Ingredients

• 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.