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    Home » Recipes » Desserts and Sweets

    Peanut Til Makhana Burfi (Peanut Sesame and Fox Nut Fudge)

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    Burfi or fudge is a most popular home made sweet enjoyed at any Indian household. There are many varieties of burfis you can make by adding or eliminating the flavors and ingredients. But this Peanut Til Makhana burfi is one of my favorites.

    Peanut Til Makhana Burfi (Peanut Sesame and Fox Nut Fudge)

    The best part of this burfi version is that it’s made with few basic ingredients that are easily available in most household kitchens or can be easily found in local grocery store. Enjoy the pleasure of making and sharing your own homemade sweets with pride.

    Ingredients for Peanut Til Makhana Burfi

    WHAT Makes Peanut Sesame Makhana BURFI or FUDGE so Special?

    Nature has its own way of keeping the body warm and there are certain foods that can further strengthen natural body heat when consumed in the winter. Jaggery, peanut and sesame seeds are all winter foods that elders emphasize due to this.

    Jaggery served in a bowl

    Peanuts, Sesame seeds, Fox Nuts and Jaggery are an important part of Indian cuisine since centuries. These are most widely used ingredients as Ayurvedic medicines and are especially consumed in winters for their warming nature.

    Peanut, Sesame seeds (til) and jaggery (gud)

    Peanut, Sesame seeds (til) and jaggery (gud) provide heat and energy to the body that helps beat the cold in winters. Fox nuts help to keep the blood sugar low because of its low GI value. All these ingredients are good source of protein.

    Other popular winter foods made with above ingredients include til gud laddu, til gazak, til rewari, peanut chikki, and peanut gud burfi.

    Important Tips for Making Peanut Til Makhana Burfi

    The word Burfi or Barfi originated from Persian word ‘Barf’ or ‘Burf’, which means a slab of ice. Burfi, looks like a ice cube in shape. The whole process of making Burfi can be divided into three parts:

    1. Making Sugar Sysrup
    2. Khoya or Mawa
    3. Flavors

    I have prvided a lot of details on each of these steps in Baked ShakarPara; Mixed Nut Coconut Burfi and Pistachio Gulkand Burfi. Below are some tips associated with these steps that are relevant for this recipe.

    Peanut Til Makhana Burfi (Peanut Sesame and Fox Nut Fudge) recipe from Enhance Your Palate

    Making Sugar Syrup for Peanut Seasame Fox Nut Fudge

    Making sugar syrup is the most crucial part in any burfi recipe. If sugar syrup is thinner than the required consistency, the burfi would not set and would become more like halwa consistency. At the same time if it gets thicker, then burfi would become like a hard candy crisp chikki or brittle instead of burfi, which should have melt in mouth texture not crisp. Please see the Baked ShakarPara recipe for detailed step-by-step instructions.

    Sugar and Jaggery in a wok to make sugar syrup for Burfi

    Different sweets require different temperatures depending on their texture. For this peanut til makhana burfi recipe, we need single string consistency sugar syrup, which is 215°F – 234°F / 101°C – 112°C. We need the higher end of temperature of thread consistency not the lower range. Wait until the syrup temperature reach around 230oF - 234oF.

    Peanut Til Makhana Burfi (Peanut Sesame and Fox Nut Fudge) recipe from Enhance Your Palate

    If you do not hae a candy thermometer, to check the consistency of syrup dip a wooden spatula in the syrup and lift out. Allow cooling for a few seconds as it will be very hot to touch at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. The syrup will form a continuous thread and does not break when your forefinger and your thumb are pulled apart gently. This stage is called single thread consistency.

    Khoya or Mawa

    Khoya or mawa is an essential part of making burfi. But what exactly Khoya is? In short ‘khoya’ is a milk solids. Khoya or mawa is prepared by evaporating milk and reducing it to its solid form. To make Khoya you keep boilling milk till it comes to a dough type consistency. Making khoya at home is a time-consuming process.

    In this recipe, I have used a store-bought khoya which would expedite the cooking process. But if you have access to homemade mawa or willing to make khoya at home, you should be good using any options.

    Flavors - Please your Taste buds

    With added ingredients and flavors we can create many versions of burfis. Some most popular flavors of burfis are kesar burfi, mango burfi, cashew burfi, pistachio burfi, Peanut Burfi, Til burfi, Mixed Nut Coconut Burfi and gulkand burfi, etc. In this variation I have combined three ingredients to bring out a unique addition to a winter special popular burfi flavors.

    Peanut Til Makhana Burfi (Peanut Sesame and Fox Nut Fudge) recipe from Enhance Your Palate

    How to store delicious Peanut Sesame Fox Nut Fudge

    Since the khoya has been used in this recipe, we cannot keep it at room temperature for more than a day or two. So it is best to store it in air-tight container and keep it in fridge. This will be good for up to 10 days. For longer storage duration consider deep freezing the burfi. When you are ready to consume, transfer it to fridge one day before.

    Ingredients for Peanut Til Makhana Burfi

    From Pantry:

    • Peanuts - Raw 1 cup or 175 grams
    • Makhana or Fox nuts - Raw 3 cups or 50 grams
    • White Sesame seeds or Til - Raw ½ cup or 75 grams
    • Jaggery or Sugar - 1 and ¾ cup or 350 grams (where one cup is equivalent to 200 grams of sugar)

    Tip: In this recipe the quantity of sugar is equivalent to 1.5 times of total weight of Peanut+Makhana+Til+Khoya. Which can be adjusted to individual's taste.

    Dairy Product:

    • Mawa or Khoya or Milk Solids - 1 cup or 225 grams grated

    Spices:

    • Cardamom - 1 tbs powdered

    How to make Peanut Makhana Sesame Burfi?

    1. To begin making the Peanut Makhana Sesame Burfi, firstly dry roast peanuts on medium-low heat till crunchy and there’s no raw smell. Stir continuously so that the peanuts get roasted uniformly. Peanuts being roasted for the recipe
    2. Once roasted, transfer the peanuts to a flat plate and let them cool down a bit. Once easy to handle, remove the skin by simply rubbing the peanuts between your palms. Skin would come off easily. Roasted Peanuts with skin removed
    3. While peanuts are getting cool down roast the makhanas and sesame seeds as well in the same pan on medium to low heat until you start getting nice roasted aroma. Don’t try to make them too brown just roast them until they start getting few brown spots and keep them aside too to cool down. 
      Sesame seeds being roasted in a pan
    4. Once all the three ingredients are cooled down and husks are removed from the peanuts, they are ready to grind.
    5. Grind all three ingredients one by one to a coarse powder texture using a food processor’s pulse mode.
      Grounded Peanuts
      Fox Nuts being grounded Grounded Fox-nuts
    6. Grate the mawa or khoya as well and keep it aside. Khoya or Mawa for Burfi
    7. Before start proceeding to make jaggery syrup in this case jaggery and sugar syrup lets prepare a baking sheet to spread the prepared mixture by lining it with parchment paper.
    8. Now, let’s move on to making of sugar and jaggery syrup - in a pan add sugar, jaggery and water. Cook over medium heat until sugar and jaggery melts completely. After the syrup melts it will then start bubbling away add 2 tbs of milk. Milk will bring all the impurities to the surface. Just skim off the impurities using a small strainer. in few minutes, it would reach to a one string consistency. Note: Since, I was making the double batch of the recipe and had limited quantity of jaggery available in my pantry, I sub the rest of the quantity with brown cane sugar. 
      Sugar and Jaggery in a wok to make sugar syrup for Burfi Sugar syrup being made in a wok for burfi
      Sugar syrup being made in a wok for burfi Peanut Til Makhana Burfi (Peanut Sesame and Fox Nut Fudge) recipe from Enhance Your Palate
    9. Now add grated mawa to the syrup and stir rigorously so that mawa get incorporated nicely with sugar and jaggery syrup and there would be no lump left. 
      Adding mawa to sugar syrup
    10. Once, mawa gets incorporated well with jaggery and sugar syrup then start adding coarsely and roughly crushed peanuts, makhan, sesame seeds and cardamom powder one by one to the sugar and mawa mixture and stir until all combine very well and mixture starts to leave the sides of the pan. Turn off the heat.
      Peanut, til and makhana being added to sugar syrup with mawa
      Peanut Til Makhana Burfi being prepared - before setting
    11. Spread the mixture evenly on a large baking tray lined with parchment paper or greased with ghee. Try to get a tray that has a rim and just right enough to fit the burfi mixture. burfi mixture redy for spreading on tray
    12. Allow the peanut, makhana, sesame seeds burfi to rest in the tray and cool completely for 3-4 hrs. Optionally, garnish with crushed pistachio or pistachio powder.
    13. Once cool and firm, cut it into small square or diamond pieces. burfi being cut into diamond shape
    Peanut Til Makhana Burfi (Peanut Sesame and Fox Nut Fudge)
    Peanut Til Makhana Burfi (Peanut Sesame and Fox Nut Fudge)
    5 from 4 votes

    Peanut Til Makhana Burfi (Peanut Sesame and Fox Nut Fudge)

    Peanut Fudge recipe enhanced with bold flavors of nutritionally
    rich Sesame Seeds and Fox Nut that only needs a few easy ingredients and ready
    in less than an hour.
    Review Print Pin Share
    Prep Time30 mins
    Cook Time15 mins
    Resting Time4 hrs
    Total Time4 hrs 45 mins
    Course: Dessert
    Cuisine: Indian
    Keyword: Peanut Sesame Makhana Burfi, Peanut Sesame Seed Fox Nut Fudge, Peanut Til Makhana Burfi
    Servings: 40
    Calories: 93kcal
    Author: Rupali Agarwal

    Ingredients

    From Pantry:

    • 175 gm Peanuts Raw 1 cup
    • 50 gm Fox nuts Makhana Raw 3 cups
    • 75 gm Sesame Seeds White Til – Raw ½ cup
    • 350 gm Jaggery or Sugar – 1 and ¾ cup

    Dairy Product:

    • 225 gm Mawa or Khoya or Milk Solids – 1 cup grated

    Spices:

    • 1 tbs Cardamom powdered

    Instructions

    • To begin making the Peanut Makhana Sesame Burfi, firstly dry roast peanuts on medium-low heat till crunchy and there’s no raw smell. Stir continuously so that the peanuts get roasted uniformly.
    • Once roasted, transfer the peanuts to a flat plate and let them cool down a bit. Once easy to handle, remove the skin by simply rubbing the peanuts between your palms. Skin would come off easily.
    • While peanuts are getting cool down roast the makhanas and sesame seeds as well in the same pan on medium to low heat until you start getting nice roasted aroma. Don’t try to make them too brown just roast them until they start getting few brown spots and keep them aside too to cool down.
    • Once all the three ingredients are cooled down and husks are removed from the peanuts, they are ready to grind.
    • Grind all three ingredients one by one to a coarse powder texture using a food processor’s pulse mode.
    • Grate the mawa or khoya as well and keep it aside.
    • Before start proceeding to make jaggery syrup in this case jaggery and sugar syrup lets prepare a baking sheet to spread the prepared mixture by lining it with parchment paper.
    • Now, let’s move on to making of sugar and jaggery syrup – in a pan add sugar, jaggery and water. Cook over medium heat until sugar and jaggery melts completely. After the syrup melts it will then start bubbling away add 2 tbs of milk. Milk will bring all the impurities to the surface. Just skim off the impurities using a small strainer. in few minutes, it would reach to a one string consistency.
    • Now add grated mawa to the syrup and stir rigorously so that mawa get incorporated nicely with sugar and jaggery syrup and there would be no lump left.
    • Once, mawa gets incorporated well with jaggery and sugar syrup then start adding coarsely and roughly crushed peanuts, makhan, sesame seeds and cardamom powder one by one to the sugar and mawa mixture and stir until all combine very well and mixture starts to leave the sides of the pan. Turn off the heat.
    • Spread the mixture evenly on a large baking tray lined with parchment paper or greased with ghee. Try to get a tray that has a rim and just right enough to fit the burfi mixture.
    • Allow the peanut, makhana, sesame seeds burfi to rest in the tray and cool completely for 3-4 hrs.
    • Once cool and firm, cut it into small square or diamond pieces.
    Nutrition Facts
    Peanut Til Makhana Burfi (Peanut Sesame and Fox Nut Fudge)
    Amount Per Serving
    Calories 93 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Cholesterol 1mg0%
    Sodium 16mg1%
    Potassium 60mg2%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 8g9%
    Protein 3g6%
    Vitamin A 26IU1%
    Vitamin C 1mg1%
    Calcium 66mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Tag @enhanceyourpalate on Instagram and hashtag it #enhanceyourpalate
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    Reader Interactions

    Comments

    1. Kajal says

      January 13, 2021 at 4:25 pm

      5 stars
      Tried this recipe today and it turned out perfectly. So straightforward and yet nutritious and utterly delicious! Thank you so much for sharing this with us!

      Reply
      • Rupali Agarwal says

        February 21, 2021 at 4:23 pm

        Thank you Kajal for trying the recipe and leaving your comment! Looking forward to hear more from you in future as you try other recipes. - Rupali

        Reply
    2. Preeti says

      January 14, 2020 at 5:14 pm

      5 stars
      Looks so yum .. I feel like trying all your recipes .. yesterday I tried making bathu parathas and froze some .. they turned out so delicious..like my mom makes ?

      Reply
      • Rupali Agarwal says

        January 14, 2020 at 6:07 pm

        Preeti pleasure is all mine! I am so glad to know that my recipes are working out for you. Keep trying and keep giving feedbacks.Thank you so much ?
        Rupali Agarwal

        Reply

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    Hi, I'm Rupali! Welcome to my food blog where I love to share healthy vegetarian recipes from my North Indian roots and present day. My recipes range from simple to elaborate showstoppers.

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