Moong Dal Burfi made with yellow lentils is a soft, delicious and creamy fudge. A gluten free delicacy that is easy to make and very addictive!!
The biggest festival of India, Diwali is less than 2 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. Planning Diwali dinners, putting up lights, making rangolis, cooking up mathris and I guess all these festivities call for something sweet too – Moong Dal Burfi.
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).
RECIPE DETAIL – This delicacy is made with roasted moong dal (yellow lentil), ghee, khoya (mawa) sugar syrup, flavored with cardamom powder, saffron strands and topped with chopped nuts. All the hard work goes in roasting the dal (lentil) – it requires some real muscle power. But believe me, the end result is rewarding.
For this recipe, roasting dal on a medium-low flame is the main step. Please do not rush through this step. It is very important to cook dal (lentil) in ghee on a medium-low flame until the raw smell of dal is completely gone and the color changes from pale yellow to dark golden. If the dal (lentil) is not cooked properly, the raw taste will linger in the burfi and it will taste unpleasant.
Khoya/mawa adds a creamy consistency to this burfi. But if you have no khoya on hand, try milk powder. Burfi made with milk powder will give the same result, like the one made with khoya.
For vegan option – substitute khoya/mawa with cashew powder and milk with almond milk.
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. !!Happy Diwali!!
Moong Dal Burfi
Rate this recipe!
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!!
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 - https://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!!