If you are craving something sweet today, let’s treat you to an incredible dessert: ‘Moong Dal Burfi. ‘ This recipe for moong dal burfi is a dense, fudgy confection unlike anything you’ve ever experienced, and it will leave you wanting more.
In addition to the captivating aesthetics, each bite of this wonder treat delivers rich flavors and creamy lusciousness that will create magic for your taste buds!
What is Burfi?
‘Burfi’ or ‘barfi’ is an Indian dessert with a fudge-like consistency. Prepared with milk solids and sugar/ jaggery and a base ingredient such as besan, sooji, or lentils, this dessert is usually prepared during festivals and celebrations.
Cardamom powder, rose water, or some essence is added to this mouth-watering dessert to make it more flavorful and aromatic.
What is Moong Dal Burfi?
‘Moong dal’ is the Hindi name for yellow lentils. This golden-yellow color burfi made with moong dal is rich, decadent, and bursting with flavors.
The secret lies in roasting the lentils (to golden perfection) to unlock a nutty aroma that mingles beautifully with the rich sweetness of milk and sugar (can be jaggery, too).
Khoya/ mawa adds a luxurious base to the dessert that complements other ingredients of this recipe. Cardamom and saffron are the flavor enhancers that make this dessert simply irresistible. Slivered nuts add to its gorgeous visuals.
Roasted in desi ghee for premium flavor, this burfi can also be shaped into ladoos.
Reasons You’ll ♡ Moong Dal Burfi
This authentic Moong dal burfi, adorned with slivered nuts, looks and tastes super yummy. Here are other reasons that will make you love this recipe —
- Soft, smooth-textured, and irresistibly delicious
- Easy to make
- A Kid-friendly Snack
- Provides nutrition and wholesomeness at the same time
- No fancy ingredients
- Can be made vegan, and
- A great gift option, too!
Since Moong dal is naturally gluten-free, this dessert is perfect for those with gluten sensitivity. Being rich in protein and fiber, moong dal burfi offers a touch of healthy indulgence and becomes slightly more nutritious than some of its sugary counterparts.
So, the next time you are planning to give sweets to your family or friends, try Moong Dal Burfi to make them drool over its heavenly deliciousness.
Moong Dal burfi Ingredient list
Yellow Moong Dal/lentils —The star ingredient of this recipe, Yellow moong/mung lentils, provides the base flavor and a dense, fudgy texture to the burfi. Using fresh dal makes all the difference.
Superfine Sugar — Powdered or superfine sugar is best for this dessert as it blends properly with the other ingredients used in the recipe.
Milk — A small quantity of milk is required to bind the moong dal burfi.
Ghee — Homemade pure desi ghee is used to fry the moong dal. Ghee lends this recipe a nutty and deep flavor that takes it to the next level.
Elaichi/ Cardamom Powder — This adds warmth and an enticing flavor and aroma to this divinely delicious dessert.
Saffron Strands — A few strands of saffron infuse a beautiful hue and a wonderful flavor to the Moong dal burfi to make it simply irresistible.
Nuts — Chopped cashews and pistachios are added to the dessert as a garnish, adding a delectable crunch.
Moong Dal Burfi Recipe Tips and Variations
Fresh lentils/dals provide maximum flavor—Fresh lentils will yield maximum flavor, and the recipe will turn out really yummy. So, make sure to avoid old stacked lentils, which may give a stale taste.
Drying the lentils — Lentils can be dried by spreading them over a kitchen towel and patting them dry. Sun drying is the traditional method for reducing the moisture content of the moong dal lentils by spreading the grains under the sun. I would not recommend using a microwave to remove the moisture.
Thick-bottomed pan for perfect roasting—Perfectly roasted lentils yield the most fragrant and fine-textured Moong dal Burfi. To roast it perfectly, always use a heavy-bottomed pan. A thin-bottomed pan will burn the dal and ruin the moong dal burfi recipe.
Roasting the lentils/ dal perfectly is important — Making Moong Dal burfi requires patience and care. Roasting is a significant part of the process that needs to be taken care of. Slow roasting over low-medium flame will bring out the desired results.
We can’t rush through this step; otherwise, the lentils will remain undercooked or get burnt. A consistent roasting process that may take 10-15 minutes is needed to reach a light brownish-golden color, which marks the perfect roasting.
The amount of ghee added affects the texture of the recipe — The smooth, melt-in-your-mouth texture of the Moong dal burfi comes from the quantity of ghee added to it. So, refer to the recipe card for the required quantity, as anything less than the mentioned quantity will result in crumbly burfi.
Add ghee slowly — Slowly adding ghee to the pulsed moong dal mix will allow you to infer the correct amount of ghee required for roasting it. You cannot go wrong by adding more or less of it.
The right temperature for roasting—Low-medium heat is the right temperature for this recipe, as the lentils roast perfectly at this temperature. Higher temperatures will burn the lentils and leave a burnt taste, spoiling the recipe’s flavor. Likewise, if the dal (lentil) is not cooked correctly, the raw taste will linger in the burfi, making it unpleasant.
Powdered sugar makes the best choice — For better blending of the ingredients and to achieve a smooth, melt-in-mouth texture, use powdered sugar for this recipe.
Jaggery for sugar — You can use jaggery instead of sugar if you prefer, though you will have to compromise with the color (it may turn a little darker with jaggery). Boora is yet another option for sweetening this recipe. Boora perfectly replaces powdered sugar and blends well with the mixture, just like powdered sugar.
Variation of lentils/dals—You can prepare this recipe using Moong dal, Urad dal, or green dal instead of moong dal. However, expect a color change when using other dals/ lentils.
Lump-free mixture for smooth-textured burfi—This dish’s melt-in-your-mouth smooth texture is completely irresistible. Therefore, make sure the burfi mixture is lump-free.
Flavoring agents — Cardamom powder and saffron add fragrance and flavor to this delicious recipe. If you want to make some alterations, add a few drops of rose water, infusing the dessert with a fresh floral aroma and enticing flavor.
Greased tray for easy removal — Always line the tray with parchment paper to facilitate easy slide out when the burfi has set. This step saves the burfi from breaking.
Setting the burfi — The burfi mixture sets properly when warm, so transfer it to the greased thali/ tray while it is still warm and spread it properly. While it cools, it will attain firmness so that you can cut it into perfect squares.
Perfect slicing of burfi — Setting the Moong Dal Burfi takes some time. Do not try to remove the burfi from the tray or cut it while it is still hot, as this may mess up the dish.
Allow it to cool down completely and firm up to set. Be gentle when removing it from the tray. Slicing the burfi is the last step to all the waiting, and it needs to be done carefully and perfectly.
Run the knife gently through the burfi and clean the knife between each cut. Try applying some ghee to the knife for better knife movement through the burfi and a cleaner cut.
Make ahead and enjoy later — This super yummy Moong dal burfi can be made in advance and enjoyed later as it keeps fresh for days.
Flexible recipe — Make a small or large batch, depending on your requirements. Follow the recipe card for instructions on scaling this delicious recipe.
For extra creamy and soft burfi — Crumbled khoya/mawa or milk powder can be added to the moong dal mixture. It will add additional flavor, softness, and richness to this fantastic dessert. Store-bought mawa or homemade mawa can be used based on availability and preference.
This recipe can be vegan, too! Substitute the following for turning this Moong dal burfi into a vegan version —
- Ghee with coconut oil
- Regular milk with cashew/almond milk.
Let me know what you think!
So, are you ready to create this yummy burfi today?
Every bite of this creamy-textured dessert is guaranteed to tantalize your senses. Serve it to your family and friends; I assure you, they will not stop at just one. Gather up your ingredients, and let’s dive in!
Should you make this Mung Dal Burfi recipe, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
MORE LIP-SMACKINGLY DESSERTS THAT YOU’LL LOVE!
Follow the step-by-step instructions below to make the best Moong Dal Burfi
Moong Dal Burfi
INGREDIENTS
- ¾ cups Ghee
- 1 cup Yellow Moong Dal Yellow lentils
- 2 tablespoons Milk to bind the burfi mixture
- 1 teaspoon Cardamom Powder
- ¼ cup Chopped nuts (cashews and pistachios)
- A pinch of Saffron strands
- 1 ¾ cups Powdered Sugar Adjust the sugar as per taste
INSTRUCTIONS
- Start by cleaning the dal to remove any dirt or pebbles. Remember, this is a crucial step, as any gritty material in the dal will spoil the entire dish. So, please clean the lentils/dal properly.
- Rinse the moong dal by rubbing the grains between your fingertips. Drain the water and repeat the process until it is relatively clean. Let it drain completely.
- Spread the drained lentils on a tray. Place the tray in direct sunlight. Sun dry the lentils under the sun for 5-6 hours. This will help reduce the moisture content of the moong dal lentils.Tip — You can use a fan, too, to speed up the process.
- Once the desired time ( sun dry) is over, check the grains; they should feel dry when touched and not wet. Transfer them to a heavy-bottomed pan. Over medium-low heat, sauté the moong dal lentils for 10-15 minutes until they turn slightly deep in color and become fragrant. The trick is to evaporate all the moisture from the dal, so do not overcook the lentils. Tip — Do stir frequently to avoid burning the lentils. Initially, they will stick to the spoon.
- Take the pan off the heat and allow the lentils to cool comfortably. Transfer the completely cooled moong dal to a food processor or blender.
- Blend until it resembles a gritty, sand-like texture.
- Pass the ground lentils through the sieve to remove any bits of lentils.
- Discard the gritty particles.
- Heat ghee in a heavy-bottomed pan and add the powdered lentil mix to it.
- Roast the moong dal mixture over medium heat, stirring constantly. Cook until the lentils turn deep yellow and impart a nutty fragrance.
- This roasting will take somewhere about 25-30 minutes over medium-low flame.
- It sounds like a labor-intensive process, but this is the only lengthy process involved in making this moong dal burfi.After the moong dal mixture is cooked, lower the heat to the lowest setting and stir in milk. Mix to combine.Tip — For best results, ensure the milk is at room temperature before adding it to the warm burfi mix.
- Turn the heat off. Stir in the powdered sugar, saffron, and cardamom powder to the warm moong dal mixture. Mix until the sugar is well incorporated. Tip — The amount of sugar added is to taste. However, if you prefer sugar on the lower side, add 1 cup + 2 tablespoons of sugar (to begin with), then adjust according to taste. Moong dal burfi is sweeter; therefore, I prefer 1¾ cups of sugar.
- The mixture should bind well when pressed.
- Grease a tray with ghee or unsalted butter. Line the tray with parchment paper and grease it before setting the Moong dal burfi, facilitating easy slide-out of the burfi.
- Using a spatula, spread it around into a thick burfi. As you spread, press and pack the mixture down firmly. Smoothen the top layer and edges with the spatula.
- Decorate the moong dal burfi as you please. I have added some silver leaf, cardamom powder, and crushed pistachios as a garnish.Cover it with plastic wrap and set it on the counter for 2-3 hours.
- Once set, remove the moong dal burfi from the tray. Cut the burfi into squares.
- Serve and enjoy!
What an amazing recipe Ruchi di! So trying it at home this time 😍
Thanks dear. 🙂
I m.addicted to you and your recipes. Thank you so much for making my life easier.
Glad to hear that you are enjoying my recipes Khushboo. 🙂
How about using ricotta like in your milk peda recipe instead of milk powder?
Sure you can use that. 🙂
Just for your info, this recipe uses regular mawa not milk powder.
Lovely recipe
Going to try it right away.Thank u
Awesome. If possible share your feedback. 🙂
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.
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. 🙂
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??
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!
Should I add the milk boiling or cold?
It’s best to add the milk that is at room temperature.