Peanut burfi is an easy and healthy kids friendly snack with peanuts and jaggery. You can make this snack in bulk and store for up to 15 days.
Barfi Recipes:
There are varieties of burfi recipe like coconut barfi, besan burfi, peanut burfi, cashew nut barfi, almond barfi and walnut burfi. Peanut
Peanut barfi is a popular Indian snack that you can find in almost all the Indian shops.
Traditionally, peanut barfi is made with peanuts and jaggery. Peanut and jaggery together makes a healthy and energetic snack. Especially, for growing kids, it is an excellent snack option that keeps them fuller and energetic for a longer time.
This peanut burfi tastes soft and brittle so even young kids can enjoy this burfi. The best part about this peanut burfi is you can make in less time and store for up to 15 days.
It is an excellent snack option to make in the kid’s summer holidays and for picnics. My son Aldrich loves this burfi, so I make peanut burfi often. If you like peanut burfi, you might also like ragi peanut ladoo.
Smart Cooking Tips:
1. You can replace the jaggery with sugar. But jaggery gives an excellent taste to the burfi.
2. Make sure to filter the jaggery syrup using a cheese or muslin cloth. This helps to remove the impurities from the jaggery.
3. Shape the burfi when the peanut and jaggery mixture are still warm. Because jaggery tends to become hard once it gets cooled down.
4. Use a flavorless and odorless oil like vegetable or canola oil for greasing the plate, you can also use ghee or butter.
More Peanut Dessert Ideas:
How to serve peanut chikki?
Serve peanut chikki as a snack or dessert.
Peanut burfi is an easy and healthy kids friendly snack with peanuts and jaggery. You can make this snack in bulk and store for up to 15 days.
- 2 cup Peanuts
- 1.50 cup Jaggery
- 0.25 cup Water
- 1 tsp Oil
Roast the peanuts over a medium flame until crispy and powder them coarsely using a blender. Grease a wide plate with oil or ghee or butter.
In a sauce pan add jaggery, water and cook until the jaggery melts down completely. Filter the jaggery syrup using a cheese or muslin cloth to remove all the impurities.
In the same saucepan add the filtered jaggery syrup and bring to a rolling boil. Add powdered peanuts and cook until the peanut and jaggery mixture becomes slightly thick. Turn off the heat and spread the peanut jaggery mixture on a greased plate and allow to cool.
When it is still warm cut them into the desired shapes and serve or store in a refrigerator for up to 15 days.
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