Moong Dal Barfi is a traditional Indian delicacy prepared with moong dal or yellow lentil. This is a fudgy, grainy sweet and a bit tricky to make at home. Yellow lentil is gluten-free so this barfi is perfect for those who are allergic to gluten. Moong dal barfi is also a kind of snack for kids as it contains ghee (clarified butter), moong dal (yellow lentil) and khoya/mawa (milk solid) along with sugar which completes the requirement of protein, fat, and carbohydrates for a day.
This barfi is prepared with moong dal paste roasted with ghee, khoya, sugar syrup and flavored with cardamom powder and saffron strands. Garnished with silver paper and dry fruits. Do not lose patience while roasting the ground yellow lentil. This process takes a good 30-40 minutes or until lentil color changes to golden. Else barfi will give you a raw taste of moong dal while eating.
Soaking moong dal is a must for at least an hour. I noticed if soaking, for more time than lentil tends to become very sticky. Soaking and Roasting is a must do, a process which takes a good 30-35 minutes on medium to low flame. There are two ways to roast the moong dal and prepare barfi.
- Soak the moong dal for an hour and drain water. Grind to a smooth paste and roast with ghee on low flame. Adding khoya and sugar syrup. The main difference comes from soaking. Barfi prepared with the soaking process has a grainy and crunchy texture with moistness. It has a nice aroma with cardamom which fills your mouth. This really tastes great.
- Another way is dry roast the moong dal and just grind it. Mix with other ingredients and then make barfi. With the dry roast and powder process gives a sticky and gooey texture. This barfi is not moist rather dry while eating. My preferred way is to make with the soaking method.
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Let see how to make these delicious moong dal barfi for the festive occasion.
Moong Dal Barfi | How To Make Moong Dal Barfi
Ingredient 12-16 pieces
1 Cup moong dal (yellow lentil)
1 Cup ghee (clarified butter)
¼ Cup milk
1 Cup khoya (mawa)
¾ Cup water
1 Cup sugar
Few strands of saffron
1 Tsp cardamom powder
2 Tblsp chopped dry fruits like pista and almond for garnishing
Method
- First of all clean, wash and soak moong dal for an hour. After the soaking time drain well and grind with milk to a smooth paste.
- Start the process by making 1 string sugar syrup. Add water and sugar in a pan and let it boil.
- After 2-3 minutes sugar will be dissolved, to this add cardamom powder, saffron strands and keep boiling it. Do check for the consistency after 4-5 minutes.
- Dip a spoon in the syrup, let it cool down for a few seconds. Press syrup between your forefinger and thumb together. Pull them apart, if it makes 1 string which does not break while pulling part then your sugar syrup is ready.
- Now heat ghee in a deep heavy bottom kadhai on low flame.
- Add moong dal paste in a kadhai and mix well. Keep stirring it, moong dal tends to form lumps which are difficult to remove afterward. And if not removed, dal will not be roasted properly and then the raw taste will come later in Barfi. (by mistake I forgot to stir for just a few minutes and dal formed lumps which took some time to remove)
- Cook dal and ghee on low heat till dal turns to golden in color. This process takes around 30-40 minutes. Keep removing lumps if any.
- Once moong dal turns to golden color add khoya/mawa to it. Mix well and keep stirring for 3-4 minutes.
- Finally, add sugar syrup which we prepared earlier. It should be hot not boiled. Moong dal paste will become thick and gooey now. Mix the syrup evenly and cook it further for 3-4 minutes.
- It will be like a dough now and will be thick. Pour this mixture in a greased plate and set it evenly.
- Garnish it with silver sheet and chopped pista and almond. Cut them in the desired shape and serve.
- Moong dal berfi is ready to serve on festive occasions like Holi Diwali Ganesh Chaturthi or Janamashtmi.
Note
- Except making sugar syrup rest of the process should be done on low heat. As dal mixture tends to burn at the bottom.
- Use a heavy bottom pan as dal sticks a lot and continuous scraping and stirring required.
- Moong dal barfi can be stored for a week easily in an airtight container.
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Moong Dal Barfi Recipe | How To Make Moong Dal Barfi With Khoya
Ingredients
- 1 Cup moong dal (yellow lentil)
- 1 Cup ghee (clarified butter)
- ¼ Cup milk
- 1 Cup khoya (mawa)
- ¾ Cup water
- 1 Cup sugar
- Few strands of saffron
- 1 Tsp cardamom powder
- 2 Tblsp chopped dry fruits like pista and almond for garnishing
Instructions
- First of all clean, wash and soak moong dal for an hour. After the soaking time drain well and grind with milk to a smooth paste.
- Start the process by making 1 string sugar syrup. Add water and sugar in a pan and let it boil.
- After 2-3 minutes sugar will be dissolved, to this add cardamom powder, saffron strands and keep boiling it. Do check for the consistency after 4-5 minutes.
- Dip a spoon in the syrup, let it cool down for a few seconds. Press syrup between your forefinger and thumb together. Pull them apart, if it makes 1 string which does not break while pulling part then your sugar syrup is ready.
- Now heat ghee in a deep heavy bottom kadhai on low flame.
- Add moong dal paste in a kadhai and mix well. Keep stirring it, moong dal tends to form lumps which are difficult to remove afterward. And if not removed, dal will not be roasted properly and then the raw taste will come later in Barfi. (by mistake I forgot to stir for just a few minutes and dal formed lumps which took some time to remove)
- Cook dal and ghee on low heat till dal turns to golden in color. This process takes around 30-40 minutes. Keep removing lumps if any.
- Once moong dal turns to golden color add khoya/mawa to it. Mix well and keep stirring for 3-4 minutes.
- Finally, add sugar syrup which we prepared earlier. It should be hot not boiled. Moong dal paste will become thick and gooey now. Mix the syrup evenly and cook it further for 3-4 minutes.
- It will be like a dough now and will be thick. Pour this mixture in a greased plate and set it evenly.
- Garnish it with silver sheet and chopped pista and almond. Cut them in the desired shape and serve.
- Moong dal berfi is ready to serve on festive occasions like Holi Diwali Ganesh Chaturthi or Janamashtmi.
Notes
- Except making sugar syrup rest of the process should be done on low heat. As dal mixture tends to burn at the bottom.
- Use a heavy bottom pan as dal sticks a lot and continuous scraping and stirring required.
- Moong dal barfi can be stored for a week easily in an airtight container.
Nutrition
roslia santamaria
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code2cook
Thanks Roslia, happy to know that you like us.
Preethi's Cuisine
I love traditional Indian desserts. Moong dal barfi looks scrumptious. Fab share Bhawna.
Mina Joshi
This barfi looks so delicious. You have made it using mung dall rather than ready made flour which makes it fresh and healthy.
jagruti
I love moong daal, I love moong daal halwa, so this moong daal barfi is right up my street. A delightful and yummy treat for eyes and taste buds!
Sasmita Sahoo Samanta
Just forget the time consumption, the end result is so so delectable always !!!!!! Would love to try making this barfi soon bhawna 😉