Friday, September 13, 2013

Peanut Brittle | Peanut Burfi | Soft peanut brittle

I can tell you that I grew up with peanut brittle, literally. I had a never-ending supply of the famous Kovilpatti kadalamittai, thanks to my cousin who was working there. My snack-box was never complete without a piece of this brittle and to be honest I had never tasted the local ones atleast till my college. When I was in college, my cousin took the pain to send two packets once a month through any of his friends who visited Chennai. Now you know how much I loved "kadalamittai".

When I was in India, I never bothered to make this, cos you can get it from any grocery shops. To those who are new to this, these are Crunchy caramelised peanut biscuits. That is one simple way to put that. As I said, I never cared to try this back home. But as they say "necessity is the mother of all inventions", it was so very true in my case. Let me explain, the other day me and the huss went to the local Indian store and both of us spotted some eye-catchy kadalamittais in the aisle. Both of us love 'em and so we thought of grabbing two boxes (one for each). One look at the price and we returned them back to their resting position. Since then the kadalamittais have been lingering in my mind.

I call these soft burfis, cos the jaggery that I used was of the soft texture and so my brittle was not exactly brittle-y. They were soft, melt-in-the-mouth kind with the crunchy peanuts. They had a snap but they were soft also. Use the hard jaggery that you get in India and you sure will get the texture right.

~*What U Need*~
Whole Peanuts - 1/2 cup
Soft jaggery - a little less than 1/2 cup
Cardamom powder - a pinch
Butter - 1/2 tbsp
Water - 4 tbsp
Ghee - to grease

How I Made it:
Dry roast peanuts till done. Remove and peel the skin once cooled. Take the peanuts in a ziplock cover and smash to break it. Grease a tray with ghee. Heat a heavy bottomed pan, add water and jaggery and allow to melt.

When the mixture starts boiling, check for soft ball consistency (you can check this by adding a drop of jaggery mixture in a cup of water. When the jaggery forms a ball shape without getting dissolved, then it is the perfect consistency). Add cardamom pwd, butter and coarsely crushed peanuts. Combine togehter. Remove from flame and pour the hot mixture into the tray. Spread evenly and allow to cool for few minutes. Score the burfi with the knife and when it has set well, break into pieces.

Slice and serve!!!

So thats it Folks...
With Love,

Signs off!!!

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17 comments:

  1. Delicious soft peanut brittle looks yumm Vimitha.

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  2. I love kadalai buffi and kadalai urundai! Good to see the recipe. I think becoz of the jaggery you didn't get the bright brown color too! But its ok, looks yummy!

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    1. Yes Mahi, I didn't get the authentic color (thanks to the jaggery) but tastewise it was right...

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  3. delicious peanut brittle looks wonderful to snack on

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  4. I want a piece, my favourite brittles, feel like munching.

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  5. Vimitha, thanks for this recipe! I love peanut brittle too. Crunchy, sweet, with nutty taste, hard to resist!

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  6. Wow this is my all time favorite,I love the clarity in your explanation and the pics are very nice

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  7. nice pics de.my fav.i have tried this before .. u can also add sugar instead of jaggery.. comes out well.. u can mark the squares with a knife when they are hot -hems

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  8. kadalai mittai are my fav dear.. wish i could get a piece now :)

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  9. Fair peanut brittles unlike the usual dusky ones :p

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  10. Hi Vimitha, your peanut brittle look addictive. Thanks for sharing your recipe.

    Have a nice weekend.

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  11. love it very much..one of the best indian products

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