Peanut Chikki (Burfi)

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About Peanut Chikki

Peanut chikki is a popular munching item which is available all over India. It is also called Badavara badami, meaning poor man’s almonds because it is sold in the smallest of shops in poorest of region simply because it is cheap and sells. As a child I remember my mom made it by mixing roasted peanuts with jaggery syrup. I also remember seeing them at the small make-shift shops alongside the streets of malleshwaram in Bangalore where I grew up. At school we used to wait until lunch intervals to run to a nearby shops to buy Chikki at 5 paisa per piece.

What you need to have:

Peanuts – 100 grams/1 cup

Sugar – 100 grams/little less than 1 cup

Pure ghee – 1 teaspoon

cardamom – 3-4

Roasted peanut powder and sugar powder

What you do with what you have:

1. Roast peanuts for about 15 minutes on a medium flame until you get a pleasant aroma. At this point the peanuts must be very easy to peal.

2. Powder sugar fine in the mixer/blender.

3. Peal the roasted peanuts, add (pealed) cardamom and crush them fine in a mixer/blender.

4. In a shallow bowl on the flame, take 1 teaspoon of pure ghee. Add powdered sugar from Step 2 and keep stirring on a medium flame.

5. When sugar powder melts completely switch off the flame and add powdered peanuts from Step 3.

6. Stir this mixture and when well mixed, spread this mixture on a wooden board.

7. Roll this with chapathi roller & cut into pieces immediately as shown below.

chikki being rolled out

Chikkies rolled and being cut

What they look like:


Ready for serving/packaging

Store in air tight containers and they remain crispy for about 2-3 weeks.

What to remember:

1. Do not melt sugar powder on high flame since it might turn black and bitter.

2. The mixture from Step 6 should be rolled and cut before it is allowed to cool. In fact, even the process of cutting itself should be quick because one end of the rolled mixture might cool off while you are cutting another end.

3.If sugar and peanut is added in equal quantity , the burfi turns out sticky, hence i add little less sugar powder to avoid it from the burfies turning out sticky.

How long it takes: 45 minutes

Number of Servings: 25-30

Coconut burfi(chikki)

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About Coconut Burfi

Coconut burfi is one of the favorite sweets of every one in my family. My memory of this dish goes back to my schooling days in Bangalore where burfi was available for mere 5 paise per piece (along with peanut chikki which cost the same.) Those days these sweets were among the most fancied amongst us. These days though children love to eat biscuits and chocolates of different varieties that are available in the market. Last week being the Diwali week I thought I may as well prepare some sweets and put up on the blog.

So here goes coconut burfi. Its simpler than you think.

What you need to have:

Fresh grated coconut – 1 cup (100 grams)

Sugar – 1 cup (200 grams)

Boiled potato (small) – 1

Pure ghee – 1 teaspoon

Cardamom – 5

Ingredients of Coconut Burfi

Ingredients of Coconut Burfi

What you do with what you have:

1. Crush both grated coconut and sugar in the mixer/blender to a smooth consistency.

2. Boil potato in a pressure cooker/microwave. Once done grate it and set aside.

3. Take 1 tea spoon ghee in a shallow bowl placed on the gas. On melting, add coconut and sugar mixture from Step 1. Also add the grated potato from Step 2.

4. Keep stirring on low/medium flame till the mixture stops sticking to the bowl.

5. Add crushed cardamom to the above mixture, stir and switch off the gas.

6. Spread the burfi mixture on a clean flat surface (you may use a wooden board – see image below) Roll the mixture with a chapathi roller and cut it immediately into required shapes and size.

Burfi mix spread over to cut into pieces

Burfi mix spread over to cut into pieces

Store them in in air tight containers . It remains afresh for about 15-20 days. You may even choose to refrigerate it.

What it looks like:

Burfi cut into required shape

How long it takes: 30 minutes

Number of servings: 20-25 piece

Note: Frozen coconut may also be used in preparing burfi.

Warning: Do not put off cutting the mixture into pieces – allowing them to cool before doing so would mean that you will be left with one big rock size piece of coconut-sugar mixture or a powder of both!Also please donot use decicated coconut powder as it has no water content in it like the fresh /frozen grated coconut.