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:
- Gajar ka Halwa/ Carrot Pudding- Indian Dessert
- Sevai Ki Kheer/Vermicelli Pudding-Indian Dessert
- Coconut Burfi/ Indian Coconut Fudge
- Meve ki Kheer/Dry Fruits Indian Pudding
- Besan Ke Ladoo/Chickpea Flour Fudge Balls-Indian Dessert
- Chawal Ki Kheer/Indian Rice Pudding Recipe
So let’s get started without any further delay, do try this everyone will love this in your family.
Recipe Type: Dessert
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.