Moong Dal Barfi Video by Tarla Dalal

Moong Dal Barfi Video by Tarla Dalal

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A richly-textured mixture of moong dal paste and crumbled mava is cooked in sugar syrup, and flavoured aesthetically with desi spices to make a delicious Moong Dal Barfi that looks appetising and tastes fabulous. The best part about this irresistible Moong Dal Barfi is that it stays well at room temperature for more than two weeks, which makes it a nice treat to stock in your kitchen shelf! While preparing it, make sure you let the sugar syrup cool for a minute before proceeding; else the barfi will turn hard.

  

Recipe Description for Moong Dal Barfi

Soaking Time:  2 hours.
Setting Time:  2 hours.
Preparation Time: 
Cooking Time: 
Makes 18 pieces
Show me for pieces


Ingredients

Method

For the moong dal mixture

  1. Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 2 hours. Drain well and blend in a mixer to a coarse paste without using water. Keep aside.
  2. Heat the ghee in a deep non-stick pan, add the yellow moong dal paste, mix well and cook on a medium flame for 20 minutes or till it turns brown in colour, while stirring continuously.
  3. Add the mava, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  4. Transfer the mixture into a bowl and keep aside.

For the sugar syrup

  1. Combine the 1 cup of water and sugar in a deep non-stick pan, mix well and cook on a high flame for 7 minutes or till it gets a one string consistency, while stirring occasionally.
  2. Switch off the flame and allow it to cool for 1 minute.

How to proceed

  1. Add the sugar syrup to the moong dal mixture and add the cardamom powder and mix well.
  2. Transfer the mixture into a 250 mm. X 125 mm. (10” x 5”) greased aluminum tin and spread it evenly.
  3. Garnish it evenly with pistachios and keep aside to set for 2 hours or till it sets.
  4. Cut into 18 equal square pieces.
  5. Serve or store in an air-tight container.

Handy tip:

  1. The barfi remains fresh when stored in an air-tight container for 10 to 12 days at room temperature or 20 to 25 days in the refrigerator.
RECIPE SOURCE : MithaiBuy this cookbook

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