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moongdal barfi
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5 from 1 vote

Moongdal Barfi

Moongdal Barfi is a soft and delicious fudge made with split yellow lentils. Its a gluten free , mildly sweetned dessert .
Course Dessert
Cuisine Indian
Keyword Diwali, Sweets
Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings 15 Makes
Calories 220kcal
Author Muktha H S


  • 1 Cup Moong dal dry soak for 2 hours
  • ¾ Cup Milk divided into ¼ cup + ½ cup
  • 1 Cup Ghee/ Clarified Butter divided into ½ + ¼+ ¼ cup
  • ½ cup Milk Powder refer notes
  • ¾ Cup Sugar refer notes
  • ½ Cup Water
  • ½ teaspoon Cardamom Powder
  • 5-6 Saffron Strands
  • Edible silver sheets for garnishing optional
  • Chopped Nuts for garnishing


  • Rinse moong dal (split yellow lentils ) well for 4-5 times .
  • Soak Moong dal for 2 hours or more.
  • After 2 hours drain water completely and transfer into a mixer jar / blender
  • Add ¼ cup of milk and blend to a smooth and fine paste.
  • Heat ½ Cup of ghee/ clarified butter in a thick bottom pan.
  • Add moong dal paste into ghee and mix well.
  • Its absorbs all ghee and looks grainy , continue to cook on medium low heat until the colour changes from pale yellow to a dark yellow . It will take about 30 minutes approximately.
  • Now add ¼ cup of ghee , milk powder and milk . Mix well everything and continue to cook until milk powder combines well with moongdal paste. Alternatively , you can add ½ cup crumbled Mawa / Khoya at this stage instead of ghee, milk powder and milk. As I had no Mawa in hand , I substituted ghee, milk powder and milk
  • Meanwhile , prepare 1 string consistency sugar syrup . In a pan combine sugar, water and mix. Add eliachi powder (cardamom seeds) and saffron strands. Bring it to a boil. Stir continuously and keep a close watch on the syrup.
  • To test - Lower the heat, dip spoon in the syrup and remove, Touch the syrup with your finger and press your forefinger and thumb together. Start pulling them apart. A thread or sugar string between your finger and thumb comes after pulling apart, single thread or 1 string sugar syrup is ready. Take it off the flame
  • Now pour this hot sugar syrup into cooked moong dal and stir well .
  • Add another ¼ cup of ghee and mix well .
  • Everything combines together and looks like a dough .
  • Grease or line plate / tray ,pour the mixture on to a tray, evenly spread the mixture , firmly press and tap everywhere.
  • Garnish with chopped nuts , dry rose petals and edible silver sheets .
  • Once cooled cut into squares and serve.



  • Mawa or Milk powder and Milk can be used .
  • This is mildly sweetened , you can add upto 1.25 cup  of sugar to this recipe. As I have used milk powder sweetenes is imparted from milk powder , hence I have used less sugar.  1 Cup sugar will be perfect if you have sweet tooth or if you are using unsweetned Mawa / Khoya
  • The texture looks bit grainy if using milkpowder , adding mawa gives little bit smooth texture. 


Calories: 220kcal