Chana Dal Barfi

Name: Chana Dal Barfi
Cuisine: Indian
Ingredients: 1/2 cup Chana Dal; 1 1/4 cup Milk; 3 tbsp Ghee; 1/2 cup Condensed milk; 3 tbsp Desiccated Coconut; 2 tbsp Sugar (if required); 4 Cardamom (crushed); 1 tbsp Chopped almonds

Chef Tripti Saxena @cook_9959630

Ghaziabad

#ebook
I fell in love with this chana dal barfi since the day I made it for the first time. It was so delicious. We were so tempted to finish it up on the same day but had to control as having too much chana dal in one go is not good for stomach. So watch your consumption as this Barfi is very addictive.

Chef Tripti Saxena @cook_9959630

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Ingredients

1/2 cupChana Dal
1 1/4 cupMilk
3 tbspGhee
1/2 cupCondensed milk
3 tbspDesiccated Coconut
2 tbspSugar (if required)
4Cardamom (crushed)
1 tbspChopped almonds

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Steps

1

Wash chana dal and soak it in water for 3-4 hours.
Once soaked, put it in pressure cooker along with milk and cook for 2 whistles. Remove and let the pressure go by itself.Grind the dal with remaining milk left in the pressure cooker. (Do not add more milk, the consistency should be very thick). Remove it in a bowl and set aside.Grease a tray or pan with ghee. Set aside.
2

Heat ghee in a non - stick woke / kadhai, add dal paste and fry on a medium flame for 4-5 minutes or till raw smell goes. Keep stirring. Add condensed milk and mix well. Cook for 2 minutes.Add desiccated coconut with almonds (add the remaining milk (if any) left from the boiling of dal at this stage) and mix again. Cook for another 2-3 minutes.
3

Take barfi mixture from the pan and put it on a clean dry plate.Let it sit for 1 minute and check if it is getting a firm texture like a barfi after cooling down. If not, then cook the mixture for another 2-3 minutes and check again.
Once you get the desired consistency, remove the mixture from the stove and immediately shift it to the greased tray/pan. Spread the mixture evenly in the tray. Even the top with a greased spatula to avoid sticking.