Chana Dal Kapa | Chana Dal Burfi
Chana dal / gram dal
peeled and crushed
freshly grated coconut
Soak chana dal in water for 30 minutes.
Pressure cook for 2 whistles by adding water. The water level should be 4 fingers above the level of added grams or chana.
After pressure cooking separate water and chana by straining. Let the chana dal cool down.
After cooling, add chana dal to mixer and grind. If it becomes dry, add little water which was retained from pressure cooker. Keep it aside.
Add grated coconut in mixer and dry grind to make powder.
In a mixing bowl, add ground dal, grated coconut powder and sugar. Mix well.
Take a non-stick pan or kadai, and add the dal, coconut and sugar mixture. On low flame keep on stirring till dry. The sides will start drying.
To check if it’s done, drop a teaspoon on a plate and check if it rolls. If it rolls easily and does not stick to fingers, then it is ready. Else continue stirring further.
Add cardamom and ghee and mix well.
Take a flat plate and greese it with ghee and spread the mixture on it. Place a butter paper over the dal in plate and flatten using a rolling pin.
Let it cool a bit, cut it into diamonds or any shape that you desire.
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