How to make Moong Dal Barfi recipe

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Instant Moong Dal Barfi, no soaking of pulses, no syrup, ghee-mawa, or milk powder Moong Dal Barfi

Everyone loves quick-made sweets; both the one making them and the one eating them find their taste amazing. Keeping this in mind, today we are going to make Moong Dal Barfi. This barfi will be ready instantly, and its taste will be amazing. We will make these without mawa, ghee, or milk powder. These will be so delicious that you will like to make them again and again. So you too can make moong dal barfi with this easy method and enjoy its taste with your family.

Ingredients for Moong Dal Instant Barfi

How to make Moong Dal Barfi

Moong Dal – 1 cup (200 grams)

Malai – Fresh Malai – 1 cup

Kesar Strand – 15-20, soaked in 1 tbsp milk

Powdered Sugar – 1 cup (170 grams)

Small cardamom – 6, coarsely ground

Almond Flakes

Pistachio Flakes

Process of making Moong Dal Flour

Wipe 1 cup moong dal thoroughly with a wet cloth. Then put the dal in the pan and fry it on low-medium flame while stirring continuously. When the dal turns brown and smells fragrant, turn off the flame and take it out in a plate to cool.

When the lentils cool down, put them in a mixer jar and make a powder. Then filter it and take it out on a plate. In this way, moong dal flour will be ready.

Process of making barfi

Add 1 cup of homemade cream to the pan and heat it while stirring continuously. Then add 15-20 saffron threads soaked in 1 tablespoon milk and mix well. Then add moong dal flour to it and mix well. Also, add 1 cup of boora and 6-7 coarsely ground cardamoms.

While stirring continuously, fry them on a low flame until the mixture thickens. Once roasted, turn off the flame and stir the mixture lightly in the hot pan. Then add some ghee to the plate, grease it, pour the mixture into it, and make it uniform. Then put some almond slivers and pistachio slivers on it and press it lightly.

After it cools down slightly, keep it in the fridge to set for 1 hour. After 1 hour, cut the barfi pieces and separate them. In this way, Moong Dal Barfi will be ready; serve it and enjoy its make moong dal halwa


Roast the dal on a low-medium flame while stirring continuously until it turns brown.

You can keep barfi in the fridge and eat it for 15–20 days.

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