|no butter moong dal burfi|
However, traditionally it uses a good amount of ghee (clarified butter) to churn out moong dal halwa. But I tell you the authentic recipe of moong dal burfi/halwa is just perfect to tantalize your taste buds.
Today, it was my savitri Amavasya fast. In Odisha, this fast is observed by married women for the longevity of their husbands. Traditionally, Odiya women observe this fast by praying for the long life of their hubbies before Savitri Ma, who according to folklore had brought her husband Satyavan from the clutches of death. Odiya women soak moong dal a night before and have it with coconut and sugar on the fast day.
Though hubby is opposed to fasting, I do it for my mother in law, who is traditional to the core and wants her daughters in law to fast for her sons Motherly love, you know!
But I am not used to eating moong dal this way, so I decided to go about it differently. I wanted to make something light yet delectable. Then came my steamed moong dal ladoo recipe to my rescue.
I steamed moong dal paste for 20 mts and then dry roasted the same, using not a single drop of ghee, and then mixed it with milk, water, and almonds until I got a thick mass, which could be easily cut into desired shapes and sizes.
The end result is before you all - light, healthy yet flavorful moong dal burfi.
|moong dal burfi|
1 cup- moong dal
1/2 cup- almond powder (you may take 1 cup)
elaichi (I used both black & green )
1/2 cup- water
1/2 cup- milk
(for a vegan recipe, add almond milk or coconut milk instead)
1/4 cup- sugar depending on taste (I wanted to add gur but did not have a fresh packet)
- Soak moong dal for 4-5 hours. I kept it for soaking overnight.
- Grind it in the morning without adding any water.
- Steam the paste for 15-20 mts.
- Let it cool down and grate it using a grater. I mashed it with hands only.
- Take a nonstick pan.
- Add the powdered steamed moong dal.
- Keep sauteeing on low flame. It will take you a good amount of time to dry roast moong.
- Meanwhile, take a pan.
- Add sugar, water, milk, and elaichi.
- Let it come to a boil.
- Now add almond powder. Mix it well and keep stirring until it thickens little.
- Do not forget to continuously stir moong dal.
- When the dal is roasted and you get a nice aroma, stir in the milk-water mixture.
- Mix everything very well and keep stirring until the mixture forms a mass.
- It will gather in the center.
- Stir constantly.
- You may add more almond powder if you so wish and take out the mixture on a greased plate or aluminum foil or butter paper/parchment paper.
- Use a heavy utensil to press the mixture.
- Leave it pressed for half an hour.
- Cut into desired shapes and enjoy healthy moong dal burfi.
Ever thought of steamed moong dal ladoo? If not, start thinking about it now. It is such a delight!
Reminds me of my steamed dal payasam. Difference is only that I used chana dal and made kheer using more milk. Rest process same. Yours is Wonderful recipe and I knw this would b vry delicious. Def will try these burfiesReplyDelete
Thank you sweetie. In fact, when I was making it, I wanted to make it in halwa form. Then it reminded of your payasam recipe. But I changed my mind, since the amount was too much to be savored the same day.Delete