Divine Chana Dal Barfi: A Janmashtami Treat
40 minutes
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About Divine Chana Dal Barfi: A Janmashtami Treat
Celebrate Janmashtami with the divine taste of Chana Dal Barfi, a traditional Indian sweet offered to Lord Krishna. This melt-in-your-mouth confection is the perfect way to share the joy and reverence of this special occasion.Imagine a rich blend of chana dal (split chickpeas) and creamy mawa (milk solids) sweetened with condensed milk. Infused with aromatic nut pastes and cardamom, each bite is an explosion of flavor.Surprisingly easy to make, this utterly delicious barfi is a true testament to the sweetness of devotion. Share this divine treat with loved ones and experience the bliss of Janmashtami.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Chana Dal
- 250 gm Split Chickpea soaked, split chickpeas
Sweetener & Flavor
- 250 gm Mawa milk solids
- 200 gm Sweetened Milk condensed
- 1 tsp Cardamom Powder elaichi
Nut Pastes & Garnish
- 25 gm Cashew Paste
- 25 gm Almond Paste
- 12.5 gm Cashews for garnish, whole
Fat
- 200 gm Ghee
Instructions
- Grind the soaked chana dal into a smooth paste. In a large frying pan or skillet, heat the ghee over medium heat. Add the chana dal paste and cook, stirring continuously.
- Continue stirring until the water from the dal evaporates and the mixture starts to pull away from the sides of the pan. This indicates the dal is cooked and ready for the next step.
- Add the mawa to the pan and mix well, ensuring it combines smoothly with the chana dal mixture. Stir until the mixture forms a soft dough.
- Add the sweetened condensed milk, cashew paste, almond paste, and cardamom powder. Mix thoroughly until all the ingredients are evenly incorporated.
- Lightly grease a tray or baking dish with ghee. Transfer the barfi mixture to the prepared tray and spread it evenly, creating a smooth surface.
- Allow the barfi to set at room temperature for at least one hour, or until firm. Once set, cut into desired shapes and garnish with whole cashews.
- Your delicious Chana Dal Barfi is now ready to be offered to Lord Krishna and enjoyed by everyone.
Recipe Notes
Good To Know
- No need to add sugar because condensed milk is already sweet.
- For a firmer, less sticky barfi that holds its shape well, cook the channa dal mixture on low heat and stir continuously until it leaves the sides of the pan and forms a mass; undercooking may result in a fudgy texture rather than a sliceable one.
- If you prefer extra crunch and richness, reserve a handful of chopped almonds or cashews and scatter them on top of the barfi mixture before it sets—gently press them in for an attractive finish.
- To enhance the festival aroma, sprinkle a few saffron strands soaked in warm milk into the mixture along with cardamom powder for a subtle but luxurious flavor boost.
Expert Tips
- Use high-quality ghee for the best flavor and texture. The richness of the ghee contributes significantly to the overall taste of the barfi.
- For a smoother barfi, blend the cooked channa dal mixture in a food processor before setting it in the pan. This will eliminate any lumps and create a more uniform texture.
- Experiment with different toppings! Chopped pistachios, slivered almonds, or even a dusting of edible silver leaf can add a touch of elegance to your barfi.
Storage Instructions
- Store the barfi in an airtight container at room temperature for up to three days, or refrigerate it for longer shelf life; allow it to come to room temperature before serving for the best texture and taste.
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Recipe Nutrition
Calories: 1238kcalCarbohydrates: 69gProtein: 36gFat: 96gPolyunsaturated Fat: 28.8gMonounsaturated Fat: 57.6gFiber: 12gSugar: 11g
Geeta Biswas
Articles: 919
4 Comments
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Looks so delicious! Thanks for the recipe.
Wow, this looks fantastic!
This looks so good! Can’t wait to cook it.
Absolutely wonderful! Can’t wait to make it.