Sesame Peanut Burfi
This sesame peanut burfi is soft, chewy, and very delicious! It is made with roasted peanuts, sesame seeds, coconut powder, jaggery, cardamom powder, and ghee. This burfi is made during Makar Sankranti or Lohri festival in India. Sweets out of sesame seeds and jaggery are offered to God. Later, these sweets are shared with friends and neighbors.
Sesame seeds, peanuts, and jaggery are an important part of Indian cuisine and widely used in different parts of India during the winter season for their warming nature.
Winter leads to dry and flaky skin. Our body needs natural oil to keep it hydrated. Sesame seeds, peanuts, and coconut contain a good amount of natural oil, keeping our body warm for long periods of time. They are rich in vitamin E and antioxidants which keeps hair and skin healthy and moisturized during winter.
Jaggery is an unrefined sugar product made in Asia and Africa. Consuming jaggery in the winter season provides a lot of health benefits. It produces heat in the body and helps to maintain body temperature and helps to fight the flu and common cold.
Table of Contents
Ingredients
- Sesame seeds
- Peanuts
- Coconut powder
- Jaggery/Gur
- Cashew nuts
- Pistachios
- Cardamom powder
- Ghee
Sesame Peanut Burfi Step By Step
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 (I have used brown 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 peanut and the 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.
Variations
- 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 some time.
- I have used brown sesame seeds in the recipe, you can use white sesame seeds as well.
How Do I Store The Sesame Peanut Burfi?
Sesame peanut burfi can be stored in an airtight container for 10 days.
You can store the burfi in the refrigerator in an airtight container or a zip lock bag for 1 month.
Makar Sankranti Recipes
Did you like this recipe?Â
If you’ve tried the Sesame Peanut Burfi recipe then don’t forget to rate it.
I will love to hear from you!
Sesame Peanut Burfi
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.Â
- 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.Â
- You can use white or brown sesame seeds.Â
- The burfi’s color can be a little dark or light depending on the jaggery color and quality.Â
FOLLOW ME
Facebook|Instagram|Pinterest
Did you try this recipe?
Follow @lifeisforfoodblog on Instagram, snap a photo, and tag it #lifeisforfoodblog
I love to know what you are making!