'Peanut Besan Burfi' - Sunayana Gupta
INGREDIENTSBesan (Gramflour) – 200 gms.
Peanuts (Skinned) – 100 gms.
Sesame Seeds – 50 gms.
Green Cardamom Powder – ½ tsp
Desi Ghee (Indian Clarified Butter) – 4-6 tsp
Water – 1 ½ cup
Sugar – 1 cup
Method –
1.In a pan combine sugar and water. Simmer it on medium flame till it comes to a consistency of one thread. Remove from flame.
2.Heat 1 tsp desi ghee in a pan and roast besan till it becomes light brown in color & gives a nice roasted aroma. Similarly, roast peanuts and sesame seeds separately and keep aside.
3. Grind peanuts coarsely. In a non stick pan heat the remaining desi ghee and add roasted besan, sesame seeds, crushed peanuts and cardamom pd. Give a good mix.
4.Add sugar syrup to the above mixture while stirring continuously. Check sweetness. Cook on medium flame till it attains a thichkness. Remove from flame.
5.Grease a plate/thali/tray with desi ghee and spread this mixture evenly with a spatula. Let it cool at room temperature and cut the pieces in desired shapes & sizes.
Sunayana's Tip -
You can also make the syrup with 'Jaggery/Gur' instead of sugar. This would give a nice chocolaty color to the sweet.
2.Heat 1 tsp desi ghee in a pan and roast besan till it becomes light brown in color & gives a nice roasted aroma. Similarly, roast peanuts and sesame seeds separately and keep aside.
3. Grind peanuts coarsely. In a non stick pan heat the remaining desi ghee and add roasted besan, sesame seeds, crushed peanuts and cardamom pd. Give a good mix.
4.Add sugar syrup to the above mixture while stirring continuously. Check sweetness. Cook on medium flame till it attains a thichkness. Remove from flame.
5.Grease a plate/thali/tray with desi ghee and spread this mixture evenly with a spatula. Let it cool at room temperature and cut the pieces in desired shapes & sizes.
Sunayana's Tip -
You can also make the syrup with 'Jaggery/Gur' instead of sugar. This would give a nice chocolaty color to the sweet.
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