Servings
Prep Time
Cooking Time
INGREDIENTS
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1 cup of Ghee (clairfied Butter)
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1 cup of Moong Dal (split green gram)
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1 cup of white granulated sugar
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2 cups if plain milk
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3/4 cup of milk powder
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1 tablespoon of cardamom powder
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Orange food color-optional
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1 tsp of saffron threads
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1/4 cup of water
Moong dal Burfi is made using moong dal (split green gram), ghee (clarified butter), sugar, milk, and milk powder and a touch of saffron. It is soft, delicious and dangerously addictive. The word “Burfi” comes from a Persian word, “Barf” which means snow. Since most burfis are made using milk, ghee, and sugar, they take on a beautiful white color which is why they are called Burfi. It is also generically used to describe most Indian pastries (burfis). India is home to a variety of burfis and Indians have a great love for desserts. From auspicious occasions to any festival, burfis are the most important part of the dessert menu. Celebrations without a collection of burfis are incomplete.
Every state in India is famous for its specialty. Kolkotta is famous for its Rasgullas (dumplings of cottage cheese dipped in sugar water), Banaras is home to the delicious Rabri (made using condensed milk), and Malpua is a famous sweet of Odisha (fried pancake flavored with fennel and dipped in sugar water). Sweets like ladoos, Kaju Katlis and Rasmalai can be enjoyed all over India.
This particular recipe, Moong Dal Burfi, is a spin-off of Moong Dal Halwa (Moong Dal pudding) which is prepared in a similar way as the Burfi. They are both equally delectable and loved all over India. Burfi can be prepared and frozen for up to 6 months and you can refrigerate it for up to 6 days. You will have to heat it up in a microwave for approximately 30 seconds before serving it.
I love all desserts (especially chocolates) but one of the reasons I wanted to prepare Moog Dal Burfi is because of its strong flavor and also because I love anything with Moong Dal. It is loved by every family member and it usually disappears in days when I make it. It is also a great recipe to make for the upcoming festival of Holi (festival of colors). The ingredients listed for this recipe are readily available in every Indian Grocery Store or you may even have them in your pantry. If you are looking for a richer flavor, you can choose to replace the sugar the condensed milk. It will add thickness and that extra touch of sugar.
- Wash and soak moong dal in cold water for 2 hours
- After 2 hours drain the water and blend it to a fine paste using a nurti-bullet and the 1/4 cup of water
- Heat ghee in a nonstick pan
- Add the moong dal paste in the pan and cook on low flame for 30-35 minutes or till the mixture turns into a grainy texture.
NOTE: You have to continue stirring it in order to make sure that it does not stick to the pan (I promise this is the only hard part)! - Add sugar and cook for another 10 minutes by continuing to mix it
- Mix the milk powder with the milk, stir it vigorously and add this to the burfi mix
- Add the food color, saffron, and cardamom powder, and mix well till the liquid has evaporated and the mixture starts to separate from the pan
- Turn off the flame and immediately transfer the mixture to a greased cake pan
TIP: Line the cake pan with the greased parchment paper to help you remove the burfi from the pan with ease - Spread the burfi evenly in the pan and make sure that all edges are smooth
- You can garnish it with pistachios or any nuts of your choice and allow it to cool for 2 hours
- Cut into your desired shape and pieces and enjoy it with a hot cup of masala tea or Indian coffee
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