Advertisement

How to make Mooger Borfi - Flavoured moong dal fudge served garnished with cashewnuts and raisins.

Advertisement

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Green Gram Skinless, Raisins (किशमिश)

Cuisine : Bengali

Course : Desserts

Mooger Borfi
Advertisement

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Mooger Borfi checkout Moong Dal Halwa, Moong Dal Halwa, Dal Phirni. You can also find more Desserts recipes like Red Pumpkin Ka Halwa Lal Kaddu Ka Halwa, Date Rolls, Chocolate Steps, Vanilla Cupcakes with Nutella Frosting.

Advertisement

Mooger Borfi Recipe Card

Mooger Borfi
Print

Prep Time : 5-6 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mooger Borfi Recipe

  • Split Green Gram Skinless 1 1/4 cups

  • Raisins 2 tablespoons

  • Mawa (khoya) 2 cups

  • Ghee 2 tablespoons

  • Cashewnuts 2 tablespoons

  • Sugar 1 cup

  • Rose water 1 teaspoon

Method

Step 1

Wash and soak moong dal in three cups of water for five to six hours. Wash raisins and pat them dry. Break khoya into tiny granules. Drain dal, grind to a coarse paste and keep aside. Heat two tablespoons of ghee in a kadai, fry cashewnuts and raisins and keep aside.

Step 2

Heat sugar and one-fourth cup of water till sugar dissolves completely. Strain and heat mixture again till syrup reaches a two-string consistency. Heat remaining ghee and fry dal paste over medium heat till it leaves the sides of the kadai.

Step 3

Add khoya and cook for five minutes, stirring continuously. Pour in syrup and continue to cook for seven to ten minutes till the mixture gets a fudge like consistency.

Step 4

Add rose water and pour mixture onto a greased plate and spread evenly. Decorate with cashewnuts and raisins. When set, cut into square or diamond shaped pieces.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.