Bilaspur Chana Dal Barfi
Chana dal fudge with ghee and cardamom. Bilaspur sweet for festivals.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
- Cashew Nuts (optional) (garnish) — 20 g (chopped)
Main
- Khoya (Dhap - Soft/Moist) — 120 g (whole)
- Chana Dal — 250 g (whole)
- sugar — 200 g (whole)
- salt (optional) (whole)
- Ghee — 100 g (whole)
Method
- Wash the chana dal and soak it in water for 2 hours, then pressure cook with just enough water for 3-4 whistles until soft. Drain well and mash to a coarse paste.
- Heat the ghee in a heavy-bottomed kadai and add the mashed chana dal paste. Add a pinch of salt and cook on low flame, stirring constantly, until the raw smell goes and the mixture turns light golden, about 8-10 minutes.
- Crumble the khoya and add it to the dal mixture, mixing well so it blends smoothly into the mass.
- Add the sugar and keep stirring on low flame. The mixture will loosen first as the sugar melts, then thicken again as it cooks off, about 10 minutes.
- Cook until the mixture starts leaving the sides of the kadai and comes together as a soft mass. Add crushed cardamom and mix well.
- Pour the mixture onto a greased plate or tray and spread evenly to about half-inch thickness using a greased spatula.
- Sprinkle chopped cashew nuts on top and press lightly so they stick to the surface.
- Let it cool completely at room temperature for at least an hour, then cut into square or diamond-shaped barfi pieces before serving.
Common questions
- Bilaspur Chana Dal Barfi ko English mein kya kehte hain?
- बिलासपुर चना दाल बर्फी ko English mein Bilaspur Chana Dal Barfi likhte hain.
- Ek plate Bilaspur Chana Dal Barfi mein kitni calories hoti hain?
- 266 kcal per plate.
- Kitna time lagta hai?
- 45 min lagta hai — 20 min taiyari, 25 min pakana.