When it comes to sweets, I prefer the dry varieties with just the right amount of sweetness more than the juicier ones, though there are some exceptions. Moong ki burfi is one of my favorite sweets. This one has a great flavor, is soft and is mildly sweet. The flavor comes from the ghee in which the sweet is prepared and also the unique flavor of the yellow lentil, moong.
After moving here I have never tasted moong burfi and few days back I was craving for this particular sweet. I clearly remembered the taste so I wanted to give the recipe a try. We send gifts to our friends here at the time of Diwali and wanted to include this sweet as a part of the gift. So I had a bigger cause to try the recipe.
The burfis came out exact the way I tasted years back. I was so happy with the results and my friends raved about the taste. Some of them did not believe they were homemade. The texture was soft yet had a bite from the grains of dal and had a great aroma and flavor from the ghee, saffron and cardamom. Divine!
Give this recipe a try and send your friends and family some homemade burfis for this Diwali. The recipe calls for staple pantry ingredients except for the khoya. You may substitute that with milk powder or condensed milk. In that case adjust the sugar.
Moong Dal Ki Burfi
By October 21, 2014Published:
- Yield: 12 (10-12 Servings)
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 60 mins
Moong ki burfi has a great flavor, is soft and is mildly sweet. The texture is soft yet has a bite from the grains of dal and has a great aroma and flavor from the ghee, saffron and cardamom. Divine!
- 1 cup yellow lentil / moong dal
- 1 cup khoya or mawa grated
- 1-11/4 cup sugar or to taste
- 1 teaspoon green cardamom powder
- 1 teaspoon strands of saffron
- 3 tablespoons ghee or clarified butter
- 1/4 cup milk
- 1 tablespoon pistachios chopped for garnish
- 1-2 sheets silver leaves for garnish (optional)
- At a medium heat dry roast the moong dal until it is light golden brown in color. Transfer in a bowl. Wash the dal and pressure cook with 1 cup of water until two whistles. Let the pressure release on its own and has cooled down a bit.
- Meanwhile warm the milk and add the strands of saffron. When the cooked dal is cool enough to handle, coarsely blend in a blender with very little water. The texture should be a bit grainy.
- Heat a heavy bottom pan at medium and add the ghee leaving a teaspoon aside for greasing the tray later. When the ghee has melted add the dal paste and stir. Continue to stir for 5-6 minutes and then add the sugar, mawa and the saffron soaked milk. Continue to cook the mixture and stir continuously to avoid sticking to the bottom. The mixture is ready when it will leave the sides of the pan and come together as a big lump. Switch of the flame and add the green cardamom powder and mix well.
- Grease a rectangular tray or plate and transfer the mixture on it. With a spatula even out the edges and the top. Leave the tray on the kitchen counter for at least 15-20 minutes.
- Garnish with silver leaves if using and add chopped pistachios on top. Grease a sharp knife and cut into 12 equal size squares. With a butter knife take out the burfis carefully.
- Serve moong burfi at room temperature. Share with your friends and family. Enjoy!
While cooking the mixture take extra care to stir continuously to avoid the mixture to stick to the bottom. You may skip the step of pressure cooking the dal. In that case soak the dal for at least 4 hours after roasting and then blend. Do not overcook the mixture or else the burfis will turn chewy and hard. You may store the burfis in an airtight container at room temperature for a day and for a week in the refrigerator but it tastes great when fresh.