Chana Barfi is a delicious Indian sweet made from chana dal (split chickpeas) and is often enjoyed during festivals and special occasions. Here’s how you can make it at home
Chana Barfi Recipe at home
Chana Barfi is a delicious Indian sweet made from chana dal (split chickpeas) and is often enjoyed during festivals and special occasions. Here’s how you can make it at homeÂ
Ingredients
Instructions
Prepare the Chana Dal
- Rinse the chana dal thoroughly and soak it in water for 3–4 hours.
- Drain the water and grind the soaked dal into a coarse paste using a little milk.
Cook the Dal
- Heat ¼ cup of ghee in a heavy-bottomed pan.
- Add the ground chana dal paste and cook on medium heat, stirring continuously.
- Continue to cook until the paste becomes golden brown and releases a nutty aroma. This can take around 15–20 minutes.
Add Milk and Sugar
- Slowly add the milk to the cooked dal, stirring constantly to avoid lumps.
- Cook until the milk is absorbed and the mixture thickens.
- Add sugar and stir well. The mixture will become slightly runny as the sugar melts, but continue cooking until it thickens again.
Finish the Barfi Mixture
- Add the remaining ghee, cardamom powder, and saffron strands (if using). Mix well.
- Continue to cook the mixture until it starts to leave the sides of the pan and comes together as a dough.
Set the Barfi
- Grease a tray or plate with ghee.
- Pour the cooked mixture into the tray and spread it evenly.
- Garnish with chopped nuts, pressing them lightly into the mixture.
- Let it cool for a few hours until it sets.
Cut and Serve
- Once cooled and set, cut the barfi into squares or diamond shapes.
- Serve fresh or store in an airtight container.
Enjoy your homemade Chana Barfi, a rich and flavorful treat perfect for any occasion!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 358kcal
- % Daily Value *
- Total Fat 15g24%
- Cholesterol 8mg3%
- Total Carbohydrate 38g13%
- Dietary Fiber 6g24%
- Protein 12g24%
- Vitamin C 0.8 mg
- Calcium 124 mg
- Iron 2.8 mg
- Vitamin E 2 IU
- Vitamin B12 0.4 mcg
- Phosphorus 216 mg
- Magnesium 84 mg
- Zinc 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soaking Time: Soak the chana dal for at least 3–4 hours. This helps soften the dal, making it easier to grind and cook evenly.
Consistency of Dal Paste: Grind the soaked chana dal to a coarse paste. Avoid making it too fine; the slight texture adds to the barfi's flavor.
Patience in Cooking: Cook the dal mixture slowly on medium heat. This ensures the dal is thoroughly cooked and prevents it from burning.
Stir Continuously: Constant stirring is essential when cooking the dal and milk mixture to avoid lumps and ensure even cooking.
Adjust Sweetness: You can adjust the amount of sugar based on your preference. If you prefer less sweet desserts, reduce the sugar slightly.
Setting the Barfi: Allow the mixture to cool completely before cutting. This ensures that the barfi holds its shape well.
Storage: Chana Barfi can be stored in an airtight container at room temperature for 3–4 days. For longer storage, keep it in the refrigerator.