Moong Dal Barfi Recipe | How To Make Moong Dal Barfi With Khoya

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.

Course Dessert, Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 50 minutes

Soaking Time 1 hour

Total Time 1 hour

Calories

Author Bhawana

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 teaspoon 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