Be it a festival, any special event at home or suddenly you feel like eating something delicious, your mouth starts watering just by hearing the name of Barfi. There are many types of sweets available in the market, but home made sweets are something different. If you want to try something different from gram flour and naliyar barfi this time, then magni dal barfi is an excellent option. Made from magni dal, milk, sugar and ghee, this sweet is very delicious in taste.
- necessary materials
Mogar dal (अमगनी फोत्रा बिहालेनी दाल): 1 cup
Desi Ghee: 1/2 cup
Sugar: 1/2 to 3/4 cup (as per taste)
Milk: 1/2 cup
Cardamom powder: 1/2 teaspoon
Milk powder: 2 tbsp (as desired)
Dryfruits: 2 tbsp (finely chopped almonds-pistachios)
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method of preparation
First of all, wash Magni dal properly and soak it in water for 3-4 hours. Once the lentils are cooked properly, drain off the excess water. Then grind it into a mixer. Do not make the paste too liquid, if there is some residue then the texture of barfi will be very good. Heat ghee in a heavy bottomed vessel. Add ground lentils to it and start cooking it on low to medium heat. Keep stirring the dal continuously so that it does not stick to the bottom. Gradually, a nice aroma of ghee will start coming from the pulses and its color will become light golden.
Once the pulses are cooked properly, add milk to it and keep stirring continuously to avoid lumps. When the mixture thickens, add sugar to it. At this time, if you wish, you can also add milk powder. When the mixture starts leaving the pan and gets mixed evenly, add cardamom powder to it and turn off the gas. Grease a plate and tray with some ghee. Prepare the prepared mixture in a tray and spread it evenly using a spoon or spatula. Lightly press the prepared almond-pistachio bhabharavi on top. Leave this mixture to set in the fridge for 1-2 hours. Once the barfi is completely set, cut it into pieces of desired shape with a paddle.