Peanuts are ground into fine powder and sesame seeds are toasted till golden brown. Jaggery is made into thick syrup and the peanuts powder is mixed in to form a thick gooey mixture. The mixture is then poured into greased plate and cut into pieces once the mixture is cooled off. Serve peanut jaggery burfi as required.
Makes: around 15 pieces of Peanuts Jaggery Burfi.
Roasted Peanuts 2 Cups
Jaggery 2 1/2 Cups
Sesame Seeds 4 Tbsps
Ghee 1/2 tsp
Method of preparation:
Grate the jaggery or mash into small pieces and keep aside.
Toast the sesame seeds in a heavy bottomed pan on low heat till they turn light brown.
Grind sesame seeds into fine powder using a grinder.
Grease a glass dish with few drops of ghee.
Sprinkle a tbsp of the sesame seeds on the greased dish.
Heat ghee in a nonstick pan, add mashed jaggery and quarter cup of water.
Cook till jaggery is completely melted and the syrup thickens.
When a tsp of jaggery syrup forms a medium hard ball when poured into water, remove the pan from heat.
Stir in ground peanuts powder and remaining sesame seeds.
Mix well to form a thick peanuts mixture and pour into greased dish.
Tap the dish couple of times and leave aside for atleast half an hour.
Then cut the peanut jaggery mixture into small squares of app. half inch thick.
Store the peanut jagger burfi in a clean jar and serve when necessary.
Notes: Make sure to get the jaggery syrup right.
Suggestions: If jaggery syrup is not hardened enough, put the mixture back on heat and cook on medium flame for couple of seconds to harden it. If the jaggery is over hardened while cooking the syrup, add a tbsp of water to soften up.
Variations: Add few tablespoons of ground cashews powder to the jaggery syrup along with peanuts powder if you wish.
Other Names: Peanuts Jaggery Burfi.