I made this mouth-watering Moong Dal Barfi for the Diwali festival. You can also check out many more Indian Sweets Recipes which can be prepared during Festive season like: Milk Cake Recipe, Easy Motichoor Ladoo Recipe, Instant Kalakand Recipe, Badaam Barfi Recipe, Milk Peda Recipe, Gur Paare Recipe, Kaju corn Mithai Recipe etc.
Instructions for how to make Moong Dal Barfi without soaking:
- Firstly, clean 1 cup moong dal with a cloth properly and then dry roast it for 8-10 mins on low flame.
- Then grind the roasted dal with the help of grinder and make it like a powder/ Aata.
- Take 1/2 cup out of 3 cups of milk and then warm it and add few strings of Saffron/ Kesar.
- Now, Preheat 1/2 cup ghee in a pan and add ground dal into it.
- Stir dal constantly and cook on low-medium flame. Color of dal flour will change on roasting.
- Then add 2 tbsp Milk powder. It is totally optional. Mix it well, make sure there is no lumps.
- Add 2.5 cups of milk & 1/2 cup of Saffron milk to it. Stir it continuously till the mixture thickens.
- Add 1 cup sugar to it and mix well.
- Then add 1/2 tsp Cardamom powder and 8-10 chopped almonds and cashew nuts.
- Cook it on low-medium flame. Ghee starts separating from dal and it smells delicious. It takes around 20 minutes. Mixture is ready. Switch-off the flame.
- Grease plate with ghee and lined with butter paper and pour mixture over it. Spread evenly.
- Sprinkle chopped pistachios, almonds and cashew nuts. Press them gently. Within 2 hours barfi will get set.
- Now, cut this mixture in square pieces. Moong dal barfi is ready. Store it in air tight container and place it refrigerator.
1. Ingredients Preview.
2. Firstly, clean 1 cup moong dal with a cloth properly and then dry roast it for 8-10 mins on low flame.
3. Then grind the roasted dal with the help of grinder and make it like a powder/ Aata.
4. Take 1/2 cup out of 3 cups of milk and then warm it and add few strings of Saffron/ Kesar.
5. Now, Preheat 1/2 cup ghee in a pan and add ground dal into it.
6. Stir dal constantly and cook on low-medium flame. Color of dal flour will change on roasting.
7. Then add 2 tbsp Milk powder. It is totally optional. Mix it well, make sure there is no lumps.
8. Add 2.5 cups of milk & 1/2 cup of Saffron milk to it.
9. Stir it continuously till the mixture thickens.
10. Add 1 cup sugar to it and mix well. I have used brown sugar. Regular sugar works well too.
11. Then add 1/2 tsp Cardamom powder and 8-10 chopped almonds and cashew nuts.
12. Cook it on low-medium flame. Ghee starts separating from dal and it smells delicious. It takes around 20 minutes. Mixture is ready. Switch-off the flame.
13. Grease plate with ghee and lined with butter paper and pour mixture over it. Spread evenly.
14. Sprinkle chopped pistachios, almonds and cashew nuts. Press them gently. Within 2 hours barfi will get set.
15. Now, cut this mixture in square pieces. Moong dal barfi is ready. Store it in air tight container and place it refrigerator. Relish eating it upto for 8-10 days.
Tips:
- If you are adding Milk powder then mix it well, make sure there is no lumps.
- You can use yellow food colour in place of saffron/kesar.
- You can also add jaggery/gur in place of sugar.
- Add nuts of your choice.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, clean 1 cup moong dal with a cloth properly and then dry roast it for 8-10 mins on low flame.
3. Then grind the roasted dal with the help of grinder and make it like a powder/ Aata.
4. Take 1/2 cup out of 3 cups of milk and then warm it and add few strings of Saffron/ Kesar.
5. Now, Preheat 1/2 cup ghee in a pan and add ground dal into it.
6. Stir dal constantly and cook on low-medium flame. Color of dal flour will change on roasting.
7. Then add 2 tbsp Milk powder. It is totally optional. Mix it well, make sure there is no lumps.
8. Add 2.5 cups of milk & 1/2 cup of Saffron milk to it.
9. Stir it continuously till the mixture thickens.
10. Add 1 cup sugar to it and mix well. I have used brown sugar. Regular sugar works well too.
11. Then add 1/2 tsp Cardamom powder and 8-10 chopped almonds and cashew nuts.
12. Cook it on low-medium flame. Ghee starts separating from dal and it smells delicious. It takes around 20 minutes. Mixture is ready. Switch-off the flame.
13. Grease plate with ghee and lined with butter paper and pour mixture over it. Spread evenly.
14. Sprinkle chopped pistachios, almonds and cashew nuts. Press them gently. Within 2 hours barfi will get set.
15. Now, cut this mixture in square pieces. Moong dal barfi is ready. Store it in air tight container and place it refrigerator. Relish eating it upto for 8-10 days.
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