Chana dal kapa, Chana dal burfi
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Chana Dal Kapa | Chana Dal Burfi

Course Desserts, Sweets, Snacks
Cuisine Goan, Indian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 People
Author Raksha Kamat


  • 1 cup Chana dal / gram dal
  • 2 cups sugar
  • 8 cardamom pods peeled and crushed
  • 1/2 cup freshly grated coconut
  • 1 tablespoon ghee


  • 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.