Chana dal Barfi

 Ingredients

chana dal 1 cup

sugar 1 cup

milk  3 cups

ghee 3/4 cup

malai 1/4 cup or mawa optional, or add ghee some more

nuts for garnishing 

Method

wash and soak the dal for 2 hours, drain the dal well.

spread the dal on a cloth to remove any excess water.

put the dal in a heavy kadai and keep roasting  it dry for 3-4 minutes, then add 1 tbsp ghee and roast the dal till golden, remove, cool and coarsely powder the dal.

In the same kadai add 1/2 cup ghee , add the dal powder, keep stirring well, till all the ghee is absorbed.

then add milk little at a time, and keep stirring well, so that lumps don't form, once all the milk is poured, stir well, soon, the mixture will get dry.

At this stage add sugar / gur whatever the kind of sugar you prefer. keep stirring well, you'll notice as the sugar melts, the mixture becomes lightly watery, as you keep stirring it will get thick, at this stage, you may add saffron soaked milk, cream / mawa or add 1-2 tbsp ghee, keep stirring, till the mixture comes together and you can see the ghee on top.

Now spread the mixture on a greased tray or plate and level it well, then garnish with some chopped nuts, press the nuts lightly, so that they don't fall out once you cut into pieces.

After 4 hours in room temperature, the barfi would have set well, time to cut into desired shape you prefer.

This can be stored for about a fortnight on the shelf.

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