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Chana Dal Barfi

If you have tasted the sweet taste of chana dal, then you will definitely see the taste of its Barfi. You will like it very much. Chana dal barfi has its own distinct taste, so this time on the occasion of Janmashtami, Offer this amazing Barfi to Lord Shri Krishna. It is totally different from the gram flour market Barfi. It does not contain preservatives as used in the market's duplicate sweets and it is healthy too.

NUTRITION INFORMATION :

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.





Ingredients :

150 g Chana dal

6 Spoon ghee

6 pistachio

6 Cashew nuts

6 almonds

1 bowl milk

7 thread saffron

1 bowl Sugar



First of all, wash it well and keep it in the water for 2 hours.

After 2 hours, remove it from the water and dry it well. You can dry it by keeping it under the fan or even with a clean towel. If the lentils remain dry well then when we fry it the oil will not fall out.

I have used pistachio almond cashew nuts in dry fruits, you can also change according to your taste.
Apart from this, take a bowl of milk in which six to seven threads will be kept of saffron so that our saffron milk will be ready.
First of all, we will heat the pan and add two teaspoons of country ghee and we will fry the dry fruits first. We have to roast dry fruit.
After cooling the dry fruits, cut them into small pieces or grind them.
Keep in mind that it has cooled well, if it is cold then only you will be able to crush it well.


Now add Desi ghee and after heating, we will fry Chana dal in it. This is the most important process of making chana dal barfi. Here we have to roast the dal on low to medium heat. So that the master left in it completely comes out and the pulses fry well, so that Barfi becomes our granular. Here we will take care that lentils do not burn us. Therefore, we will keep running continuously.
How to know if the gram dal is fried: -
  1. First of all, its color will be
  2. you will feel lighter in frying it.
  3. The sound will change, there will be a sound of mild tinkling
  4. The size of the lentil will be small, due to which you will also reduce its quantity

Tips: - At the time of removing the lentils will keep the heat on medium, as the lentils absorb the ghee when it turns off.

Now after cooling the lentils, grind them coarsely.



Now add the below mentioned ingredients in to the same pan in which we have fried the lentils
remaining ghee,
sugar,
saffron milk and
coarsely ground lentils

Now mix them all well and keep stirring continuously so that there are no lumps in it and Keep the heat on medium. It is not to be roasted on high heat, otherwise it will not get the flavor and test which comes on medium heat. In order to make it run, the milk will dry completely in the lentils and give a very good taste.
After cooking for about 20 minutes, this mixture will become very thick. Right now we have to fry it even more and take care that it does not burn, so it will keep stirring continuously on medium flame.

After roasting for 20 minutes, the paste of the lentils is well prepared, and it will also release the oil. Now we will mix dry fruits in it. Mix the dry fruit well with the mixture. Keep it running and keep the flame on medium.
It will be ready after about 15 minutes. Now we will deposit it in the plate. Before freezing, we will apply a paste of ghee in the plate so that the barfi is easily removed later. Now remove the mixture from the pan and set it well. Will press the mixture with a spoon, and leave it to cool for 2 hours.
After 2 hours of cooling we will freeze it for 1 hour. After this, it will be cut into pieces like barfi.



We will offer it to Lord Krishna. You can keep it in an airtight box for 15 days.





Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #aromakitchen20.


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Happy Cooking
Aroma Kitchen

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