Toor dal Burfi is soft, delicious fudge made with toor dal, jaggery, and ghee, flavored with green cardamom powder, and decorated with chopped nuts. It can be made instantly and super easy to make.
About Toor Dal Burfi
Burfis are nothing but a soft fudge sweet prepared usually during the Diwali, a festival of light. There are many varieties of burfis available but I wanted to make a burfi with simple ingredients that every Indian household has it and this toor dal burfi definitely meets the purpose.
These toor dal burfis are gluten free and it only needs only 5 basic ingredients with optional nuts that you may use it for decorating or topping. It doesn’t need soaking time. Simply pressure cook the dal, mash it and make it within an hour.
It can be prepared instantly when guests are home. If you don’t get time to set the burfi, just make laddus or make halwa just by adding little milk or khoya.
Recipe Ingredients
Toor Dal: Toor dal is a staple ingredient that every Indian household has in its pantry. I used the skinned toor dal called as thuvaram paruppu in Tamil or Arhar dal in hindi.
Jaggery: I used shaved jaggery in this recipe. I usually make syrup to remove impurities from jaggery. Instead of jaggery one can use sugar as well. If using sugar, directly add it to the dal instead of making the syrup.
Ghee: The addition of ghee makes the laddu flavourful.
Green Cardamom powder & Salt: Green cardamom powder is added for flavoring. One can use crushed whole cardamom while making jaggery syrup and remove it before adding it to the burfi. I added salt to highlight the sweetness of the burfi, which is an optional ingredient.
You may also like to try other sweet recipes for Diwali from my blog.
Recipe Card
Toor Dal Burfi
Ingredients
- 1/2 cup toor dal
- 3/4 cup cup jaggery shaved
- 1/4 cup ghee
- 1/4 tsp green cardamom powder
- a pinch salt
- 1-2 tbsp nuts roughly chopped, optional
- 1 and 1/4 cup water
Instructions
- Take Toor Dal in a bowl and rinse it two or three times until the water runs clear.
- Add the rinsed toor dal to a pressure cooker and add water. Toor Dal and water ratio should be 1:2 all the time.
- Pressure cook the toor dal for 3 whistles. Allow the pressure to subside automatically.
- Open the pressure cooker and mash the dal using a spatula. If needed, use a masher or blender to make a smooth paste.
- Meanwhile, add some water to shaved or powdered jaggery and make a syrup. Filter to remove impurities and add it to the mashed dal.
- Mix well and turn on the flame. Mix continuously and add ghee at uniform intervals.
- Once the mixture starts becoming thick, add salt and green cardamom powder.
- Mix continuously until it becomes thick and lumpy. It took 10 minutes for me to get the lump like consistency in low to medium flame.
- Transfer the mixture to a pyrex layered with parchment paper. Using a spatula level the surface evenly.
- Top it with chopped nuts if using. Gently press it again using a spatula. Allow it to set it for 15-20 minutes.
- Once set, slice into uniform-sized pieces or into a desired shape. Your toor dal burfi ready to enjoy.
Video
Notes
- Use good quality toor dal for making this recipe.
- Instead of jaggery, one can use sugar. If using sugar, add it directly to the mashed dal instead of making syrup.
- No need to check the jaggery syrup consistency. It is enough to melt it to remove impurities.
- Transfer the mixture as soon as it forms lumps. Otherwise it becomes dry and you do not get a proper burfi shape.
How to make Toor Dal Burfi – Step by Step
Preparation
Let’s see the step-by-step instructions on how to make toor dal or thuvaram paruppu or arhar dal burfi. Before starting a recipe, measure all the ingredients and keep it ready. Wash the toor dal two or three times or until it runs clear. Shave or make a powder of jaggery. Line any square or rectangle shape container with parchment paper.
Step By Step Instructions to make Toor Dal Burfi
- Add the rinsed toor dal in a pressure cooker. I used wide, heavy bottom pressure cooker which will be useful for making the burfi.
- Add water to cook the toor dal. The toor dal and water ratio is always 1:2. Do not add more water to cook the dal, it takes long time to make the burfi.
- Pressure cook it for 3 whistles. If you use good quality toor dal, then it cooks in 3 whistles. Feel free to adjust the number of whistles according to the dal you use. Allow the pressure to release automatically.
- Open the pressure cooker once the pressure subsides. You don’t see any trace of water in the cooker and the dal is also cooked well. Mash it using the spatula. If needed, use a masher or grind it in a blender to get a smooth paste.
- Meanwhile, in another pan, heat shaved or powdered jaggery. Add little water just to immerse to make the jaggery syrup. Once the jaggery melts, filter to remove the impurities and add it to the cooked and mashed dal. Note: If you are using a whole cardamom, crush it and add it to jaggery water before filtering.
- Mix well and start the flame. Cook it in low to medium flame continuously. Cook it in medium flame otherwise it splutters vigorously.
- Once the mixture starts thickening, add the ghee at uniform intervals. Add 1 tbsp at a time.
- Add the green cardamom powder and salt now. Mix well. The addition of salt is to highlight the sweetness in the burfi. Skip it, if you don’t like the salt in your sweets.
- The mixture starts to thicken well. Mix continuously until it forms a lump.
- After 8-10 minutes, depending on the flame level, it forms a lump. Turn off the flame. Do not overcook as it becomes dry and you can not get a proper burfi shape and it tend to break.
- Transfer the mixture immediately to the container with parchment paper.
- Using a spatula or spoon, level the surface evenly.
- Top the surface with roughly chopped nuts. I used roughly chopped almonds on top of it. Gently press the surface and level it uniformly.
- Once the burfi set, remove the burfi along with parchment paper and cut into desired shape and enjoy.Store it in a clean container and enjoy.
Store it in a clean container and enjoy. Storage and Serving Suggestions
Storage
Store the burfi in a clean dry container once the burfi reaches the room temperature. It stays good for 3 days in the refrigerator.
Serving Suggestions
- It is a dessert and eat a slice of it whenever you crave for desserts or sweet.
- It is a best sweet to serve to guests instantly as it needs less time to prepare and uses a very basic ingredients.
Recipe Tips & Notes
- Use good quality toor dal for making this recipe.
- Instead of jaggery, one can use sugar. If using sugar, add it directly to the mashed dal instead of making syrup.
- No need to check the jaggery syrup consistency. It is enough to melt it to remove impurities.
- Transfer the mixture as soon as it forms lumps. Otherwise it becomes dry and you do not get a proper burfi shape.
Frequently Asked Questions
Yes, you can use unsweetened khoya which is also known as mawa or evoporated milk solids in this toor dal burfi recipe.
Yes, sugar can be substituted instead of jaggery. If using sugar, add it directly to the dal mixture and no need to make syrup.
If the burfi is wet and chewy then it means it is undercooked. Cook some more time before making it into a shape.
If the burfi is overcooked, then it becomes dry and tends to brittle.
If you have tried this recipe or have any questions, don’t forget to comment below. I would love to hear your feedback and glad to answer your queries. You can also Follow me on Instagram, Facebook, Pinterest and Youtube for other updates from my kitchen about Office Lunchbox, Kid’s Lunchbox and simple meal plate ideas.
