As the festival of lights, Diwali, approaches, the joy of sharing delectable sweets with family and friends becomes an integral part of the celebration. This Diwali, elevate your culinary skills and impress your guests with a homemade delight – Moong Dal Barfi. This traditional Indian sweet, crafted from finely ground yellow lentils (moong dal), ghee, and aromatic spices, embodies the essence of festive indulgence.
In our specially curated recipe, we guide you through the art of creating this mouthwatering treat. With the perfect balance of sweetness and nuttiness, Moong Dal Barfi is adorned with a layer of rich khoya (reduced milk) and garnished with assorted nuts, adding a delightful crunch to every bite. Whether you're hosting a Diwali gathering or presenting it as a heartfelt gift, this exquisite barfi is bound to captivate taste buds and leave a lasting impression.
Prepare to dazzle your loved ones with the authentic flavors and warmth of homemade Moong Dal Barfi. Embrace the spirit of Diwali by sharing the joy of this delightful sweet, making your festive moments even sweeter and more memorable.
Ingredients1 cup dhuli moong dal (split and skinned moong lentil) washed and pat dried with kitchen towel
2 cups water
1 pinch saffron starnds soaked in 1 tablespoon milk
1 can (400ml) sweetened condensed milk
1/2 teaspoon cardamom powder
3/4 cup ghee (rarefied butter) melted
1 tablespoon pistachios and almonds slivered
Method
- Dry roast dal on low heat in a heavy bottomed pan. Keep stirring so that dal is roasted equally from all sides.
- When aroma of roasted dal can be smelled, stop roasting. At this time dal will have light brown color. When dal slightly cools down, dry grind it in a grinder. Grind it to get grainy powder and not very fine powder.
- Heat the heavy bottomed pan, and add ghee to it. Then add dal powder. saute it on low heat for 2-3 minutes. Stir continuously.
- Add water gradually to the pan. Keep stirring and take care that no lumps are formed. break lumps if any with stirrer. Cook this mixture in low flame for few minutes. dal will absorb water and mixture will thicken. Add condensed milk and mix properly. cook for about 10 minutes, stirring continuously.
- Add saffron that was soaked in milk and continue cooking the mixture. The mixture will gradually thicken. Keep stirring and scraping it else it will stick to the bottom of the pan and get burnt.
- When the mixture has thickened, and starts leaving the sides of the pan, stop cooking. Add cardamom powder and mix well.
- Take a greased container, and transfer dal mixture in it. With the help of spatule spread dal evenly in the container. Sprinkle nut slivers, and pat them gently with spatula.
- Allow the mixture to rest for 2 hours. The mixture will dry further, and will be properly set in the container. Cut square pieces with a knife and serve.
- Barfi can be stored in refrigerator in an airtight container. it will last for 4-5 days or maybe a little more in refrigerator.