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Moong Dal Burfi

4.63 from 8 votes
Total: 3 hours 40 minutes
Serves 12

Moong Dal Burfi made with yellow lentils is a soft, delicious and creamy fudge. A gluten-free delicacy that is super easy to make and very addictive!!

Moong Dal Burfi - Ruchiskitchen

The biggest festival of India, Diwali is less than two weeks away, and there is an air of festivity all around me. I guess maybe it’s all because of the celebrations and preparations that have started at my place. Moong Dal Burfi.

Planning Diwali dinners, putting up lights, making rangolis, and cooking up mathris; all the fun stuff has started. And I guess all these festivities call for something sweet too. 

And what could be better than homemade Moong Dal Burfi?

Moong Dal Burfi - Ruchiskitchen

Every year on Diwali, I prepare Kaju katli (cashew fudge), but this year I wanted to try something new and different. Tried my hand on Moong Dal Burfi and it is awe-mazingly delicious! 

This recipe is inspired by the traditional Dal ka halwa recipe, and I have made it into a burfi (fudge). 

The same mixture can be used to make either Burfi (fudge) or shape them into a round like ladoos (balls).

Moong Dal Burfi- Ruchiskitchen


Moong Dal Burfi is made with roasted moong dal (yellow lentil), ghee, khoya (mawa), sugar syrup that is flavored with cardamom powder, saffron strands, and chopped nuts. 

This easy Moong Dal Burfi recipe requires nine ingredients and can be made in either an 8-inch square pan. I recommend lining the pan with parchment paper for easy removal. 


Khoya/mawa enhances the flavor and adds a creamy texture and softness to this burfi. I highly recommend not skipping that.

But if you have no mawa on hand, no worries, you can either make at home or try milk powder. For homemade mawa recipe click the link here. 

Burfi made with milk powder will give the same result, like the one made with khoya.

Moong Dal Burfi - Ruchiskitchen

Tips to Consider!

For this recipe, roasting dal on a medium-low flame is the primary step. All the hard work goes in cooking the dal (lentil) – it requires some real muscle power. Please do not rush through this step.

It is essential to cook dal (lentil) in ghee on a medium-low flame until the raw smell of dal is wholly gone, and the color changes from pale yellow to dark golden.

If the dal (lentil) is not cooked correctly, the raw taste will linger in the burfi, and it will taste unpleasant. 


This recipe can be made to suit vegans too! Simply swap – 

  • Substitute khoya/mawa with cashew powder and
  • milk with almond/cashew milk.  

Rest of the recipe remains the same.  

Moon Dal Burfi - Ruchiskitchen


Moong Dal Burfi is such an easy and quick dessert and is perfect for any time of year! Cook up the lentil burfi/fudge and it stays well for a week at room temperature. 

If you need to keep this burfi/fudge longer than a week, store it in the refrigerator. It freezes beautifully. 

This burfi/fudge is so smooth and creamy that it will be a great hit among kids. 

This festive season, do give this recipe a try and share some sweetness with your friends and family. If possible, share your sweet feedback or pictures with me. Would love to hear from you. 

Moong Dal Burfi

4.63 from 8 votes
Indian burfi made with yellow lentils is a soft, delicious and creamy fudge. A gluten free delicacy that is easy to make and very addictive!!
Prep: 3 hours
Cook: 40 minutes
Total: 3 hours 40 minutes
Calories: 263 kcal
Servings: 12


  • 1 cup Yellow Moong Dal/Yellow lentils
  • 1 cup Superfine Sugar
  • 3/4 cup Crumbled Khoya/Mawa
  • 1/4 cup Milk to grind dal (lentil)
  • 3/4 cup Ghee
  • 3/4 cup Water
  • 2 tablespoon Chopped nuts (cashews and pistachios)
  • 1/2 teaspoon Elaichi Powder (Cardamon Powder)
  • A pinch of Saffron strands


  • Measure moong dal (yellow lentil).
  • Wash and soak moong dal (yellow lentil) in warm water for 2-3 hours.
  • Drain the water in which moong dal (yellow lentil) was soaked.
  • Wash it again until the water runs clear.
  • Transfer moong dal (yellow lentil) to a mixer/food processor. Pour milk and pulse. For vegan option – substitute khoya/mawa with cashew powder and milk with almond milk.
  • Pulse until the moong dal (yellow lentil) looks like a thick smooth paste. Make sure it is smooth and not grainy.
  • Assemble: rest of the ingredients.
  • Let’s being by preparing a 1 string sugar syrup (chashni). In a pan combine sugar, water and mix. Add eliachi powder (cardamom seeds) and saffron strands. Bring it to a boil. Stir continuously and keep a close watch on the syrup. Boil for 3-4 minutes on medium high.
  • Lower the heat, dip spoon in the syrup and remove. Do not touch for the first few seconds, it will be very hot. Touch the syrup with your finger and if it coats your finger it means that it is about to reach it’s first string consistency.
  • To test – press your forefinger and thumb together. Start pulling them apart.
  • If the thread or sugar string between your finger and thumb doesn’t break after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame and continue with the recipe. For a detailed post on how to make chashni, please visit this link –
    How to make a 1-string sugar syrup - Ruchiskitchen
  • Heat ghee in a heavy bottomed pan.
  • Add moong dal (yellow lentil) and keep stirring.
  • Cook moong dal paste (yellow lentil) on medium low heat until the color changes from pale yellow to a dark golden color. It will take about 30- 40 minutes.
  • Mix in mawa and mix until the mixture becomes smooth and creamy. For vegan option – substitute khoya/mawa with cashew powder and milk with almond milk.
  • Pour in hot sugar syrup that we had prepared earlier. Keep stirring the mixture to avoid lump formation. As soon as you add sugar syrup, moong dal (yellow lentil) mixture will become all gooey and sticky. No worries, keep stirring and soon it will start to come together.
  • Water will evaporate and the mixture will start to look more like a dough. Before removing from flame make sure the mixture should look like a dough. If it is still runny, keep stirring till it reaches the stage where it can set. If the mixture is still soft, it will not set like a burfi (fudge).
  • Grease a tray or thali. Transfer this hot mixture to a greased tray and spread it around.
  • Garnish with vegetarian silver sheets and chopped dry nuts.
  • Allow it to cool completely. Cut into squares and enjoy!!
    Moon Dal Burfi - Ruchiskitchen


Calories: 263kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 34mg | Potassium: 266mg | Fiber: 5g | Sugar: 20g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Indian

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  1. Sonal says:

    What an amazing recipe Ruchi di! So trying it at home this time ๐Ÿ˜

  2. khushboo says:

    I m.addicted to you and your recipes. Thank you so much for making my life easier.

  3. Heather says:

    How about using ricotta like in your milk peda recipe instead of milk powder?

  4. Anu says:

    Lovely recipe
    Going to try it right away.Thank u

  5. Renu says:

    Hi Ruchi, love your mithai recipes definitely gonna make for Diwali this year. The dal birdies can we use jaggery in place of sugar. Will it wrk. Since gur is healthier than refined sugar. If I follow the method of Dodha burfi with moong dal will it wrk please lmk. Thanx
    If you have more mithai a using gur pls share with me. Thanks again.

    • Ruchi says:

      Renu, please clarify what this means –
      The dal birdies can we use jaggery in place of sugar.
      Sure, jaggery will work in Moong Dal burfi. Color will differ.
      All the recipes made with jaggery are on the blog. ๐Ÿ™‚

  6. Aryika says:

    Hi Ruchi,

    You have mentioned measurement in cup for all the ingredients. Can you please specify how much gram you have considered for 1 cup??

    • Ruchi says:

      Hello Aryika,

      Click the ‘Metric’ link at the bottom of the ingredient list, and it will convert the recipe for you in gms/ml.
      Thank you!

  7. Amrita Ranjan says:

    Hello Ruchi,

    Thank you for sharing this awesome recipe. I have mung flour and milk powder, that I would like to use for making the barfi. Could you please suggest for how long I need to fry the flour and when and how much milk powder should I add.
    Thank you in advance. Looking forward to your reply.

    Happy Diwali!

    • Ruchi says:

      Hello Amrita,

      Thank you, and I wish you a very Happy Diwali as well!
      If using moong dal flour, then the measurement will change completely. I haven’t tried with moong dal flour, but I can try to help you here.
      1. Make 1-string sugar syrup with 1/2 cup of sugar and 1/2 cup of water. Set aside.
      2. Add 1/3 cup of ghee and 1 cup of moong dal flour to a separate pan.
      3. Roast the flour until fragrant. It should take somewhere about 3-4 minutes on medium-low flame.
      4. Stir in 1/2 cup milk powder and mix it well.
      5. Now, pour in sugar syrup and keep stirring continuously to avoid lump formation. Add cardamom, dry nuts, and saffron.
      6. Allow the burfi to set for 4-6 hours.

      PROTIP – Keep confectioner’s sugar on hand. If you feel that burfi needs more sugar, add a tablespoon of powdered sugar to adjust the sweetness to your liking.

      I hope this helps! Do share your feedback and pictures with me once you try it.