Chana Dal Burfi Recipe

Chana Dal Burfi

This delicious Indian barfi is made from Bengal gram, MILKMAID Pure Ghee and desiccated coconut. It’s literally ready in 3 simple steps and under 30 minutes so you can prepare it when your palate desires a quintessentially Indian dessert. Stores well for 1-2 weeks in the refrigerator.

Ingredients for Chana Dal Burf

  • 1 tsp- Elaichi (Cardamom) Powder
  • 1/2 cup- MILKMAID Pure Ghee
  • 2 tbsp Chopped- Pista
  • 10 Chopped- Badam (Almonds)
  • 1/2 cup- Desiccated Coconut
  • 500ml- Water
  • 100g- Chana Dal (Bengal Gram Dal)
  • 3 cups (450ml)- Milk
  • 1/2 cup(100g)- NESTLE MILKMAID Sweetened Condensed Milk

How to make Chana Dal Burfi

  1. Soak the chana dal in the water and keep aside for 2-3 hrs. Strain off the water & cook the dal in 2 cups of milk till soft, keep aside to cool. Grind the dal to a coarse paste.
  2. Heat ghee in a karahi, add the dal paste and fry stirring continuously till the mixture is light brown. Add the NESTLÉ MILKMAID Sweetened Condensed Milk and blend into the mixture, then add the remaining milk and cook till the mixture leaves the sides of the karahi.
  3. Add the desiccated coconut, almonds, pista and elaichi powder and mix well. Remove from fire and spread in a greased thali. Cool and slice into desired shape.
Indian Chef
I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden. I love to try out various cuisines and perfect my cooking skills. I've always loved writing, so writing is something that I've always done. Food, on the other hand was something I definitely grew into. As a kid, I was the pickiest eater you could imagine. But eventually food started tasting good to me and it became something that I associate deeply with happy memories. My food blog Indian Food Pedia is a humble attempt at sharing my passion for all things food and you will definitely find a lot of Andhra flavor in this space, home-cooked meals I prepare for my family using farm fresh produce from my organic garden and our nearest farmer’s market. I have no formal training in food photography. Taking images of food is a learning process, a creative outlet for me and an enjoyable one at that.


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