Nothing speaks of festivities like soft, melt-in-your-mouth mung dal barfis made with yellow mung lentils and equal parts ghee and sugar. From the aromas of cardamom to the shimmering edible silver sheets, it is a dessert from the Indian Subcontinent that forms part of celebrations and festivities.
~ Gather Your Ingredients ~
*Makes approximately 20-25 barfis
~ Preparation Instructions ~
- Rinse the mung dal and soak for at least 2 hours (5-6 hours if possible) in cold water.
- Sieve & then coarse grind the mung dal in a grinder.
- Heat a pan, dry toast the mung dal on low heat for a few minutes, then add 150 grams ghee to the mung dal and continue to toast until golden brown.
- Add the remaining ghee and keep stirring continuously.
- Meanwhile, in a separate pan add 100 ml water to 200 g sugar, and keep stirring continuously until slightly sticky.
- Add the mung dal into the sugar syrup, add freshly ground cardamom and keep stirring until it leaves off the sides of the pan without sticking.
- Remove and transfer into a plate and let it settle.
- Garnish with pistachios and almonds. Decorate with silver sheet. The sheets are extremely delicate and should be applied gently.
- Once cooled, cut into diamond-shaped pieces.
Note: Mung Dal Barfi stays well for about 15 days; refrigeration is not required.
