Chana Dal Barfi
Roasted chana dal fudge with ghee and sugar. Rich Gujarati barfi — ground dal slow-roasted until aromatic, set with cardamom and nuts.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Chana Dal — 250 g (whole)
- Ghee — 100 g (whole)
- salt (optional) (whole)
- sugar — 100 g (whole)
Method
- Wash the chana dal and soak it in water for at least an hour, then drain well.
- Pressure cook or boil the soaked chana dal with a little water until completely soft, then drain any excess water and grind or mash it into a smooth paste.
- Heat the ghee in a heavy-bottomed pan and add the mashed chana dal paste, stirring continuously on medium-low flame.
- Cook the mixture, stirring constantly, until it starts leaving the sides of the pan and turns slightly grainy and fragrant.
- Add the sugar and a pinch of salt, mixing well, and continue stirring as the mixture thickens further and comes together into a glossy mass.
- Crush the cardamom and mix it in for flavor, cooking for another minute until the barfi mixture is thick enough to hold shape.
- Pour the mixture onto a greased plate or tray and spread evenly to a uniform thickness, smoothing the top with a spatula.
- Let it cool completely, then cut into square or diamond-shaped barfi pieces and serve.
Common questions
- How many calories in one plate of Chana Dal Barfi?
- 185 kcal per plate.
- How much cooking time?
- 26 min — 15 min prep, 11 min cooking.