Zafrani Moong Dal Burfi

इस व्यंजन को हिन्दी में पढ़ें

Ingredients
(makes 20 22 pieces)

soaking time- 3-4 hours

Preparation time - 5 min

Cooking time- 17-28 min

• Yellow Moong dal ½ cup
• Ghee 4 tbsp
• Sugar  ½ cup
• Milk 1½ cup
• Slivered pistachios 2 tbsp
• Saffron (Amazon link for Organic Saffron) 10-12 threads

1. Clean and wash the moong dal. Soak the lentils in 2 cups of water for about 4 hours.
2. Soak saffron threads in one tablespoon lukewarm milk. keep aside.
3. Grind the soaked lentils in the grinder with a little water to a coarse paste.
4. Grease a small tray or back of the plate or thali. Keep aside.

5. Heat the ghee in a non stick wok. Add moong dal paste  and fry on high heat for two minutes. I have used a non stick wok because lentil paste is sticky - so if you use an iron wok (kadhai) the lentil paste will be difficult to fry and you will have to add more ghee.

6. Reduce the heat and fry the moong dal paste on medium heat until it is crumbling . Stir continuously. It takes around 10-12 minutes to fry the moongdal. We do not over fry the dal like moongdal halwa for this recipe.

7. Now take the fried lentils out in a bowl.
8. Heat milk in the same wok , add sugar. Take a boil. When sugar is completely dissolved in the milk, add the fried lentils. Mix well and keep stirring.
9. Now add saffron milk and mix well.

10. Cook until the dal has absorbed the milk. It takes 4-5 minutes to cook the dal in the milk.

11. Spread out the lentil mixture on the greased tray. Let it cool down for about 15-20 minutes.
12. Garnish with slivered pistachios.

13. Cut square shape pieces. There isn't any hard and fast rule for the shape and size of the barfi/burfi.
14. Delicious Zafrani moongdal barfi is ready to serve.

Your cooking time may vary from the time mentioned above as I work on Electric cooking range, which is slower than gas stove.

You can also use khoya/ mawa in this Burfi , in that case cut the amount of milk.

Some other Desserts

---