Moong Coconut Burfi

Ingredients list for Moong Coconut Burfi

• 1 cup Whole green gram (sabut moong)
• 1 cup Dried coconut grated
• 1 cup Whole wheat
• 1 cup Short grain rice (kolum)
• 10-15 Almonds
• 10-15 Walnuts
• 3 cups Jaggery grated
• 1/4 teaspoon Green cardamom powder
• for greasing Ghee 1 tablespoon +

Method

1. Dry-roast whole green gram in a non-stick pan till golden brown, transfer into a bowl and let it cool down completely. Similarly dry-roast dried coconut, whole wheat and rice, one at a time, till golden and transfer into different bowls and let them cool down completely.
2. Lightly toast almonds and walnuts in the same non-stick pan, transfer onto the worktop, cool slightly andchoproughly.
3. Grease a burfi tray with a little ghee.
4. Take jaggery in another non-stick pan, add ½ cup water and cook, stirring occasionally, till jaggery melts and thickens slightly.
5. Meanwhile coarsely grind all the roasted ingredients, one at a time, transfer into a bowl and mix well. Add this mixture, coconut and half the chopped nuts to the melted jaggery and reduce heat. Add cardamom powder and mix well.
6. Add ghee and cook, stirring continuously, for 5-6 minutes or till the mixture comes together. Remove from heat and stir continuously till the mixturecools slightly. Transfer the mixture onto the greased burfi tray and spread evenly. Sprinkle remaining nuts all over the surface and let it cool down completely.
7. Cut into squares and serve.