Moong Dall Barfi
Added to 10 cookbooks
This recipe has been viewed 20465 times
p.s. roasted daal powder can be made in large quantity and stored in an air- tight jar and used when required.
- Clean the daal and dry-roast till it turns golden brown and gives out a pleasant aroma.
- Leave it to cool.
- Then make a fine powder and sieve twice.
- Cut cashew nuts into small pieces.
- Place a thick bottomed vessel on fire.
- Add a little ghee and fry the cashew nut pieces.
- Remove and keep aside.
- Add 1 cup of water into the vessel.
- Add sugar and stir till sugar dissolves.
- Add moong daal powder, half of the ghee and cook on medium fire, breaking lumps, if any.
- Keep cooking, adding a little of the remaining ghee, at a time, till the contents form a soft lump, leaving the sides of the vessels. it should not be sticky.
- Add cashew nuts and cardamom and stir.
- Pour into a greased thali and level with a greased knife.
- Allow to set a little and cut into desired shapes with greased knife.
This recipe was contributed by jenyuri on 13 Mar 2001
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