Moong Dal Burfi made with yellow lentils is a soft, delicious and creamy fudge. It’s not easy to make but it’s very tasty. Moong dal barfi and moong dal halwa little bit tough job and its takes much time for making.
Moong dal Burfi is such and quick desert and is perfect for any time of year. This burfi/fudge and it stays well for a week at room temperature. If you want keep this burfi longer then week keep in fridge.
Preapartion time-10 min.
Cooking time- 40-50 min
Serve- no. of burfi/fudge
Type – sweet/desert
1 cup moong dal soaked
½ cup ghee
1 cup sugar
1 cup milk
50 gram khoya (optional)
Roasted and chopped almonds
Soaked moong dal 2-3 hours. Drain and grind and make a smooth paste, keep aside.
Take heavy bottom pan or kadhahi heat ½ cup ghee.
Add dal paste and sauté 8-10 min.on low medium flame.
Stir fry till ghee separate from dal.
Add 1 cup milk and mix well. Add khoya and sauté till smooth consistency of mixture.
Add sugar and mix well.
When mixture become smooth and thick consistency off the flame and keep aside.
Take a thali or plate grease and add paste and garnish with almonds and tap to plate and leave to cool.
When cool and set cut in to desired pieces and shape and serve,