Moongdal Barfi recipe with step by step photos and video. Moongdal Barfi is a soft and delicious fudge made with split yellow lentils. Its a gluten free , mildly sweetned dessert .
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About this Recipe
Making moongdal barfi is very similar to popular moongdal halwa. It is very easy to make, tastes delcious and is addictive too. Few make Moongdal Barfi by dry roasting moongdal and then grinding into powder similar to ladoo. But I prefer soaking dry moongdal and then making this sweet delicacy with moongdal batter. I always feel, barfi made with moongdal batter is more tastier.
Pro Tips and Variations
- Cooking moongdal batter on low medium heat in ghee for 30 + minutes is the most crucial step. There should not be any traces of raw smell of moong dal, if the smell exists then its ruins the taste of the sweet. Hence with patience sauteing moong dal till it changes colour is the most important step.
- Mawa/ Khoya or Milk Powder +milk can be use in this recipe. Though tastewise it doesn't make much difference. Texture wise burfi with mawa will be bit smoother than compared with milkpowder ,milk substitute.
- Sugar can be incressed in this recipe , as this recipe yields just mildly sweet burfi's. If unsweetened mawa is used then 1 cup of sugar will be the right amount.
- Ghee/ Clarified Butter , can reduce the amount of Ghee to ¾ Cup ( divided into ½ + ¼ cup ) if Mawa / Khoya is used .
- Shelf Life : Stays good outside for 1 week . When refrigerated , it stays good upto 15 days.
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More Sweets Recipes
- Mysore Pak
- Kaju Katli
- Besan Ladoo
- Anjeer Dates Roll
- Easy Kalakand Recipe
- Mawa Peda
- Mohan Thal
- Rava / Sooji Ladoo
- Gulab Jamun with Milkpowder
Step by step directions
Intially , rinse moong dal (split yellow lentils ) well for 4-5 times .
And then soak Moong dal in fresh water for 2 hours or more.
After 2 hours drain water completely and transfer into a mixer jar / blender . You can also rinse well soaked moong dal few more times.
Add ¼ cup of milk and blend to a smooth and fine paste.
Heat ½ Cup of ghee/ clarified butter in a thick bottom pan.
Add moong dal paste into ghee and mix well.
Its absorbs all ghee and looks grainy , continue to cook on medium low heat until the colour changes from pale yellow to a dark yellow . It will take about 30 minutes approximately.
Now add ¼ cup of ghee , milk powder and milk . Mix well everything and continue to cook until milk powder combines well with moongdal paste. Alternatively, you can also add ½ cup crumbled Mawa / Khoya at this stage instead of ghee, milk powder and milk. As I had no Mawa in hand, I substituted ghee, milk powder and milk
Meanwhile , prepare 1 string consistency sugar syrup . 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.
To test - Lower the heat, dip spoon in the syrup and remove, Touch the syrup with your finger and press your forefinger and thumb together. Start pulling them apart. A thread or sugar string between your finger and thumb comes after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame
Now pour this hot sugar syrup into cooked moong dal and stir well.
And Lastly add another ¼ cup of ghee and mix so that it combines well.
Everything combines together and looks like a dough.Grease or line plate / tray, pour the mixture on to a tray, evenly spread the mixture, firmly press and tap everywhere.
Garnish with chopped nuts, dry rose petals and edible silver sheets.
Once cooled cut into squares and serve.
Recipe
Moongdal Barfi
Ingredients
- 1 Cup Moong dal dry - soak for 2 hours
- ¾ Cup Milk - divided into ¼ cup + ½ cup
- 1 Cup Ghee/ Clarified Butter - divided into ½ + ¼+ ¼ cup
- ½ cup Milk Powder - refer notes
- ¾ Cup Sugar - refer notes
- ½ Cup Water
- ½ teaspoon Cardamom Powder
- 5-6 Saffron Strands
- Edible silver sheets for garnishing - optional
- Chopped Nuts for garnishing
Instructions
- Rinse moong dal (split yellow lentils ) well for 4-5 times .
- Soak Moong dal for 2 hours or more.
- After 2 hours drain water completely and transfer into a mixer jar / blender
- Add ¼ cup of milk and blend to a smooth and fine paste.
- Heat ½ Cup of ghee/ clarified butter in a thick bottom pan.
- Add moong dal paste into ghee and mix well.
- Its absorbs all ghee and looks grainy , continue to cook on medium low heat until the colour changes from pale yellow to a dark yellow . It will take about 30 minutes approximately.
- Now add ¼ cup of ghee , milk powder and milk . Mix well everything and continue to cook until milk powder combines well with moongdal paste. Alternatively , you can add ½ cup crumbled Mawa / Khoya at this stage instead of ghee, milk powder and milk. As I had no Mawa in hand , I substituted ghee, milk powder and milk
- Meanwhile , prepare 1 string consistency sugar syrup . 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.
- To test - Lower the heat, dip spoon in the syrup and remove, Touch the syrup with your finger and press your forefinger and thumb together. Start pulling them apart. A thread or sugar string between your finger and thumb comes after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame
- Now pour this hot sugar syrup into cooked moong dal and stir well .
- Add another ¼ cup of ghee and mix well .
- Everything combines together and looks like a dough .
- Grease or line plate / tray ,pour the mixture on to a tray, evenly spread the mixture , firmly press and tap everywhere.
- Garnish with chopped nuts , dry rose petals and edible silver sheets .
- Once cooled cut into squares and serve.
Video
Notes
- Mawa or Milk powder and Milk can be used .
- This is mildly sweetened , you can add upto 1.25 cup of sugar to this recipe. As I have used milk powder sweetenes is imparted from milk powder , hence I have used less sugar. 1 Cup sugar will be perfect if you have sweet tooth or if you are using unsweetned Mawa / Khoya
- The texture looks bit grainy if using milkpowder , adding mawa gives little bit smooth texture.
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