peanut burfi recipe | mungfali ki mithai | groundnut burfi | verkadalai burfi

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this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

peanut burfi recipe | mungfali ki mithai | groundnut burfi | verkadalai burfi with detailed photo and video recipe. a unique and interesting fusion indian sweet recipe made with powdered peanuts and full cream milk. basically, it is a combination of peanut chikki and barfi recipes with a mix of both from chikki and barfi. it can be an ideal sweet dessert recipe for any occasion and celebration or particularly for any festival celebrations to share with friends and family.
peanut burfi recipe


peanut burfi recipe | mungfali ki mithai | groundnut burfi | verkadalai burfi with step by step photo and video recipe. chikki or barfi recipes are perhaps one of the favourites and popular choices for most of us. both the recipes have their own uniqueness and properties which makes it an interesting snack or dessert recipe. but these 2 can be combined together to make it an ideal sweet or dessert recipe which is also known as the peanut burfi recipe or mungfali ki mithai.

i have always been a huge fan of peanut recipes and it is obvious in my blog. from curries to snacks to sweets, i have used it in all my recipes. with respect to sweets, the most common recipe is chikki which again can be made in multiple ways. however, you may have not heard of this chikki barfi recipe. like any other barfi recipe, even this sweet follows the same procedure. in addition due to the combination of peanut with jaggery syrup, you would feel it as a crushed peanut chikki. i personally, like its texture and the chewy taste which otherwise you may not find in any barfi recipe. the chewy texture is obtained due to the jaggery syrup consistency and hence you can alter its texture as per your preference.

mungfali ki mithai

furthermore, some more additional tips, suggestions and variants to the peanut burfi recipe or mungfali ki mithai. firstly, i would heavily recommend using fresh raw peanuts for this recipe. stale peanuts may introduce a bad taste to your sweet and hence it is better to avoid it if you have it. secondly, the same sweet can also be made with sugar syrup too. using sugar syrup would give you better taste and texture, but jaggery is a healthier option. lastly, you may follow the same steps and procedure with another choice of nuts and dry fruits. the best alternative is cashew nut, almonds, pista and walnuts.


finally, i would like to highlight my other related sweets recipes collection with this post on peanut burfi recipe. it mainly includes my other related recipes like icecream barfi, kaju katli, besan ladoo, mohanthal, kozhukattai, puran poli, rava modak, poornam boorelu, rava laddu, wheat sweet. further to these i would also like to add some more additional recipe categories like,

peanut burfi video recipe:

recipe card for mungfali ki mithai recipe:

peanut burfi recipe

peanut burfi recipe | mungfali ki mithai | groundnut burfi | verkadalai burfi

HEBBARS KITCHEN
easy peanut burfi recipe | mungfali ki mithai | groundnut burfi | verkadalai burfi
5 from 13 votes
Prep Time 10 mins
Cook Time 50 mins
Resting Time 4 hrs
Total Time 5 hrs
Course sweet
Cuisine south indian
Servings 9 pieces
Calories 446 kcal


Ingredients
 

  • 2 cup peanut
  • ½ cup cashew
  • 2 cup jaggery
  • ½ cup water
  • ¼ cup milk
  • 2 tbsp ghee
  • ¼ tsp cardamom powder
  • silver vark

Instructions
 

  • firstly, in a heavy-bottomed pan roast 2 cup peanut on low flame.
  • roast until the peanuts turn crunchy and skin separates.
  • cool completely and remove the skin of the peanuts.
  • transfer the roasted peanuts to the mixer jar along with ½ cup cashew.
  • pulse and grind to a powder. keep aside.
  • in a large kadai, take 2 cup jaggery and ½ cup water.
  • boil until the syrup reaches 1 string consistency.
  • add in prepared peanut cashew powder and mix well.
  • mix until the mixture is well combined.
  • now add ¼ cup milk, 2 tbsp ghee and cook on low flame. adding milk makes burfi soft and flavourful.
  • cook until the mixture starts to leave the pan.
  • further, add ¼ tsp cardamom powder and mix well.
  • transfer the mixture into the tray lined with baking paper.
  • tap and level up forming an even top.
  • rest for 4 hours, or you can refrigerate to set quickly.
  • once the burfi has set completely, unmould and decorate with silver vark.
  • chop into the desired shape and garnish with dry fruits.
  • finally, enjoy peanut burfi for a week when refrigerated.

Nutrition

Calories: 446kcalCarbohydrates: 53gProtein: 10gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 9mgSodium: 12mgPotassium: 298mgFiber: 3gSugar: 46gVitamin A: 11IUVitamin C: 1mgCalcium: 60mgIron: 2mg


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how to make peanut burfi with step by step photo:

  1. firstly, in a heavy-bottomed pan roast 2 cup peanut on low flame.
  2. roast until the peanuts turn crunchy and skin separates.
  3. cool completely and remove the skin of the peanuts.
  4. transfer the roasted peanuts to the mixer jar along with ½ cup cashew.
  5. pulse and grind to a powder. keep aside.
  6. in a large kadai, take 2 cup jaggery and ½ cup water.
  7. boil until the syrup reaches 1 string consistency.

  8. add in prepared peanut cashew powder and mix well.
  9. mix until the mixture is well combined.
  10. now add ¼ cup milk, 2 tbsp ghee and cook on low flame. adding milk makes burfi soft and flavourful.
  11. cook until the mixture starts to leave the pan.
  12. further, add ¼ tsp cardamom powder and mix well.
  13. transfer the mixture into the tray lined with baking paper.
  14. tap and level up forming an even top.
  15. rest for 4 hours, or you can refrigerate to set quickly.
  16. once the burfi has set completely, unmould and decorate with silver vark.
  17. chop into the desired shape and garnish with dry fruits.
  18. finally, enjoy peanut burfi for a week when refrigerated.
    mungfali ki mithai

notes:

  • firstly, instead of milk, you can add khoya or milk powder.
  • also, cook on low flame else the mixture may burn from the bottom.
  • additionally, adding cashew is optional. however, it enhances the flavour of mithai.
  • finally, peanut burfi recipe tastes great when prepared with fresh ghee and peanuts.

this post is also available in ಕನ್ನಡ (Kannada), and हिन्दी (Hindi)

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