Delicious Chana dal burfi/ Split chickpea fudge, traditional sweet made with chana dal, milk, mawa, sugar, coconut, cardamom and nuts
Indian sweet dishes are my weakness. But there are not many takers for sweets in my home. Hubby who is diabetic would take the first try, then my two kids, son being the second taster without tasting and finally my daughter who is willing to try a small bite. Maybe it doesn’t have any chocolate chips what they are looking for. Coming to this chana dal burfi, it is adapted from traditional chanay ki dal halwa, a Pakistani traditional recipe.
Nowadays I am into Pakistani television series, as they better compared to Indian counterpart. Because Indian counterpart will run from my young age to my old age. Stretching so much that there is not much stories in it and never ending making circles around. The wonderful thing about Pakistani serials is that it will finish within 30 episodes.
I got success with this sweet the second time, first time I tried with condensed milk alone, it couldn’t balance the sweetness with Chana dal /split chickpeas. Yes, I found it less sweet even after dumping ¾ of the can. So, decide to go original route of using sugar. You need equal amount sugar and chana dal/spilt chickpea. In my home state we make traditional stuffed flatbread Boli with chana dal and sugar. Also, there is ukkarai which is made with chana dal and jaggery which is must dish for Diwali our traditional festival of lights dish.
How to make Chana dal Burfi ?
This burfi is entirely different in look and taste of besan burfi which is made with flour of chana dal/besan. That has more toasty taste. This one has more of taste of lentil. It is also delicious. If you are willing to try some sweets which is gluten free, then give this one a try. I don’t know we can make it vegan as it uses, milk, ghee and mawa (evaporated milk solids). To make this dish you need to soak the spilt chick peas for at least 4 hours or overnight. I used my Instant pot to cook the dal. You can use pressure cooker too. If you want to use fresh coconut slightly toast it for some time before using it.
I found it perfect sweet not too much, but if you want your sweet dish to be very sweet you can slightly increase the amount of sugar. Here comes my easy tested recipe of Chana dal burfi.
Other burfi recipes are
Chana dal burfi/ Split chickpea fudge: Gluten free
- 1 cup Chana dal/ Split chickpeas soaked for 4-5 hours
- 1 cup sugar
- 1 cup milk
- ½ cup desiccated coconut.
- 4 tablespoon Ghee + 2 tablespoon extra, you can skip this extra ghee if you want
- 3 tablespoon chopped almonds plus extra for garnishing
- ½ teaspoon cardamom
- 3 tablespoon chopped pistachios.
- ¾ cup grated khoya /mawa
- 3 cups of water for soaking
- First wash and soak the chana dal / split chickpeas for about 4-5 hours in 3 cups of water.
- Then add 1 cup of milk and in Instant pot / pressure cooker cook the dal and mixture for instant pot it requires about 14 minutes or in pressure cooker you need 4-5 whistle. Once it is cool enough to touch puree them in blender or food processor and set aside. If you need use the entire milk into the chana dal to make it puree.
- Heat 4 tablespoon of ghee and chana dal puree and cook until all the ghee is absorbed. Then add ½ cup dessicated coconut and cook for another 2 minutes .
- To this add 1 cup of sugar and mix well and cook, once you add sugar you will see the chana dal becomes loosen and liquid. Continue mix well and cook until everything becomes once again thicker, to this add great mawa /khoya you need to mix again until the entire mawa combines with chana dal mixture. To this add chopped pistachio, almonds and cardamom and cook for another 1 or 2 minutes. When the dough leaves the pan.
- Remove from heat and transfer to baking sheet greased with ghee. Place the dough and spread it into 1 ½ inch thick slab. Once it is slightly cooled place almond on the top. you need to press them slightly so that it sticks well. When it is completely cooled, sliced into squares.
- Enjoy Chana dal burfi/ Split chickpea fudge.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.