Pumpkin daal barfi | How to make Pumpkin daal barfi

By uzma shouab  |  13th Nov 2015  |  
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  • Pumpkin daal barfi, How to make Pumpkin daal barfi
Pumpkin daal barfiby uzma shouab
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About Pumpkin daal barfi Recipe

Pumpkin daal barfi, a deliciously amazing recipe to treat your family members. This recipe of Pumpkin daal barfi by uzma shouab will definitely help you in its preparation. Surprisingly the preparations for Pumpkin daal barfi can be done within few minute. Isn't it interesting. Also, the time taken for cooking Pumpkin daal barfi is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Pumpkin daal barfi can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Pumpkin daal barfi is just too tempting. Cooking Pumpkin daal barfiat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Pumpkin daal barfi is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofPumpkin daal barfi from Better Butter.

Pumpkin daal barfi

Ingredients to make Pumpkin daal barfi

  • 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

How to make Pumpkin daal barfi

  1. Boil the chana daal with milk in a saucepan. Cool i and grind it well, keep aside it
  2. 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.
  3. 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.
  4. Pour ghee in a kadai, add chana daal, turn it fast and when a pleasant smell comes out, add sugar and maava.
  5. When sugar and maava melt it will be start to thicken, add crushed makhane and cardamom powder and turn of the flame.
  6. 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.
  7. 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.
  8. Left it to set in fridge. When it is set cut the pieces of and it is ready to serve.

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