Moong Dal Burfi/ Split Yellow Lentil Fudge- Indian Dessert

This delicious burfi is made with yellow moong dal, is a soft, chewy, creamy burfi/fudge & believe me it’s too addictive 😉. As the festival of Holi(festival of colors) just got over few days back, it is one of the biggest festival in Northern part of India. We make a lot of sweets, savory and yummy food 😋. Though I miss being in India esp on festivals along with my family. I love Holi festival, full of colors, vibrant environment, food and all loved ones nearby.

I learned this from my mom-in-law over the call 😉 and made it for Holi festival. If you are looking for more Indian dessert, do try my recipes of:

So let’s get started without any further delay, do try this everyone will love this in your family.

Cuisine: Indian

Recipe Type: Dessert

Author: Rateka

Prep Time: 15 Mins + 3 Hrs Soaking Time

Cook Time: 50-60 Mins

Serves: 12-14 Pieces


  • Split Yellow Moong Dal: 1 cup
  • Superfine/Powdered Sugar: 1 cup or as per taste
  • Crumbled Khoya/Mawa: 3/4 cup
  • Milk ( To grind lentil): 1/4 cup
  • Ghee/Clarified Butter: 3/4 cup
  • Water: 3/4 cup
  • Chopped Nuts: 2 tbsp (I have used almond, cashews & Chiroli/Chironji)
  • Elaichi/Cardamom Powder: 1 tsp
  • Few saffron strands
  • Haldi/Turmeric powder: 1/2 tsp (To give nice golden-yellow color to burfi)


  • Wash & soak dal in warm water for 2-3 hrs.
  • Drain the water in which it was soaked. Wash it again till the water runs clear.
  • Transfer moong dal to a mixer/food processor. Pour little milk at a time & pulse lentil till a smooth paste not grainy. Transfer dal paste in a bowl.
  • Let’s begin by preparing a 1 string sugar syrup (chashni). In a big pan combine sugar, water, elaichi powder & few saffron strands, mix well & bring this mixture to a boil. Stir continuously & keep a close watch on the syrup. Boil for 4-5 mins on medium heat.
  • Lower the heat, dip a spoon/spatula in the syrup & remove. Do not immediately touch the spoon as it will be very hot. After few seconds touch the syrup on the spoon with your finger & if it coats your finger it means it is about to reach its first string consistency.
  • To test, press your forefinger & thumb together with a drop of syrup in between , start pulling apart. If the thread or string between your finger & thumb doesn’t break after pulling apart, single string or 1 string sugar syrup is ready. Take it off the flame, cover it & keep it aside.
  • Heat ghee in a heavy-bottomed pan. Once hot add turmeric powder, sauté for 5 seconds, now add moong dal paste and mix well.
  • Cook dal paste on medium-low flame until the color changes from pale yellow to a dark golden color. It takes about 30-40 mins. Keep stirring continuously to avoid burning.
  • Mix in mawa, mix until the mixture becomes smooth & creamy. This may take 5-7 mins.
  • Pour in the hot sugar syrup, mix well. Keep stirring the mixture to avoid lump formation. As soon as you add sugar syrup, dal mixture will become all sticky & gooey. Keep stirring on medium heat & soon you will see it will start to come together again.
  • Water will evaporate & the mixture will start to look more like a dough. Before removing from the heat make sure the mixture should look like a dough else cook for some more time.
  • Grease a tray or square pan with ghee. Transfer this hot mixture to this tray & spread it evenly all around.
  • Garnish with chopped nuts of your choice, elaichi powder, saffron strands & press very gently , this will help all these to set on the burfi.
  • Allow it to cool completely, cut into squares, diagonal or any shape of your choice with sharp knife or cookie cutter & enjoy this drooling dessert with your family & friends 😋.


  • You can also use silver sheet to garnish this burfi. It will add more bright & sweet shop like look to it. I didn’t have that handy so just garnished with few nuts.
  • You can skip adding turmeric powder if you don’t like bright yellow color of burfi. It’s totally optional.



6 thoughts on “Moong Dal Burfi/ Split Yellow Lentil Fudge- Indian Dessert

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s