Til Peanut Sukhdi

4.78 from 9 votes

If you are also a fan of winter special sweet treats, I am sure you will love this Til Gur Sukhadi recipe. It is a heavenly, flavorful, delightfully textured, and completely irresistible winter delicacy. The best part is that you can make it quickly in 30 minutes and enjoy it with your family immediately!

Prep: 5

Cook: 15

Total: 20

Course: Dessert

Cuisine: Gluten-free, Vegetarian

Servings: PIECES

Calories: 191kcal

Author: Ruchi

Ingredients

¾ cup Sesame seeds
½ cup Peanuts
2 tablespoons Ghee
1 cup Jaggery
2 teaspoons Water
¼ cup Milk Powder for substitute ( read tips above)
1 teaspoon Elaichi Powder (Cardamon Powder)
1 tablespoon Pistachios for garnish

US Customary - Metric

Instructions

Add sesame seeds to a heavy-bottomed pan.
Dry roast sesame seeds on a medium flame until light brown and fragrant. It will take 2-3 minutes over medium heat.
Remove from heat and set aside.
Add peanuts to the same pan. Roast the peanuts for 3-4 minutes over medium heat.
During dry roasting, you can hear the skin crackle, and it will start to fall off the peanuts. Take it off the heat.
Allow it to cool. Once comfortable to touch, rub the peanuts in between your palms to get rid of their skin.
Transfer it to a fine mesh strainer and shake off the skin.
Transfer the husked peanuts to a food processor.
Grind them until it resembles a coarse meal. Remove the crushed peanuts and set them aside.
Now add sesame seeds to the food processor.
Ground them into a fine powder.
Combine ghee and jaggery powder in a pan.
Mix it well.
Add water and mix until well blended.
Soon the jaggery will start to boil.
We are not looking for the softball stage; just bring the jaggery, ghee, and water mix to a boil.
Lower the heat and add the crushed peanuts and sesame seeds to the boiling jaggery.
Using a spatula blend the two together.
Add milk powder.
Mix it well until the jaggery is thoroughly combined with other ingredients and forms a homogeneous mixture. Take it off the flame and set it aside.
Line a tray with parchment paper and grease it well.
Transfer the sukhadi mixture to the greased tray.
Using a spatula, spread it around into a thick burfi. As you spread, press and pack the sukhadi mixture down firmly. The pressed mixture will look like a thick block. Smoothen the top layer and edges with the spatula.
Garnish the Til peanut sukhadi with pistachios, dried edible rose petals, and silvered almonds. Allow the sukhadi to set for an hour at room temperature.
Once set, remove the Sukhadi from the tray.
Cut the sukhadi into the desired shape.
Serve and enjoy a rich, creamy, decadent dessert with the nutty flavor of peanut and sesame seeds in every bite.

Notes

Frequently Asked Questions

How can I flavor this Til Gur Sukhadi?

This Til Gur Sukhadi recipe is already flavorful and aromatic with sesame seeds, coconut, and cardamom powder. However, you can flavor it differently with rose water or kewra essence if you have an affinity for those flavors.

What can be used in place of jaggery to sweeten this recipe?

This recipe uses powdered jaggery as the sweetening agent. However, you can also use regular sugar instead of jaggery if you want.

How can I store this Til Peanut Sukhadi?

This delicious snack can be made in a large batch and stored for later very conveniently. You can store it in an air-tight container and place it in a cool and dry place at room temperature. It will stay fresh for up to 2 weeks. You can store it in the refrigerator in an air-tight container for a longer shelf life.

Nutrition