Quick Moong Dal Barfi

For the dal powder

1. Spread the moong dal onto a clean, damp cloth and rub it thoroughly to wipe off any dusty coating.

2. Dry-roast the dal in a heavy-bottomed pan over low-medium heat until it turns light golden-brown and smells fragrant, about 10 minutes.

   Keep stirring constantly so the dal browns evenly without scorching on the outside while staying raw inside.

3. Transfer the roasted dal onto a plate and allow it to cool completely.

   Then 10 min of waiting

4. Grind the cooled dal in a spice grinder to a fine powder, then sift it through a fine sieve to catch any unground pieces.

For the barfi

5. Soak the saffron strands in 1 tbsp of milk for a few minutes until it turns yellow.

   Then 5 min of waiting

6. Heat the malai in a heavy pan over medium heat, stirring until it melts and warms through.

7. Stir in the saffron milk, the ground dal powder, the sugar powder, and the crushed cardamom.

8. Cook the mixture over low heat, stirring continuously, until it thickens, turns glossy as the fat releases, and gathers into a soft ball, 8–10 minutes.

   Test for readiness by rolling a small speck of the warm mix between your fingers; it should easily form a smooth, non-sticky ball.

9. Grease a metal plate or tray with a little ghee and pour the barfi mixture onto it.

10. Press and smooth the mixture evenly into a flat layer using a spatula.

11. Sprinkle the almond flakes and pistachio flakes over the top, pressing them gently with a spoon so they stick.

12. Leave the barfi to cool completely at room temperature, then chill in the fridge until set.

    Then 60 min of waiting

13. Cut into square or diamond pieces and lift them out carefully to serve.