As the festive season rolls in, there’s something incredibly comforting about the aroma of roasted besan and melting jaggery wafting through the home. One of my favourite ways to celebrate is by making traditional sweets from scratch — and this Peanut & Gur Besan Burfi is a true classic that never fails to bring smiles.
Not only is it delicious, but it’s also surprisingly easy to make. All it really asks for is a bit of patience, and the reward? A rich, nutty, perfectly sweetened treat that feels like a warm hug in every bite.
Why Homemade Is Always Better
What I absolutely love about making sweets at home — especially something like this burfi — is the control it gives me over the ingredients. No preservatives, no additives, no hidden ingredients. I know exactly what goes in.
From the quality of the besan (gram flour) to the kind of peanuts I roast, and most importantly, the type and amount of sweetener — I get to choose everything. Using jaggery instead of refined sugar adds not just a deeper, caramel-like flavour, but also a touch of wholesomeness.
The Joy of Festive Cooking
Festivals are all about joy, connection, and sharing — and what better way to bring people together than with homemade sweets? This burfi is perfect for family gatherings and festive gift boxes. It’s also a lovely sweet to pack for friends or neighbours, wrapped in parchment and tied with a little festive string.
The process itself feels meditative — from slowly roasting the besan to mixing in the peanuts and jaggery and watching everything come together into a mass that sets into perfect squares of goodness. The addition of roasted peanuts on top for that satisfying crunch and a scatter of rose petals for the special touch- and it’s pure magic.
A Few Tips for Burfi Bliss
- Roast the besan low and slow – this is where the flavour really develops. Roasting over a high flame will quickly lead to unpleasant burnt bits. So roast constantly over low heat
- Use good-quality jaggery – look for organic or naturally processed options with deep flavours if you can.
- Don’t rush the setting – let it cool and firm up naturally at room temperature for best texture.
- Store it in an airtight container – it stays fresh for days (if it lasts that long!).
- A thick bottomed pan helps to avoid colouring the gram flour too quickly without roasting properly.
- Cut the jaggery in small pieces so that it can melt quickly.
Make It This Festive Season ✨
Whether you’re new to making Indian sweets or a seasoned home cook, this Peanut & Gur Besan Burfi is a beautiful, festive recipe to try. Simple, soulful, and full of nostalgic flavours — it’s a little effort that goes a long way in spreading joy.
So this Diwali, Dussehra, or just a sweet weekend at home — make it, share it, and enjoy every bite with the people you love.
Continue reading for the full, printable recipe and video for my
All the Indian sweets recipes on this website can be found here.
You might also like the following recipes from this website-
Subscribe to Sunita’s World – life and food! to receive updates on latest posts, tips and recommendations straight to your inbox! Simply fill in the details below. Thank you!
Stay connected-
On Instagram-
[custom-instagram-feed feed=2]
On YouTube-
On facebook-
Sunita's World- Life and food
Blog- www.sunitabhuyan.net
YouTube channel- https://youtube.com/@sunitasworld-lifeandfood?si=7XaiCwtVrp6uIbgf
Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
Family favourite recipes🥙
Recipe card-
Peanut & Gur Besan Burfi
Ingredients
- 1 C peanuts, ground slightly coarsely
- 1½ C besan ( gram flour)
- ⅔ C ghee
- 1 tsp ground cardamom
- ¾ C jaggery
For garnish
- slightly less than ½C peanuts, dry roasted and chopped
- a few dried rose petals (optional, but recommended)
Instructions
- Grease an 8 inch square pan with little ghee and keep aside.
- In a thick bottomed pan over medium heat, ( I used a non stick pan), add the ghee and warm slightly.
- Reduce the heat to low and add the gram flour and mix well.
- Continue stirring the mixture for about 15 minutes. Do not be concerned if the mixture keeps changing the texture. At one point, it will be quite liquidy too. This is perfectly normal. The gram flour will begin to leave a wonderful aroma.
- Mix in the ground cardamom and ground peanuts. At this stage, it should not be very liquidy, but should still be soft. Continue stirring the gram flour and peanut mixture for another 5-6 minutes. Everything should come together, take care not to burn. Stir constantly.
- Turn off the heat, add the jaggery and continue to mix until the jaggery melts completely. As the pan and the mixture is still hot, the jaggery will melt easily.
- Mix well and transfer the mixture to the greased pan and press it down very firmly with a spatula. Don't worry if the mixture seems a but crumbly, it will all come together. Do this step quickly.
- Press the chopped peanuts and rose petals on top.
- Cut into desired shapes and sizes. I cut them into 16 squares.
- Let the burfi cool completely before taking them out. It will firm on cooling.
- Store any leftovers in air tight containers.
Notes
A Few Tips for Burfi Bliss
- Roast the besan low and slow – this is where the flavour really develops. Roasting over a high flame will quickly lead to unpleasant burnt bits. So roast constantly over low heat
- Use good-quality jaggery – look for organic or naturally processed options with deep flavours if you can.
- Don’t rush the setting – let it cool and firm up naturally at room temperature for best texture.
- Store it in an airtight container – it stays fresh for days (if it lasts that long!).
- A thick bottomed pan helps to avoid colouring the gram flour too quickly without roasting properly.
- Cut the jaggery in small pieces so that it can melt quickly.
You might also like to try the following recipes from this website-
Until next time,
Sunita
STAY CONNECTED: