Coconut milk (or boiled and cooled raw milk)Can substitute with boiled and cooled raw milk¼ cups
Steps
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1
Add the peanuts to a mixer jar along with the cardamom powder, cocoa powder, sugar, and almonds.
2
Grind everything into a fine powder.
3
Add the ghee and coconut milk (or substitute boiled, cooled raw milk), then continue blending until it forms a thick, half-paste consistency.
4
If the mixture seems too watery, grind extra peanuts into a fine powder separately and mix them in to thicken it.
5
If you don't have a tray, spread the mixture onto a plate and flatten it evenly using a flat-bottomed bowl.
6
Cut the flattened mixture into diamond or square shapes, or use a cookie cutter (or even a bottle cap) to cut out your preferred shapes.
7
The burfi is now ready to serve. Since it contains coconut milk, store it in the refrigerator rather than at room temperature; for a longer shelf-life at room temperature, replace the coconut milk with an equal amount of ghee instead.
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