Name: Melt-in-Your-Mouth Moong Dal Barfi: A Classic Indian Dessert
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Ingredients: 1 cup Mung Bean (split, yellow); ¾ cup Water; 200 gm Mawa (mawa); 1 cup Sugar; 1 cup Ghee; 1 tsp Cardamom Powder; 2 tbsp Almonds Or Pistachios (sliced)

Melt-in-Your-Mouth Moong Dal Barfi: A Classic Indian Dessert

2 hours

1017 reads

4.50 from 4 votes

North Indian

About Melt-in-Your-Mouth Moong Dal Barfi: A Classic Indian Dessert

Indulge in the rich, nutty delight of Moong Dal Barfi, a traditional Indian sweet that melts in your mouth. Perfect for celebrations, this delicacy offers an unforgettable taste experience, blending aromatic spices with a satisfying texture.

Discover the secrets to roasting moong dal to golden perfection, creating the base for this exquisite treat. Combined with creamy khoya, sweet sugar, and fragrant cardamom, each bite is a symphony of flavors.

Easy-to-follow instructions ensure your homemade barfi turns out perfectly every time, making you the star of any special occasion.

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Recipe Time & More

Prep1

Cook1

Total2

Calories175 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy Sweet

Ingredients

Moong Dal

▢ 1 cup Mung Bean split, yellow
▢ ¾ cup Water

Barfi Mixture

▢ 200 gm Mawa mawa
▢ 1 cup Sugar
▢ 1 cup Ghee
▢ 1 tsp Cardamom Powder

Garnish

▢ 2 tbsp Almonds Or Pistachios sliced

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Instructions

Soak the split yellow moong dal in water for at least 1 hour. This softens the dal for grinding.
Drain the soaked moong dal and rinse it thoroughly until the water runs clear. This removes any impurities.
Grind the rinsed moong dal into a smooth paste. A food processor or blender works well for this step.
Heat a heavy-bottomed pan or kadhai over medium-low heat. Add the ghee and the ground moong dal paste.
Continuously stir the mixture until the dal turns a light golden color. This roasting process deepens the flavor and takes about 30-40 minutes.
While the dal is roasting, prepare the sugar syrup. In a separate pan, combine the sugar and water. Boil over medium heat until a one-string consistency is reached. To test, drop a small amount of syrup into cold water; it should form a single, soft thread.
Once the moong dal is golden, add the khoya and mix well. The khoya adds richness and creaminess to the barfi.
Pour the prepared sugar syrup into the moong dal mixture and stir continuously. The mixture will thicken as it cooks.
Continue stirring until the mixture starts to leave the sides of the pan. This indicates that the barfi is ready to be set.
Pour the mixture onto a greased plate or tray and spread it evenly. Allow it to cool and set for 1-2 hours.
Once set, cut the barfi into desired shapes and sizes. Garnish with sliced almonds or pistachios.

Recipe Notes

Good To Know

To achieve a truly melt-in-the-mouth texture, ensure the moong dal is ground to a fine, smooth paste after soaking; even small granules can affect the final barfi's mouthfeel.
For extra richness and a festive touch, incorporate a tablespoon of finely chopped nuts (like almonds or pistachios) while roasting the dal, and reserve some for garnishing to add a delightful crunch.
If you want to make a vegan version, substitute desi ghee with coconut oil and replace khoya with a homemade cashew paste (blend soaked cashews until smooth), which will maintain the barfi’s creamy consistency.

Expert Tips

For a deeper flavor, try dry roasting the moong dal before soaking. This enhances the nutty notes and creates a more complex flavor profile.
Use a good quality khoya for the best results. Fresh, soft khoya will yield a creamier and more flavorful barfi.
Don't overcook the barfi mixture. It should thicken and come together easily, but overcooking can make it dry and crumbly.

Storage Instructions

Store the barfi in an airtight container at room temperature for up to 4 days, or refrigerate for up to 10 days.
Let refrigerated pieces come to room temperature before serving for best flavor and texture.