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!!
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?
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).
WHAT MAKES UP THIS RECIPE?
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.
WHY ADD MAWA/KHOYA?
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.
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.
MAKE AHEAD RECIPE!
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
- 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 – http://www.ruchiskitchen.com/recipe/how-to-make-chasni/
- 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!!