Moong Dal Burfi

4.70 from 10 votes

With its soft, melt-in-the-mouth texture, this exotic Moong Dal burfi recipe is packed with divine flavors of roasted moong dal, khoya, milk, sugar, cardamom, and saffron added to its yumminess. This gorgeous dessert is not just about taste; it’s a visual feast.

Prep: 10

Cook: 40

Rest Time5

Total: 5 50

Course: Dessert

Cuisine: Indian

Servings:

Calories: 263kcal

Author: Ruchi

Ingredients

¾ cups Ghee
1 cup Yellow Moong Dal Yellow lentils
2 tablespoons Milk to bind the burfi mixture
1 teaspoon Cardamom Powder
¼ cup Chopped nuts (cashews and pistachios)
A pinch of Saffron strands
1 ¾ cups Powdered Sugar Adjust the sugar as per taste

US Customary - Metric

Instructions

Start by cleaning the dal to remove any dirt or pebbles. Remember, this is a crucial step, as any gritty material in the dal will spoil the entire dish. So, please clean the lentils/dal properly.
Rinse the moong dal by rubbing the grains between your fingertips. Drain the water and repeat the process until it is relatively clean. Let it drain completely.
Spread the drained lentils on a tray. Place the tray in direct sunlight. Sun dry the lentils under the sun for 5-6 hours. This will help reduce the moisture content of the moong dal lentils.
Tip — You can use a fan, too, to speed up the process.
Once the desired time ( sun dry) is over, check the grains; they should feel dry when touched and not wet.
Transfer them to a heavy-bottomed pan. Over medium-low heat, sauté the moong dal lentils for 10-15 minutes until they turn slightly deep in color and become fragrant. The trick is to evaporate all the moisture from the dal, so do not overcook the lentils.
Tip — Do stir frequently to avoid burning the lentils. Initially, they will stick to the spoon.
Take the pan off the heat and allow the lentils to cool comfortably. Transfer the completely cooled moong dal to a food processor or blender.
Blend until it resembles a gritty, sand-like texture.
Pass the ground lentils through the sieve to remove any bits of lentils.
Discard the gritty particles.
Heat ghee in a heavy-bottomed pan and add the powdered lentil mix to it.
Roast the moong dal mixture over medium heat, stirring constantly. Cook until the lentils turn deep yellow and impart a nutty fragrance.
This roasting will take somewhere about 25-30 minutes over medium-low flame.
It sounds like a labor-intensive process, but this is the only lengthy process involved in making this moong dal burfi.
After the moong dal mixture is cooked, lower the heat to the lowest setting and stir in milk. Mix to combine.
Tip — For best results, ensure the milk is at room temperature before adding it to the warm burfi mix.
Turn the heat off. Stir in the powdered sugar, saffron, and cardamom powder to the warm moong dal mixture. Mix until the sugar is well incorporated.
Tip — The amount of sugar added is to taste. However, if you prefer sugar on the lower side, add 1 cup + 2 tablespoons of sugar (to begin with), then adjust according to taste. Moong dal burfi is sweeter; therefore, I prefer 1¾ cups of sugar.
The mixture should bind well when pressed.
Grease a tray with ghee or unsalted butter. Line the tray with parchment paper and grease it before setting the Moong dal burfi, facilitating easy slide-out of the burfi.
Using a spatula, spread it around into a thick burfi. As you spread, press and pack the mixture down firmly. Smoothen the top layer and edges with the spatula.
Decorate the moong dal burfi as you please. I have added some silver leaf, cardamom powder, and crushed pistachios as a garnish.
Cover it with plastic wrap and set it on the counter for 2-3 hours.
Once set, remove the moong dal burfi from the tray. Cut the burfi into squares.
Serve and enjoy!

Notes

Frequently Asked Questions

Can I store this Moong dal Burfi?

Yes, you sure can! This Moong dal burfi stays perfect at room temperature for a week when stored in an air-tight container. When stored in the fridge, it stays fresh for 2 weeks!

When stored in the fridge, the ghee in the burfi solidifies, making it hard. Therefore, before serving, you must let it come to room temperature to bring back its softness.

Can I freeze this Moong dal ki burfi?

Yes, this moong dal burfi is a freezer-friendly recipe. You can store it in the freezer for 2-3 months. However, before serving, let it thaw on the counter until it reaches room temperature and returns to its softness.

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