Lentils and Rice Burfi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 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.