This barfi is a lengthy process but worth the effort. The most time taken is to cook the dal in milk or else it's a quick and easy barfi.
1 Cup Heaped Chana Dal
1+1/4 Cup Heaped Tea Sugar
12 Skinned Almonds - sliced
1 Cup Ghee - I used Desi Ghee / Pure Ghee
1 Liter Milk
1/4 Teaspoon Cardamom Powder
A pinch Yellow food color
Cook till soft, when the milk starts evaporating , at this stage stir it continuously or else it may burn (so keep an eye on it ).
When the dal is cooked and milk evaporated then immediately blend it in a small blender by placing a towel on the jar in case it opens with it the heat. Blend to a fine paste.
Now add sugar, food color and cardamon powder keep stirring again continuously on low flame. Cook till the mixture starts to leave the sides of pan and starts to form a ball in the center, remove in a well greased tray and press it to level it ( could not take pics at this stage since I had to stir this continuously).
Decorate with sliced almonds. Leave to set, for an hour then cut in cubes and again leave it to cool completely for about 6 to 8 hours .
Store it in airtight containers, for a day or two out and then in the fridge ( since it has milk and will mildew quickly).
Sending this to MLLA , hosted by Cooking with Siri which completes 100th this month

Labels : Chana Dal, Lentils, Festival Sweets, Barfi