Chana dal barfi(Vegan version). Soaked and ground chana dal flour, roasted patiently in ghee, is cooked into a delicious barfi with hot milk and minimum amount of ghee and sugar. A dash of desi spices gives the Chana Dal Barfi a fabulous flavour that none can resist. Roasting the chana dal mixture well gives the barfi and awesome aroma, while using hot milk reduces the amount of ghee required.

Keep the paste aside until needed again. Put a deep-bottomed pan on low flame and heat ghee in it. Then add the prepared chana dal paste in it. You can cook Chana dal barfi(Vegan version) using 8 ingredients and 18 steps. Here is how you cook it.

Ingredients of Chana dal barfi(Vegan version)

You need 1 cup of Chana dal/split bengal gram.
You need 2 cups of Coconut milk.
You need 1/2 cup of Cashew nuts.
Prepare 1 cup of dessicated Coconut/fresh grated Coconut.
Prepare 1/4 th cup of Vanaspati ghee/Coconut oil+ more to grease the mould.
It's 1/4 th cup of crushed assorted Nuts+ some more to garnish.
You need 1 teaspoon of Cardamom powder.
Prepare Some of dry Rose patels to garnish (optional).

Delicious chana dal burfi/ Split chickpea fudge, traditional sweet made with chana dal, milk, mawa, sugar, coconut, cardamom and nuts. Chane dal ki barfi & if u lyk my recipes so plz dont forget to subscribe my channel & also give ur precious feedback to us. Chana Dal Burfi is a popular Indian sweet made with lentils, nuts, sugar, and a hint of cardamom. I have for you today a very vegan version of this sorta-fudge delicacy, and — like with the many Indian vegan desserts and sweets I've shared with you over the years — you'll never miss the milk and ghee.

Chana dal barfi(Vegan version) step by step

Clean and soak chana dal for about 4 hours or overnight..
Soak 1/2 cup of cashew nuts with water for 1/2 an hour..
With a grinder, make a smooth paste of cashew with 2 tablespoons of water..
Drain the soaked dal and place in a pressure cooker with 2 cups of coconut milk..
Pressure cook the dal for 2-3 whistles or until dal becomes very soft..
Let the mixture cools a bit and then grind to a smooth paste..
Heat 1/4th cup of vanaspati ghee in a heavy bottomed saucepan. You can also use coconut oil instead of vanaspati. I use vanaspati as it has the flavour close to desi ghee..
Add in the lentil/chana dal paste and start frying in medium heat by stirring regularly..
When the mixture becomes hot enough after cooking 6-8 minutes, add in 3/4th cup of sugar..
Continue to cook for about 30 minutes or until the mixture start leaving from the pan. Keep flame in medium low heat during frying process to get better flavour and texture..
Next add in 1 cup of dessicated or fresh grated coconut, 1/4th cup of crushed nuts of your choice, cashew paste and 1 teaspoon of cardamom powder..
Stir well to mix everything to the lentil mixture.Continue to fry for more 10 to 15 minutes or until the mixture turns into a homogeneous mass and start accumulating into a lump..
Remove from heat and grease rectangular mould or a dish..
Transfer the mixture (hot) to the greased mould..
Spread uniformly with a spatula and sprinkle some crushed nuts..
Keep aside to cool down completely and then cut in your desired size. I served them in some cup cake liners..
They are as tasty and flavourful as the traditional chana dal barfi or fudge. I garnished with some dry rose Patel's which is completely optional..
Enjoy!.

See great recipes for Chana dal Burfi, Chana dal too! How To Make Punjabi Masala Chana Daal See great recipes for Red Lentil (Dal), OATS SOUP (VEGAN) too! Countries are banning animal testing, and major universities shrinking their animal research and the UW is actually planning to build a brand new expanded animal laboratory underground. Moong Dal Burfi is made with roasted moong dal (yellow lentil), ghee, khoya (mawa), sugar syrup that is flavored with cardamom powder, saffron strands, and chopped nuts.