Chana Daal Barfi Recipe By Food Fusion

iturn0image0turn0image1turn0image3turn0image7Food Fusion offers a delectable Chana Daal Barfi recipe, a traditional South Asian sweet made from split Bengal gram. Here's a concise version of their recipe:

**Ingredients:**

- 2½ cups Chana Daal (Split Bengal Gram), soaked overnight
- 3 cups Full Cream Milk
- 1 cup Ghee (Clarified Butter)
- 1¼ cups Sugar (adjust to taste)
- 1 teaspoon Cardamom Powder
- 1 cup Khoya (Mawa)
- 2 tablespoons Raisins
- 2 tablespoons sliced Pistachios
- 2 tablespoons sliced Almonds
- Additional sliced Almonds and Pistachios for garnish

**Instructions:**

1. **Cook the Chana Daal:**
- In a wok, combine the soaked chana daal and 3 cups of milk. Bring to a boil, then cover and cook on low heat until the daal is tender and the milk has reduced.

2. **Grind the Daal:**
- Transfer the cooked daal to a grinder. Add a little milk if needed and grind to a smooth paste. Set aside.

3. **Prepare the Barfi Mixture:**
- In the same wok, melt 1 cup of ghee. Add the ground daal paste and cook on low heat, stirring continuously, until the mixture changes color and the ghee separates (approximately 18-20 minutes).
- Add sugar and mix well. Continue to cook on low heat until the sugar dissolves and the mixture thickens (about 10-12 minutes).
- Stir in cardamom powder and khoya. Mix thoroughly and cook for another 7-8 minutes on low heat.
- Add raisins, sliced pistachios, and sliced almonds. Mix well and cook for an additional 4-5 minutes.

4. **Set the Barfi:**
- On a clean surface, place a sheet of butter paper and set a cookie cutter on it. Fill the cutter with the prepared mixture, pressing it down to shape the barfi. Garnish with additional sliced almonds and pistachios, pressing them gently into the surface.
- Remove the cookie cutter and let the barfi set for about 30 minutes before serving.

For a detailed step-by-step guide and visual instructions, you can watch Food Fusion's video tutorial:

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