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
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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
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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
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