How to make Chana Dal, Gur Aur Nariyal Ki Burfi -
Delicious Indian sweet made from Bengal gram, jaggery and coconut.
This recipe is from FoodFood TV channel & has featured on Maa ki Dal.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Jaggery (gur) (गुड़)
Cuisine : Indian
Course : Mithais
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For more recipes related to Chana Dal, Gur Aur Nariyal Ki Burfi checkout Dal Gujiya, How to make Puran, Chana Dal Halwa, Chana Dal Modak . You can also find more Mithais recipes like CHIROTE Besan Laddoo Puranpoli Motichoor Parantha with Rabdi Besan ke Laddoo
Chana Dal, Gur Aur Nariyal Ki Burfi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chana Dal, Gur Aur Nariyal Ki Burfi Recipe
Split Bengal gram (chana dal) soaked for 1 hour 2 cups
Jaggery (gur) 1 1/2 cups
Coconut grated 2 cups
Ghee 3 tablespoons
Green cardamom powder 1/4 teaspoon
Saffron (kesar) a pinch
Cashewnuts chopped 2-3 tablespoons
Refined camphor a piece
Method
Step 1
Heat 3 tablespoons ghee in a non-stick pan. Add chana dal and sauté for 4-5 minutes. Strain the ghee from the pan.Add coconut, mix and sauté for 4-5 minutes.
Step 2
Add cardamom powder, saffron, mix well and cook for 3-4 minutes.Grease an aluminium tray with little ghee. Add jaggery, mix and cook till it melts.
Step 3
Add cashew nuts, mix and transfer mixture onto greased tray and spread.Take a piece of aluminium foil and fold it to make a small rectangle.
Step 4
Place a piece of camphor on it, burn and place on the tray. Cover entire tray with another aluminium foil for ½ a minute.
Step 5
Remove camphor and refrigerate till set. Cut into desired shaped and serve at room temperature.
Nutrition Info
Calories : 3419 Kcal
Carbohydrates : 423.9 gm
Protein : 75.3 gm
Fat : 158.2 gm
Other : 75.8gm
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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.
