Kadalai burfi | Peanut jaggery burfi-Kongunadu village style- How to make-Step by step photos & video

Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 8 | Type: Sweet, Diwali special sweet

Kadalai mittai [Peanut jaggery burfi] is simple and instant snack in kongunadu regions. This no fail sweet is perfect for winter season. No white sugar required. No perfect jaggery consistency required.

Ingredients

• Peanut [Nilakadalai, moong phali] – 2 cup
• Jaggery - 1 cup
• Water –1/2 cup
• Ghee – 3 tbsp
• Cardamom powder – 1 tbsp

Method

• Grease the tray with ghee.
• Dry roast peanut till crisp, let it cool then peel off the skin
• Heat another pan add jaggery and water, let it boil till sof tball consistency
• Then add ground peanut mixture mix well, stir well for 3 min or mixture thickens
• Add ghee and stir continuously. Then add cardamom powder
• Once mixture blend well cut off heat.
• Transfer this to ghee greased tray. Spread evenly.
• Leave it for 5 min then cut in to desired shapes
• Put this in an airtight container. Use it for 3 days

How to make Kadalai burfi video

Note

• You can use ghee roast grated coconut
  

How to make Kadalai burfi- step by step [Simple, Easy]

Fresh Peanut burfi

Heat pan, add 2 cups peanuts

Roast till crisp and light brown

Let it cool

Peel off the skin

Put it in a mixie jar

coarsely grind

Transfer mixture to a plate, keep it aside

Grease tray with ghee

Heat another pan, add jaggery

Add 1/2 cup water

Let it melt

Boil till soft ball consistency

Add crushed cardamom pods

Jaggery consistency ready

Add ground peanut mixture

Mix well without burning

Stir well till it thickens

Add ghee, cook for 3 min

Now its ready, cut off heat

Transfer mixture to a plate

Evenly spread, let it set

Cut it into desired shapes

Fresh thengai burfiPerfect, crispy and smooth burfi ready

Kongunadu village style kadalai mittai