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.
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.
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