Peanut Saffron Barfi Recipe
A vegetarian North Indian Recipes recipe with raw peanuts (moongphali) - unsalted, sugar, milk powder - optional. Ready in 40 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Peanut Kesar Burfi Recipe, firstly heat a wide pan and dry roast peanuts for 5 to 6 minutes then keep them aside
raw peanuts (moongphali) - unsalted(1 cup) - 2
Now powder the sugar and cardamom together or separately as your comfort
sugar(1 cup)milk powder - optional(1/2 cup)cardamom (elaichi) pods/seeds(5) - 3
Apply some clarified butter on a medium sized plate and keep it aside
butter - clarified(1/2 teaspoon) - 4
Now grind the peanuts coarsely using a grinder
raw peanuts (moongphali) - unsalted(1 cup) - 5
Now to the same pan, add ground peanuts, powdered sugar, saffron, yellow food colour, milk powder, milk and cook it on low heat
raw peanuts (moongphali) - unsalted(1 cup)sugar(1 cup)milk powder - optional(1/2 cup)saffron strands(0.1 teaspoon)yellow food colour - a pinch (optional)tablespoons milk - lukewarm(2) - 6
Stir continuously
- 7
After 8 to 10 minutes it will turn slightly thick and keep stirring constantly
- 8
After few minutes, peanut mixture will turn thick and start leaving the sides of the pan
- 9
Now switch off the flame and pour the mixture immediately to the prepared plate
- 10
Top it with some sliced pistachios and saffron
saffron strands(0.1 teaspoon)tablespoons pistachios - chopped(1) - 11
While its still warm make a mark to slice
- 12
After 2 hours or once it is cooled completely slice it and serve
- 13
Serve Peanut Kesar Burfi as a dessert with Panchmel Dal, Rabodi Ki Sabzi and Phulkas for a complete weekend day meal
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Peanut Saffron Barfi Recipe
A vegetarian North Indian Recipes recipe with raw peanuts (moongphali) - unsalted, sugar, milk powder - optional. Ready in 40 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
13 steps- 1
To begin making the Peanut Kesar Burfi Recipe, firstly heat a wide pan and dry roast peanuts for 5 to 6 minutes then keep them aside
raw peanuts (moongphali) - unsalted(1 cup) - 2
Now powder the sugar and cardamom together or separately as your comfort
sugar(1 cup)milk powder - optional(1/2 cup)cardamom (elaichi) pods/seeds(5) - 3
Apply some clarified butter on a medium sized plate and keep it aside
butter - clarified(1/2 teaspoon) - 4
Now grind the peanuts coarsely using a grinder
raw peanuts (moongphali) - unsalted(1 cup) - 5
Now to the same pan, add ground peanuts, powdered sugar, saffron, yellow food colour, milk powder, milk and cook it on low heat
raw peanuts (moongphali) - unsalted(1 cup)sugar(1 cup)milk powder - optional(1/2 cup)saffron strands(0.1 teaspoon)yellow food colour - a pinch (optional)tablespoons milk - lukewarm(2) - 6
Stir continuously
- 7
After 8 to 10 minutes it will turn slightly thick and keep stirring constantly
- 8
After few minutes, peanut mixture will turn thick and start leaving the sides of the pan
- 9
Now switch off the flame and pour the mixture immediately to the prepared plate
- 10
Top it with some sliced pistachios and saffron
saffron strands(0.1 teaspoon)tablespoons pistachios - chopped(1) - 11
While its still warm make a mark to slice
- 12
After 2 hours or once it is cooled completely slice it and serve
- 13
Serve Peanut Kesar Burfi as a dessert with Panchmel Dal, Rabodi Ki Sabzi and Phulkas for a complete weekend day meal
Rate this recipe
You might also like · North Indian Recipes
Amla Chutney Recipe - Hot and Sweet Amla Chutney Recipe
⏱️ 55 min
Spicy Baby Potatoes Recipe
⏱️ 40 min
Patta Gobi Matar Nu Shaak Recipe (Cabbage & Peas Sabzi Recipe)
⏱️ 25 min
Dubki Wale Aloo Recipe - Potatoes In A Spicy North Indian Gravy
⏱️ 45 min
Chicken Tikka Masala Recipe
⏱️ 60 min
Karela Aur Baingan Ki Sabzi Recipe - Bitter Gourd Brinjal Sabzi
⏱️ 25 min