Moong Dall Barfi
by jenyuri
Added to 10 cookbooks
This recipe has been viewed 22713 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.
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This recipe was contributed by jenyuri on 13 Mar 2001
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