Moong Dal Barfi Recipe
20 min
2-3 People
15 min
Introduction
Hi there! I am excited to show you the delicious recipe of Moong Dal Barfi. It is more than just a meal for me; it takes me back to happy times. Imagine a cozy kitchen that smells like ghee and roasted moong dal. This recipe reminds me of the special times when I first learned how magical homemade sweets can be. Come along with me on this tasty journey!
As a child, I remember eagerly watching my grandmother make these delicious treats in our home. The smell of roasted moong dal, the sound of ghee sizzling, and the laughter in the air as we waited for the barfi to set will always be in my heart. There was more than just the taste. Each batch was made with love and care. Now I am excited to give you this recipe. I hope it makes your cooking as happy as it has made mine.
Recipe of Moong Dal Barfi
Ingredients:
- 1 cup Moong Dal, ground into fine powder
- 1 cup Ghee / Clarified Butter
- 1 cup Sugar
- 1 tsp Cardamom Powder
- 1 cup Khoya
- 1/2 cup Pistachios, blanched
- Aluminium foil for garnish
Method:
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Grind Moong Dal: Take moong dal and grind it into a fine powder. Strain the powder to ensure it's fine and without any lumps.
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Stir Fry Moong Dal: In a pan, heat ghee and add the moong dal powder. Stir fry the moong dal powder on low flame until it loses its raw flavor and turns golden brown. Continuously stir the mixture to avoid burning.
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Add Sugar and Cardamom Powder: Once the moong dal powder is golden brown, add sugar and cardamom powder. Mix well and let the sugar melt and incorporate into the mixture.
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Add Khoya: After the sugar has melted and mixed well, add khoya to the mixture. Add khoya once the moong dal has cooled down slightly to prevent it from burning. Stir well until the khoya melts and combines with the mixture.
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Transfer to Tray: Grease a tray with ghee and pour the mixture into the tray. Press it evenly with a spoon to spread it out.
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Garnish: Garnish the top of the barfi with blanched and chopped pistachios. You can also apply some edible silver foil for garnish.
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Cool and Set: Let the barfi cool down at room temperature, then refrigerate it until it is completely set and cool.
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Cut and Serve: Once the barfi is set, remove it from the tray and cut it into square pieces. Serve and enjoy!
About Moong Dal Barfi
Moong Dal Barfi is a classic Indian dessert made with white split lentils (moong dal), sugar, ghee (clarified butter), and cardamom. People often eat this dessert at fairs, parties, and other special events. Moong dal is roasted until it turns golden brown, then it is ground into a fine powder and cooked with ghee and sugar until it gets thick and fudge-like. The mixture is then put on a greased baking sheet, left to cool, and then it is cut into diamond or square forms. Many people love Moong Dal Barfi because it tastes great and melts in your mouth. It is popular with both kids and adults.
Cooking Tips
- Roasting Moong Dal: Make sure to cook the moong dal until it turns golden brown. This will bring out its nutty flavor.
- Grinding: To make the barfi smooth, grind the roasted moong dal into a fine powder.
- Consistency: The moong dal, ghee, and sugar mixture needs to be cooked until it becomes thick, like fudge, so that the barfi sets properly.
- Flavoring: Cardamom powder will give the food a nice smell and make the taste better.
- Setting: To get nice, clean cuts, let the barfi mixture cool all the way down before cutting it into pieces.
- Storage: The Moong Dal Barfi can be kept at room temperature for up to a week in a container that does not let air in. For a longer shelf life, put it in the fridge.
Pairing Guide
You can enjoy Moong Dal Barfi with either a hot cup of masala chai or a cold glass of milk. Along with other Indian sweets like Gulab Jamun, Rasgulla, and Kaju Katli, it looks great on holiday dessert plates. Serve it with a scoop of vanilla ice cream or chopped nuts for a modern twist. The nuts will add crunch and taste.
Frequently Asked Questions about Moong Dal Barfi:
- Q: Is Moong Dal Barfi difficult to make at home?
- A: Not at all! With the right ingredients and technique, making Moong Dal Barfi at home is quite simple and rewarding.
- Q: Can I use whole moong dal instead of split moong dal for this recipe?
- A: While split moong dal is traditionally used for making barfi, you can experiment with whole moong dal for a different texture and flavor.
- Q: How long does Moong Dal Barfi last?
- A: When stored properly in an airtight container, Moong Dal Barfi can last for up to a week at room temperature and even longer when refrigerated.
- Q: Can I reduce the amount of sugar in the recipe to make it less sweet?
- A: Yes, you can adjust the amount of sugar according to your taste preferences, but keep in mind that sugar also helps in binding the barfi.
- Q: Can I add other flavorings to Moong Dal Barfi?
- A: Absolutely! You can customize the flavor by adding ingredients like saffron, rose water, or even cocoa powder for a unique twist.
- Q: Can I make Moong Dal Barfi without ghee?
- A: Ghee adds richness and flavor to the barfi, but you can substitute it with unsalted butter or a neutral-flavored oil if needed.
- Q: Can I freeze Moong Dal Barfi for later use?
- A: While it's best enjoyed fresh, you can freeze Moong Dal Barfi in an airtight container for up to a month. Thaw it in the refrigerator before serving.
- Q: Can I use jaggery instead of sugar for a healthier option?
- A: Yes, you can substitute jaggery for sugar for a healthier alternative with a distinct flavor. Adjust the quantity according to taste. Learn more about using alternative sweeteners like jaggery.
- Q: Why is it important to roast the moong dal before grinding?
- A: Roasting the moong dal enhances its flavor and removes any raw taste, resulting in a richer and more aromatic barfi.
- Q: Can I add nuts or dry fruits to Moong Dal Barfi?
- A: Absolutely! Chopped nuts like almonds, cashews, or pistachios can be added for extra texture and flavor. Simply mix them into the barfi mixture before setting.