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.