Name: Pumpkin daal barfi recipe by Uzma Khan at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 ml - milk; 1 cup - chana daal soked for 4-5 hours; 1 cup - makhane roasted and crushed; 1/2 cup - maava; 1 1/2 cup - sugar; For pumpkin layer:; 150 gms - pumpkin grated and boiled; 1/2 cup - milk powder; 1/2 cup - sugar; For coconut layer:; 1 cup - coconut freshly grated; 1/2 cup - sugar; 1/2 tsp - cardamom powder; 1/2 cup - pistachio; a few saffron flakes; pure ghee for cooking

Ingredients Serving: 4

500 ml - milk
1 cup - chana daal soked for 4-5 hours
1 cup - makhane roasted and crushed
1/2 cup - maava
1 1/2 cup - sugar
For pumpkin layer:
150 gms - pumpkin grated and boiled
1/2 cup - milk powder
1/2 cup - sugar
For coconut layer:
1 cup - coconut freshly grated
1/2 cup - sugar
1/2 tsp - cardamom powder
1/2 cup - pistachio
a few saffron flakes
pure ghee for cooking

Instructions

Boil the chana daal with milk in a saucepan. Cool i and grind it well, keep aside it
Heat a little amount of ghee in a pan, add grated coconut, stir it and add sugar in it when sugar starts to caramelization put of the flame and left it to cool.
In another pan, pour ghee, add pumpkin, stir and when it starts to dry add sugar and milk powder in it, after 8-10 mins turn off the flame.
Pour ghee in a kadai, add chana daal, turn it fast and when a pleasant smell comes out, add sugar and maava.
When sugar and maava melt it will be start to thicken, add crushed makhane and cardamom powder and turn of the flame.
Now take grease dish with ghee turn daal batter in it and spread the batter with big spoon or bowl because it is to hot.
When daal batter properly spread, add pumpkin mixture and finally coconut mixture, spread over it. Sprinkle cardamon powder, powdered sugar and saffron flakes over it.
Left it to set in fridge. When it is set cut the pieces of and it is ready to serve.

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