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Moong Dal Burfis
Moong Dal Burfis
Ingredients
250gms skinned moong dal
(washed & soaked for 3-4 hours)
275gms sugar
125 gms. khova,
50 gms. almonds
1/2p. cardamom powder
Method
Drain moong dal, grind in electric or stone grinder, using minimal
water.Grind till fine, light
and fluffy. Beat with hand if required to make fluffy. Keep aside.
Lightly roast khova,
stirring continuously, till light brown and crumble. Keep aside
to cool, crumble or pass
through large holed sieve, keep aside.
Grind almonds in a dry mixie, till textured like bread crumbs, keep
aside. Rub saffron
strands in 1 tbsp. hot milk, till well dissolved, keep aside. Put
sugar and water in a large
vessel. Heat half ghee in a large heavy saucepan. Add dal, stir
and cook, carefully,
without burning at bottom.
IT will be very sticky at first. Gradually, it will become easier
to handle. Add ghee in
between, little by little, as required. When it stops sticking to
pan, and bubbles stir and
cook till light brown and aromatic. Take off fire. Add khova, almonds,
cardamom, and keep
aside.
Put sugar to boil, and cook till it forms a soft ball on putting
a drop on a cold surface.
Syrup drop should not feel watery on cooling.
Add saffron, stir, and pour into dal mixture. Stir very gently to
blend well. Do not overmix
or the burfi will become hard and pasty. Pour into a greased tray
or plate, do not rub
spoon over it.
Allow to settle, and cool to room temperature. Mark out squares
as desired. When fully
cooled, remove carefully, with a metal spatula. Store in airtight
container.
1/4p. saffron strands
few drops yellow food
colour
2 tbsp. milk
250gms ghee approx.
2 cups water
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