Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Barfi Recipe – Easy Indian Sweet

Introduction

Oh, Barfi! Just the name conjures up images of festive tables and happy faces, doesn’t it? This Moong Dal Barfi is a classic Indian sweet, and honestly, it’s one I’ve been making for years. I first attempted it during Diwali, and while my first batch wasn’t perfect, the joy of sharing it with family made it all worthwhile. It’s surprisingly easy to make, and the result is a melt-in-your-mouth treat that’s guaranteed to impress. Let’s get started!

Why You’ll Love This Recipe

This Moong Dal Barfi recipe is special because it strikes the perfect balance between traditional flavors and ease of preparation. It’s rich, subtly sweet, and has a wonderful texture. Plus, it’s a fantastic way to celebrate any occasion, big or small. You’ll love how satisfying it is to create something so delicious from scratch!

Ingredients

Here’s what you’ll need to make this delightful Moong Dal Barfi:

• 0.5 cup (approx. 100g) yellow split moong dal
• 2 cups (480ml) water
• 0.125 cup (approx. 15g) wheat flour
• 1 cup (200g) sugar
• 0.33 cup (approx. 75g) melted ghee
• 0.25 teaspoon cardamom powder
• 1 drop each red and orange food color (optional)
• 1.5 tablespoon (approx. 20g) broken cashews

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Yellow Split Moong Dal: Quality and Soaking (if any)

Using good quality moong dal is key. Look for dal that’s bright yellow and doesn’t have any blemishes. Soaking isn’t essential, but a quick 30-minute soak can help it cook a little faster.

Wheat Flour: Type and Roasting Importance

I prefer using whole wheat flour (atta) for a slightly nutty flavor, but all-purpose flour works too. Roasting the flour in ghee is crucial – it removes the raw flour taste and adds a lovely aroma.

Ghee: Clarified Butter – The Heart of the Recipe

Ghee is non-negotiable for that authentic flavor! It adds richness and helps create the perfect texture. You can make your own ghee or use store-bought. About 75g is needed.

Sugar: Granulated vs. Powdered – Which to Use?

Granulated sugar works best here. Powdered sugar can sometimes make the barfi a little softer. 200g is the amount you’ll need.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought cardamom powder will also do the trick.

Food Colors: Natural Alternatives & Usage

Food coloring is optional, of course. If you want to use it, a tiny drop of each red and orange will give you that beautiful golden hue. For natural alternatives, try a pinch of saffron strands soaked in warm milk, or beetroot powder for a reddish tint.

Cashews: Roasting for Optimal Flavor & Texture

Roasting the cashews in ghee brings out their flavor and adds a delightful crunch. Don’t skip this step! About 20g is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the moong dal in a pan for about 2 minutes, stirring constantly. You want to warm it up, not brown it.
2. Add the 2 cups of water to the roasted dal and pressure cook for 4 whistles, or until the dal is completely mushy.
3. Once cooled, blend the cooked dal into a smooth paste. No lumps allowed!
4. In a separate pan, fry the broken cashews in ghee until golden brown and set aside.
5. In the same pan (using the remaining ghee), roast the wheat flour for about 2 minutes, stirring constantly, until it smells fragrant.
6. Now, add the dal paste, sugar, and roasted wheat flour mixture to a kadai (wok).
7. Add a drop each of red and orange food color (if using) and start cooking on medium heat.
8. Gradually add the remaining melted ghee while stirring continuously. This is where your arm gets a workout!
9. Keep cooking and stirring until the mixture thickens and starts to leave the sides of the kadai. This will take a while, so be patient.
10. Mix in the fried cashews and cardamom powder.
11. Continue cooking for another 2-3 minutes, until the mixture is glossy and pliable. It should come together nicely.
12. Transfer the barfi mixture to a greased tray and let it cool completely before cutting into squares.

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Perfect Texture

The key to a perfect texture is continuous stirring! It prevents sticking and ensures even cooking.

Preventing Sticking & Burning

Use a heavy-bottomed kadai to prevent sticking and burning. And seriously, don’t walk away from the stove!

Knowing When the Barfi is Ready

The mixture will start to come together and form a ball. It should also leave clean sides of the kadai.

Roasting the Dal Correctly

Don’t skip the dry roasting step! It enhances the flavor of the dal.

Using the Right Kadai (Wok)

A kadai’s rounded bottom helps distribute heat evenly, making it ideal for this recipe.

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Barfi Adaptation

Substitute the ghee with coconut oil or a vegan butter alternative.

Gluten-Free Considerations

Ensure your wheat flour is certified gluten-free if you have dietary restrictions.

Adjusting Sweetness Levels

Reduce the sugar to ¾ cup for a less sweet barfi.

Spice Level Variations (Adding Saffron, Nutmeg)

A pinch of saffron strands or a dash of nutmeg powder can add a lovely warmth and complexity. My grandmother always added a tiny bit of nutmeg!

Festival Adaptations (Holi, Diwali)

Decorate the barfi with silver leaf (varak) for a festive touch during Diwali or Holi.

Serving Suggestions

Serve Moong Dal Barfi at room temperature. It pairs beautifully with a glass of warm milk or a cup of masala chai. It’s also a wonderful addition to any Indian sweets platter.

Storage Instructions

Store Moong Dal Barfi in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions:

What is the shelf life of Moong Dal Barfi?

It stays fresh for about 5 days at room temperature, or a week in the fridge.

Can I make Moong Dal Barfi ahead of time?

Yes, absolutely! It actually tastes even better the next day.

How do I prevent the barfi from becoming too hard?

Don’t overcook the mixture. It should be glossy and pliable, not dry and crumbly.

What can I substitute for ghee in this recipe?

Coconut oil or a vegan butter alternative can be used, but the flavor will be slightly different.

Is it necessary to use food coloring? What are natural alternatives?

No, it’s not necessary. Saffron or beetroot powder are great natural alternatives.