Superfoods Burfi (Dry fruits and peanuts)| No Sugar! Gluten-free
Supercharge your day with Superfoods burfi packed with the goodness of peanuts, foxtail nuts, cashews and almonds! These contain no refined sugar and are ready in just a few minutes!
Are peanuts a superfood?
Absolutely! Peanuts are packed with proteins and micro-nutrients making them a superfood. They reduce the risk of heart diseases, help control blood sugar levels and contain antioxidants.
How to make Superfoods Burfi/ Dry Fruits Burfi
What nuts can I use in Superfoods/ dry fruit Burfi?
Foxtail nuts are rich in iron and have anti-aging properties. Peanuts, cashews and almonds are a great source of plant based protein and healthy fats. This combination gives a balanced taste to the burfi. You can also use walnuts, pistachios, or pecans.
What kind of sweeteners can I use for making superfoods Burfi/ Dry fruit Burfi?
This recipe uses jaggery, you can also use dates, honey, raisins or a plant based sugar like stevia. Honey and sugar are sweeter than jaggery, so you’ll need less than what the recipe calls for.
What ingredients do I need for making Superfoods burfi?
Superfoods
- Peanuts
- Cashews
- Foxtail Nuts
- Almonds
Sweetener
- Jaggery
Fats
- Milk powder
- Milk
- Ghee
Step by step process of making Superfoods Burfi
Preparation
- Grease a container with ghee and line with parchment paper.
- Chop roasted cashews and pistachios for garnish.
Roasting & Grinding
Place a heavy bottom pan on medium high heat and dry roast the peanuts. Keep stirring until the peanuts turn aromatic. This will take about 10 minutes. Remove the peanuts from heat and let them cool.
In the same pan, add makahnas. Dry roast them for about 7 minutes or until they turn crispy. Transfer onto a tray to cool down.
- Add 75 grams of cashews into the pan and roast. Break some of the cashews in half for garnish. Continue roasting for 4-5 mins or until they turn golden brown. Remove from heat and let them cool.
- Into the pan, add 1 tsp ghee, 1/4 cup milk, and 1/2 cup milk powder. Mix well. After a minute, add in 30 grams or 1/3 cup of almond flour and stir continuously. After about a minute, add in ground cardamom and mix.
- The mixture is done. Remove from heat and let it cool.
- In a blender, add the roasted peanuts and grind along with their skin. Transfer into a bowl.
- Grind the makanas and cashews together and transfer into the bowl.
Making the Jaggery Syrup
- On low-medium heat, add 300 grams of jaggery and 1/4 cup water into a heavy bottom pan. While the jaggery melts, add the nuts mixture to the instant khowa and almond mixture. Keep stirring the jaggery as it melts to avoid burning.
- Add about a tsp of ghee to the jaggery. The jaggery melts and comes to a boil, transfer the jaggery syrup into the mixture and mix thoroughly.
Setting the Burfi
- Press down the mixture with your spatula to make sure the mixture is well combined. Transfer the mixture to a greased container lined with parchment paper. Flatten the mixture with a spatula, add 1/2 tsp ghee to the top of the burfi and spread with the spatula. Garnish with chopped cashews, and pistachios and gently press the nuts down with a spatula. cover with a plastic wrap and let it set for 2-3 hours.
Serving and Storing
After 3 hours, cut the burfi into square or diamond shape and serve!
The burfi can be stored in an airtight container for upto 20 days (at 15-20 degrees Celcius)!
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Superfoods Burfi (Dry fruit and peanuts)| No Sugar! Gluten-free
Supercharge your day with Superfoods burfi packed with the goodness of peanuts, foxtail nuts, cashews and almonds! These contain no refined sugar and are ready in just a few minutes!
Ingredients
Superfoods
- 250 grams Peanuts
- 75 grams Cashews
- 30 grams Foxtail nuts
- 30 grams Almond flour
Sweetener
- 300 grams jaggery
Fat
- ½ cup Milk Powder
- ¼ cup Milk
- 1 tbsp Ghee
Instructions
Preparation
- Grease a container and line with parchment paper. Chop cashews and pistachios and set aside.
Roasting and grinding
- Place a heavy bottom pan on medium high heat and dry roast the peanuts. Keep stirring until the peanuts turn aromatic. This will take about 10 minutes. Remove the peanuts from heat and let them cool.
- In the same pan, add makahnas. Dry roast them for about 7 minutes or until they turn crispy. Transfer onto a tray to cool down.
- Add 75 grams of cashews into the pan and roast. Break some of the cashews in half for garnish. Continue roasting for 4-5 mins or until they turn golden brown. Remove from heat and let them cool.
- Into the pan, add 1 tsp ghee, 1/4 cup milk, and 1/2 cup milk powder. Mix well. After a minute, add in 30 grams or 1/3 cup of almond flour and stir continuously. After about a minute, add in ground cardamom and mix.
- The mixture gets thickened and is done. Remove from heat and let it cool. In a blender, add the roasted peanuts and grind along with their skin. Transfer into a bowl.
- Grind the makanas and cashews together and transfer into the bowl.
Making the Jaggery Syrup
- On low-medium heat, add 300 grams of jaggery and 1/4 cup water into a heavy bottom pan. While the jaggery melts, add the nuts mixture to the instant khowa and almond mixture. Keep stirring the jaggery as it melts to avoid burning.
- Add about a tsp of ghee to the jaggery. The jaggery melts and comes to a boil, transfer the jaggery syrup into the mixture and mix thoroughly.
Setting the Burfi
- Press down the mixture with your spatula to make sure the mixture is well combined. Transfer the mixture to a greased container lined with parchment paper. Flatten the mixture with a spatula, add 1/2 tsp ghee to the top of the burfi and spread with the spatula. Garnish with chopped cashews, and pistachios and gently press the nuts down with a spatula. cover with a plastic wrap and let it set for 2-3 hours.