Ingredients

• 2 cups - jaggery, powdered
• 1 1/2 cups - rice flour
• 1 cup - bengal gram (chana) dal
• 1/2 cup - green gram (moong) dal
• 1/4 cup - ghee
• 1/2 tsp - cardamom powder

How to Make Lentils and Rice Burfi

• Roast both the dals till they turn golden brown.
• Cool and powder the consistency of fine semolina.
• Mix with rice powder.
• Add 1 cup water into jaggery and heat till it is dissolved.
• Strain through a thin cloth and pour it into kadai.
• Add the lentil and rice mixture to jaggery syrup.
• Keep stirring and add a few drops of ghee once in a while, till the mixture forms a lump that comes away from the sides of the kadai.
• Mix the cardamom and pour into a greased thali.
• Cool and cut into pieces.
• Note:
• This burfi has a texture which is softer than the other burfis but will be firmer than halwa.