Toor Dal Burfi
Toor Dal Burfi is a 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.
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.