, , , - Moong Dal Burfi #diwali

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#burfi #sweet #diwalirecipe #mithai

Ingredients for Moong Dal Instant Burfi
- Moong Dal - 1 Cup (200 grams)
- Fresh Malai - 1 Cup
- Kesar Strand - 15-20, soaked in 1 tbsp Milk
- Powdered Sugar - 1 Cup (170 grams)
- Cardamom - 6 no, coarsely grounded
-Almond Flakes
- Pistachio Flakes

Directions
1. Clean moong dal with a wet cloth well.
2. Then dry roast the dal at low-medium flame while stirring continuously. Roast the dal till it turns brown and a nice aroma comes.
3. Then turn off the flame, take out dal on a plate and let it cool down. When cooled, grind the dal into a fine powder.
4. Then sieve the flour and the thick grains left, if any.
5. In the same pan pour fresh malai and heat it a bit. With this add soaked kesar strands in milk.
6. When heated, add moong dal flour and roast it while mixing.
7. When mixed add sugar powder and coarsely grounded dal. Mix them well and roast it while stirring continuously at low flame.
8. When roasted and the mixture turns thick, turn off the flame and stir the mixture for a while in a hot pan.
9. Grease a plate with ghee. Put the mixture in it and level it up.
10. Then garnish it with pistachio flakes and almond flakes. Press them lightly with a spoon.
11. Then let it cool down and keep it in the fridge for 1 hour to set.
12. After an hour put cut marks on it and heat the plate a bit from below for 10-12 seconds. Then separate the pieces, serve and enjoy the taste.

Store
The burfi can be stored for 15-20 days in the fridge.
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Chapters
00:00 Introduction
00:20 Cleaning dal
00:44 Roasting dal
01:59 Flour prep
02:20 Burfi mixture prep
04:41 Setting burfi
05:21 Cutting pieces
05:56 Suggestions
06:10 Store


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