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Thursday, January 30, 2014

Moong Dal Barfi


In Hyderabad one of the few yet excellent late night dinner option was the Midnight Biryani Buffet in Ohri’s Banjara. They used to have this insane buffet in which 4-5 different kinds of biryani and other stuff fit for the Nizam were served. Even though everyone went for the Biryani, my little secret is  that I ate the buffet only when I saw the Moon Dal Barfi in it. I am sure they used more Ghee in the Barfi than the Biryani. Now a continent apart, I make (or atleast attempt making) the Barfi at home.


  • 1/2 cup yellow moong dal
  • 1/2 – 3/4 cup sugar
  • 1/4 cup raw cashew powder
  • 1/2 cup grated khoya
  • 1/2 tsp. green cardamom powder
  • 4 tbsp. ghee ( Clarified butter )
  • 1 tsp. saffron strands
  • 1/4 cup warm milk
  • Silver leaves for garnishing


Soak saffron strands in 1/4 cup of warm milk and keep aside for later use.

In a pan dry roast yellow moong dal till they turn light golden brown. Remove and wash them thoroughly. Now boil the roasted moong dal with half cup water. You can pressure cook it. In that case boil till one whistle comes.

When the pressure is released discard the excess water and let the dal cool down. In a food processor make a coarse paste of boiled dal.

Take a non stick pan and add ghee to it. As soon as it starts melting, add dal paste to it. One by one add sugar, khoya, cashew powder and saffron infused milk. Mix it thoroughly on low flame. Keep stirring continulously till the mixture comes together and leaves the sides of the pan. By this time the mixture will turn brownish. Turn off the heat and sprinkle cardamom powder.

Take a flat tray or plate and grease it with half spoon of ghee. Pour the mixture and smoothen all the surfaces giving it a rectangular shape. Cut into squares with a clean sharp knife. Its better to clean the blade of the knife after each cut. Allow it to cool completely. Garnish with silver leaves and dry fruits of your choice.


gsooo1 said...

Hi can we make this using moong dal powder?

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