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.
When boiling this dal take a wide thick bottom kadai to cook the dal, if you see the pics I, first used a big saucepan then changed it to a kadai, which quickened the process. It took me almost 2 hours to cook and dry the milk. I just left it on low flame stirring in between after every 15 minutes, Only in the last 10 to 15 minutes when the milk was nearly in evaporating stage I stirred it continuously. So you can just leave it on low flame and finish all your cooking, then attend to it.
Ingredients
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
Method
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
Method
Wash and soak the dal for 2 hours in water.
After 2 hours again wash the dal and boil it in milk in a pan / kadai.
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.
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.
Heat ghee in a heavy bottom pan / kadai, add dal paste stir continuously, for about 10 minutes at least on low flame or till you get a aroma and it also starts bubbling and the ghee is absorbed.
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).
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).
This barfi is really yummy taste as though its brought from the sweet shop.
These are packed for my Diwali party... you too make and enjoy.
Sending this to MLLA , hosted by Cooking with Siri which completes 100th this month
Labels : Chana Dal, Lentils, Festival Sweets, Barfi
Sending this to MLLA , hosted by Cooking with Siri which completes 100th this month
Labels : Chana Dal, Lentils, Festival Sweets, Barfi
this chana dal recipe is really good.
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