Chana dal barfi(Vegan version). Chana Dal Burfi is a popular Indian sweet made with lentils, nuts, sugar, and a hint of cardamom. Once soaked well, put dal in sieve, drain extra. Chana Dal Burfi is a sweet Indian fudge-like sweet made with lentils and nuts and flavored with a hint of cardamom.
A low fat, gluten-free (don't add asafoetida) and vegan dish. Chana dal is high in fiber, a rich The chana dal is best served with steamed basmati rice or jeera rice and a side raita, kachumber (salad) or a vegetable dish. Learn how to cook Vegan Indian Recipes. You can cook Chana dal barfi(Vegan version) using 8 ingredients and 18 steps. Here is how you achieve that.
Ingredients of Chana dal barfi(Vegan version)
- You need of Chana dal/split bengal gram.
- Prepare of Coconut milk.
- You need of Cashew nuts.
- Prepare of dessicated Coconut/fresh grated Coconut.
- Prepare of Vanaspati ghee/Coconut oil+ more to grease the mould.
- It's of crushed assorted Nuts+ some more to garnish.
- You need of Cardamom powder.
- It's of dry Rose patels to garnish (optional).
In fact, many of the vegetarian recipes on manjulaskitchen can be made Kala chana looks like chickpeas, but brown in color. This is a delightfully sweet and tangy snack. She liked to pair it with her favorite side dishes of mint chutney, and Laucki Chana Dal. Cook up this homemade Chana Dal Burfi for quick surprise for your loved ones.
Chana dal barfi(Vegan version) instructions
- Clean and soak chana dal for about 4 hours or overnight..
- Soak 1/2 cup of cashew nuts with water for 1/2 an hour..
- With a grinder, make a smooth paste of cashew with 2 tablespoons of water..
- Drain the soaked dal and place in a pressure cooker with 2 cups of coconut milk..
- Pressure cook the dal for 2-3 whistles or until dal becomes very soft..
- Let the mixture cools a bit and then grind to a smooth paste..
- Heat 1/4th cup of vanaspati ghee in a heavy bottomed saucepan. You can also use coconut oil instead of vanaspati. I use vanaspati as it has the flavour close to desi ghee..
- Add in the lentil/chana dal paste and start frying in medium heat by stirring regularly..
- When the mixture becomes hot enough after cooking 6-8 minutes, add in 3/4th cup of sugar..
- Continue to cook for about 30 minutes or until the mixture start leaving from the pan. Keep flame in medium low heat during frying process to get better flavour and texture..
- Next add in 1 cup of dessicated or fresh grated coconut, 1/4th cup of crushed nuts of your choice, cashew paste and 1 teaspoon of cardamom powder..
- Stir well to mix everything to the lentil mixture.Continue to fry for more 10 to 15 minutes or until the mixture turns into a homogeneous mass and start accumulating into a lump..
- Remove from heat and grease rectangular mould or a dish..
- Transfer the mixture (hot) to the greased mould..
- Spread uniformly with a spatula and sprinkle some crushed nuts..
- Keep aside to cool down completely and then cut in your desired size. I served them in some cup cake liners..
- They are as tasty and flavourful as the traditional chana dal barfi or fudge. I garnished with some dry rose Patel's which is completely optional..
- Enjoy!.
Chana Barfi or Burfi is a sweet Indian dessert made from Chana Dal or Bengal Gram. The Chana Dal Burfi is made from a paste of soaked Chana dal, pure ghee, and desiccated coconut. Moong Dal Burfi is made with roasted moong dal (yellow lentil), ghee, khoya (mawa) This easy Moong Dal Burfi recipe requires nine ingredients and can be made in either For vegan option - substitute khoya/mawa with cashew powder and milk with almond milk. Chana dal has a very low glycemic index. Whole chana is known as kala chana and belongs to the same family as chickpea.