makes for a beautiful give away.

For this recipe, you can use pre roasted peanuts if you wish. However, I bought raw peanuts and roasted them myself so that I could control how deep I wanted to roast them. The more you roast, the deeper is the color of the barfi. This is simple, so let’s begin.

Step by step recipe of Peanut burfi:

1. Roast 250 gm peanuts and remove the skin. Roast as much as you like, but make sure they are neither raw nor burnt.
   
2. Whiz the peanuts into a mixer grinder. Pulse the grinder instead of trying to grind them in one go. Grind them as fine as you like. You can grind it coarsely or grind it finely with just a few chunks here and there. This will approximately make 2½ cup peanut crush.
   
3. Take 125 gm sugar and ½ cup water in a heavy bottomed pan and put on a medium heat.
   
4. Let the sugar and water boil to form syrup of one thread consistency. The syrup will start boiling violently after about 5 minutes. Just boil the syrup for another 3-4 minutes and it should be fine.
   
5. When syrup is ready, turn off the stove and add about 75 gm or ½ cup khoya/mawa (khoya) to the hot syrup and mix thoroughly.
   
6. Add the ground peanuts all at once and mix thoroughly. Add cardamom powder.
   
7. The mixture will have a thick paste like consistency. Pour it into a pan lightly greased with ghee or oil. I used ghee. Spread the mixture evenly into the pan using an offset spatula.
   
8. If you want to decorate the burfi, you can use the silver sheets. I love using them on burfi because it just makes the whole thing glamourous J Let the burfi cool down for 30 minutes so that it is set. Using a knife or a square cookie cutter; cut out slices of burfi as per your likings.
   
9. The burfi will be bit soft when you cut it because it is fresh, but as you let it rest for at least 2 hours or overnight, it will develop the perfect texture. I like it both ways, fresh and soft as well as perfectly set.
   

This recipe is a total winner on any occasion. Gift these to your loved one, friends and neighbors or eat all of it on your own. Spread the love.

Below is the printable version of this recipe

Peanut burfi recipe below:

Peanut burfi Prep time Cook time Total  10 min 30 min 40 min Peanut Burfi – a fudge like confection made using peanuts, khoya and sugar. AUTHOR: Monali RECIPE TYPE: Dessert CUISINE: Indian SERVES: 8-10 pieces INGREDIENTS (measuring cup used, 1 cup=237 ml) 250 gm peanuts/groundnuts/mungfali 75 gm mawa/khoya, approx. ½ cup 125 gm sugar ¼ tsp cardamom powder ½ cup water DIRECTION Whiz the peanuts into a mixer grinder. Pulse the grinder instead of trying to grind them in one go; otherwise you will end up making peanut butter. Grind them as finely as you like. You can grind it coarsely or grind it finely with just a few chunks here and there. Take sugar and water in a heavy bottomed sauce pan and put on a medium heat.  Let the sugar nad water boil to form a syrup of one thread consistency. Be very careful while working with boiling sugar, as it is very hot. Don’t worry if you haven’t done this efore. The syrup will start boiling violently after about 5 minutes. Just boil the syrup for another 3-4 minutes and it should be fine. When syrup is ready, turn off the stove and add the mawa(khoya) to the hot syrup and mix thoroughly. Add the peanuts all at once and mix thoroughly. Add cardamom powder. The mixture will have a thick paste like consistency. Pour it into a pan lightly greased with ghee or oil. I used ghee. Spread the mixture evenly into the pan using an offset spatula. If you want ot decorate the burfi, you can use the silver sheets. I love using them on burfi because it just makes the whole thing glamourous. J Let the burfi cool down for 30 minutes so that it is set. Using a knife or a square cookie cutter, cut out slices of burfi as per your liking.  NOTES The burfi will be bit soft when you cut it because it is fresh, but as you let it rest for at least 2 hours or overnight, it will develop the perfect texture SERVING SUGGESTION Serve peanut burfi as a dessert with other farali recipe on fasting days. It can be consumed on other days as well as a sweet, or can be prepared as Diwali sweet.