Moong Dal Burfis

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Total Time:
1 hour
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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  • 250gms - skinned moong dal (washed and soaked for 3-4 hours)
  • 275gms - Sugar
  • 125 gms - khova,
  • 50 gms - Almonds
  • 1/2p - Cardamom powder
  • 1/4p - Saffron strands
  • few drops yellow food colour
  • 2 tbsp - Milk
  • 250gms - Ghee approx.
  • 2 cups - water

How to Make Moong Dal Burfis

  • Drain moong dal, grind in electric or stone grinder, using minimal water.
  • Grind till fine, light and fluffy.
  • Beat with hand if required to make fluffy. Keep aside.
  • Lightly roast khova, stirring continuously, till light brown and crumble.
  • Keep aside to cool, crumble or pass through large holed sieve, keep aside.
  • Grind almonds in a dry mixie, till textured like bread crumbs, keep aside.
  • Rub saffron strands in 1 tbsp hot milk, till well dissolved, keep aside.
  • Put sugar and water in a large vessel.
  • Heat half the ghee in a large heavy saucepan.
  • Add dal, stir and cook, carefully, without burning at the bottom.
  • It will be very sticky at first. Gradually, it will become easier to handle.
  • Add ghee in between, little by little, as required.
  • When it stops sticking to pan, and bubbles, stir and cook till light brown and aromatic.
  • Take off fire. Add khova, almonds, cardamom, and keep aside. Put sugar to boil, and cook till it forms a soft ball on putting a drop on a cold surface - Syrup drop should not feel watery on cooling.
  • Add saffron, stir, and pour into dal mixture.
  • Stir very gently to blend well. Do not overmix or the burfi will become hard and paste-like.
  • Pour into a greased tray or plate, do not rub spoon over it. Allow to settle, and cool to room temperature.
  • Mark out squares as desired.
  • When fully cooled, remove carefully, with a metal spatula.
  • Store in airtight container.