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

INGREDIENTS:

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)

METHOD:

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 😋.

NOTES:

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.