Channa Dal Mawa Barfi (split Bengal Gram And Mawa Dessert)

My Mother always prefers using grounded Channa dal in any preparation than readymade Besan (Gram flour) and we all love whatever she cooks! Here is my mothers’ special recipe of channa dal barfi, where she adds mawa for a soft and melt in mouth experience.

photo of Channa dal aur Mawa barfi
Chana Dal (Split Bengal gram) – 1 cup (soaked in water for 4 hours)
Mawa (Dry Condensed Milk - 1 cup
Ghee – 6 tablespoons
Sugar – 1 cup
Cardamom - 2
Chopped Almonds and dry coconut
Grind the soaked channa dal and cardamom with minimum use of water into a smooth paste.
Heat ghee in a pan and add the grounded channa dal. Keep the flame low and sauté it till you start getting the aroma of the roasted channa dal.
Add the crumbled mawa and sugar and keep stirring to avoid formation of lump. As the sugar will dissolve, everything will combine and fill your kitchen with the nice aroma of roasted chana dal along with cardamom.
Add the chopped Almonds and Dry Coconut and set the mixture on a greased tray.
Once cooled, cut into desired shape and enjoy. You can keep this for a week. Warm it a liitle before having for best taste.