In addition to the captivating aesthetics, each bite of this wonder treat delivers rich flavors and creamy lusciousness that will create magic for your taste buds!
Cardamom powder, rose water, or some essence is added to this mouth-watering dessert to make it more flavorful and aromatic. The secret lies in roasting the lentils (to golden perfection) to unlock a nutty aroma that mingles beautifully with the rich sweetness of milk and sugar (can be jaggery, too). Roasted in desi ghee for premium flavor, this burfi can also be shaped into ladoos.
Soft, smooth-textured, and irresistibly delicious Easy to make A Kid-friendly Snack Provides nutrition and wholesomeness at the same time No fancy ingredients Can be made vegan, and A great gift option, too!
So, the next time you are planning to give sweets to your family or friends, try Moong Dal Burfi to make them drool over its heavenly deliciousness. Superfine Sugar — Powdered or superfine sugar is best for this dessert as it blends properly with the other ingredients used in the recipe. Milk — A small quantity of milk is required to bind the moong dal burfi.
Elaichi/ Cardamom Powder — This adds warmth and an enticing flavor and aroma to this divinely delicious dessert. Saffron Strands — A few strands of saffron infuse a beautiful hue and a wonderful flavor to the Moong dal burfi to make it simply irresistible. Nuts — Chopped cashews and pistachios are added to the dessert as a garnish, adding a delectable crunch. Drying the lentils — Lentils can be dried by spreading them over a kitchen towel and patting them dry. Sun drying is the traditional method for reducing the moisture content of the moong dal lentils by spreading the grains under the sun. I would not recommend using a microwave to remove the moisture. Roasting the lentils/ dal perfectly is important — Making Moong Dal burfi requires patience and care. Roasting is a significant part of the process that needs to be taken care of. Slow roasting over low-medium flame will bring out the desired results. We can’t rush through this step; otherwise, the lentils will remain undercooked or get burnt. A consistent roasting process that may take 10-15 minutes is needed to reach a light brownish-golden color, which marks the perfect roasting. Add ghee slowly — Slowly adding ghee to the pulsed moong dal mix will allow you to infer the correct amount of ghee required for roasting it. You cannot go wrong by adding more or less of it. Powdered sugar makes the best choice — For better blending of the ingredients and to achieve a smooth, melt-in-mouth texture, use powdered sugar for this recipe. Jaggery for sugar — You can use jaggery instead of sugar if you prefer, though you will have to compromise with the color (it may turn a little darker with jaggery). Boora is yet another option for sweetening this recipe. Boora perfectly replaces powdered sugar and blends well with the mixture, just like powdered sugar.
Lump-free mixture for smooth-textured burfi—This dish’s melt-in-your-mouth smooth texture is completely irresistible. Therefore, make sure the burfi mixture is lump-free. Flavoring agents — Cardamom powder and saffron add fragrance and flavor to this delicious recipe. If you want to make some alterations, add a few drops of rose water, infusing the dessert with a fresh floral aroma and enticing flavor. Setting the burfi — The burfi mixture sets properly when warm, so transfer it to the greased thali/ tray while it is still warm and spread it properly. While it cools, it will attain firmness so that you can cut it into perfect squares. Allow it to cool down completely and firm up to set. Be gentle when removing it from the tray. Slicing the burfi is the last step to all the waiting, and it needs to be done carefully and perfectly. Run the knife gently through the burfi and clean the knife between each cut. Try applying some ghee to the knife for better knife movement through the burfi and a cleaner cut. Make ahead and enjoy later — This super yummy Moong dal burfi can be made in advance and enjoyed later as it keeps fresh for days. For extra creamy and soft burfi — Crumbled khoya/mawa or milk powder can be added to the moong dal mixture. It will add additional flavor, softness, and richness to this fantastic dessert. Store-bought mawa or homemade mawa can be used based on availability and preference. This recipe can be vegan, too! Substitute the following for turning this Moong dal burfi into a vegan version —
Ghee with coconut oil Regular milk with cashew/almond milk.
Follow the step-by-step instructions below to make the best Moong Dal Burfi
Every bite of this creamy-textured dessert is guaranteed to tantalize your senses. Serve it to your family and friends; I assure you, they will not stop at just one. Gather up your ingredients, and let’s dive in! And don’t forget to share it with your family and friends.
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