Soft and Tasty Moong Dal Burfi Recipe

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Directions

For The Moong Dal Mixture

• In a bowl soak the yellow moong dal in enough water for 2 hours and drain the water from the dal and blend to a coarse paste and keep it aside.
• Heat the ghee in a deep non-stick pan, add the yellow moong dal paste, mix it well and cook on a medium flame for 20 minutes or cook till it turns brown in color and stir continuously.
• Add the mawa, mix it well and cook on a medium flame for 2 minutes and stir continuously.
• Transfer the mixture into a bowl and keep it aside.

For the sugar syrup

• In a pan add the 1 cup of water and sugar, mix it well and cook on a high flame for 7 minutes or till it gets a one string consistency and stir occasionally.
• Switch off the flame and keep it aside to cool.

How to proceed

• Add the sugar syrup to the moong dal mixture and add the cardamom powder and mix it well.
• Transfer the mixture into a 250 mm. X 125 mm. (10” x 5”) greased aluminum tin and spread it evenly.
• Garnish it evenly with pistachios and keep it aside for 2 hours and then cut into equal square pieces.
• Serve it or store in an airtight container and enjoy whenever you want.

Tip

• The Burfi remains fresh when stored in an airtight container for 10 to 12 days at room temperature or 20 to 25 days in the refrigerator.

Nutrition Info

Energy: 134 cal
Protein: 2.9 g
Carbohydrates: 16.3 g
Fiber: 0.7 g
Fat: 6.3 g
Cholestero: 0 mg
Vitamin A: 56.6 mg
Vitamin B1: 0 mg
Vitamin B2: 0 mg
Vitamin B3: 0.2 mg
Vitamin C: 0.2 mg
Folic Acid: 6.3 mg
Calcium: 38.6 mg
Iron: 0.3 mg
Magnesium: 0 mg
Phosphorus: 0 mg
Sodium: 97.1 mg
Potassium: 0.2 mg
Zinc: 0 mg

By Meghna Nath