Chana Dal Barfi | How to make Chana Dal Barfi

By manju shah  |  16th Apr 2016  |  
4.0 from 2 reviews Rate It!
  • Chana Dal Barfi, How to make Chana Dal Barfi
Chana Dal Barfiby manju shah
  • Prep Time

    4

    Hours
  • Cook Time

    25

    mins
  • Serves

    6

    People

48

2





About Chana Dal Barfi Recipe

I fell in love with this chana dal burfi since the day I made it for the first time. It was so delicious. We were so tempted to finish it up on the same day but had to control as having too much chana dal in one go is not good for stomach. So watch your consumption as this Barfi is very addictive.

Chana Dal Barfi is a delicious dish which is liked by people of all age groups. Chana Dal Barfi by manju shah has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Chana Dal Barfi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chana Dal Barfi takes 240 minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chana Dal Barfi is a good option for you. The flavour of Chana Dal Barfi is tempting and you will enjoy each bite of this. Try this Chana Dal Barfi on weekends and impress your family and friends. You can comment and rate the Chana Dal Barfi recipe on the page below.

Chana Dal Barfi

Ingredients to make Chana Dal Barfi

  • Chana Dal - 1/2 cup
  • Milk - 1 1/4 cup
  • Ghee - 3 tbsp
  • Condensed milk - 1/2 cup or 8 tbsp
  • Desiccated coconut - 3 tbsp
  • Sugar (if required) - 2 tbsp
  • Cardamom (crushed) - 4
  • Melon seeds - 1 tsp (optional)
  • Yellow food color - Few drops (optional)
  • Almonds (to garnish) 5-6 (chopped)

How to make Chana Dal Barfi

  1. Wash chana dal and soak it in water for 3-4 hours.
  2. Once soaked, put it in pressure cooker along with milk and cook for 2 whistles. Remove and let the pressure go by itself.
  3. Grind the dal with remaining milk left in the pressure cooker. (Do not add more milk, the consistency should be very thick). Remove it in a bowl and set aside.
  4. Grease a tray or pan with ghee. Set aside.
  5. Heat ghee in a non - stick woke / kadhai, add dal paste and fry on a medium flame for 4-5 minutes or till raw smell goes. Keep stirring. Add condensed milk and mix well. Cook for 2 minutes.
  6. Add desiccated coconut with 1 tsp melon seeds and food color (add the remaining milk (if any) left from the boiling of dal at this stage) and mix again. Cook for another 2-3 minutes.
  7. Take 1/2 tsp burfi mixture from the pan and put it on a clean dry plate.
  8. Let it sit for 1 minute and check if it is getting a firm texture like a burfi after cooling down. If not, then cook the mixture for another 2-3 minutes and check again.
  9. Once you get the desired consistency, remove the mixture from the stove and immediately shift it to the greased tray/pan. Spread the mixture evenly in the tray. Even the top with a greased spatula to avoid sticking.
  10. Sprinkle chopped almonds on the top and press them slightly. Let the burfi mixture warm.
  11. Once warm, cut it in desired shape and put the tray in the refrigerator for 20-30 minutes.
  12. Remove the burfi slices from the tray and serve.
  13. Store the remaining burfis in an airtight container.

Reviews for Chana Dal Barfi (2)

Saurav Bansal4 months ago

Hello, I tried making this with milk maid and it became like a halwa not like barfi. Can you point where/what could have gone wrong. Thanks.
Reply

Madhuchanda Sharmaa year ago

great dessert! looks so nice..can i use saffron for the colour?
Reply