Easiest Way to Prepare Appetizing Chana dal barfi(Vegan version)

Chana dal barfi(Vegan version). Chana Dal Burfi is a popular Indian sweet made with lentils, nuts, sugar, and a hint of cardamom. Sumptuous Chana Dal Barfi is ready to be relished on any special or festive occassion. Chana Dal Burfi is a sweet Indian fudge-like sweet made with lentils and nuts and flavored with a hint of cardamom.

Crispy Tofu Vegan Tacos- Guest Post by Ben Smith. Lucknowi Veg Soy Keema and Chana Dal Kebab-A vegetarian version of the classic Lucknowi style. Chana Dal Burfi is a sweet Indian fudge-like sweet made with lentils and nuts and flavored with a hint of cardamom. You can cook Chana dal barfi(Vegan version) using 8 ingredients and 18 steps. Here is how you cook it.

Ingredients of Chana dal barfi(Vegan version)

1. It's 1 cup of Chana dal/split bengal gram.
2. It's 2 cups of Coconut milk.
3. It's 1/2 cup of Cashew nuts.
4. You need 1 cup of dessicated Coconut/fresh grated Coconut.
5. You need 1/4 th cup of Vanaspati ghee/Coconut oil+ more to grease the mould.
6. You need 1/4 th cup of crushed assorted Nuts+ some more to garnish.
7. Prepare 1 teaspoon of Cardamom powder.
8. Prepare Some of dry Rose patels to garnish (optional).

This version is vegan and dairy-free. This Chana Dal Fry is an easy and tasty chana dal recipe that you will like. A low fat, gluten-free (don't add asafoetida) and vegan dish. Chana dal is high in fiber, a rich The chana dal is best served with steamed basmati rice or jeera rice and a side raita.

Chana dal barfi(Vegan version) instructions

1. Clean and soak chana dal for about 4 hours or overnight..
2. Soak 1/2 cup of cashew nuts with water for 1/2 an hour..
3. With a grinder, make a smooth paste of cashew with 2 tablespoons of water..
4. Drain the soaked dal and place in a pressure cooker with 2 cups of coconut milk..
5. Pressure cook the dal for 2-3 whistles or until dal becomes very soft..
6. Let the mixture cools a bit and then grind to a smooth paste..
7. Heat 1/4th cup of vanaspati ghee in a heavy bottomed saucepan. You can also use coconut oil instead of vanaspati. I use vanaspati as it has the flavour close to desi ghee..
8. Add in the lentil/chana dal paste and start frying in medium heat by stirring regularly..
9. When the mixture becomes hot enough after cooking 6-8 minutes, add in 3/4th cup of sugar..
10. Continue to cook for about 30 minutes or until the mixture start leaving from the pan. Keep flame in medium low heat during frying process to get better flavour and texture..
11. Next add in 1 cup of dessicated or fresh grated coconut, 1/4th cup of crushed nuts of your choice, cashew paste and 1 teaspoon of cardamom powder..
12. Stir well to mix everything to the lentil mixture.Continue to fry for more 10 to 15 minutes or until the mixture turns into a homogeneous mass and start accumulating into a lump..
13. Remove from heat and grease rectangular mould or a dish..
14. Transfer the mixture (hot) to the greased mould..
15. Spread uniformly with a spatula and sprinkle some crushed nuts..
16. Keep aside to cool down completely and then cut in your desired size. I served them in some cup cake liners..
17. They are as tasty and flavourful as the traditional chana dal barfi or fudge. I garnished with some dry rose Patel's which is completely optional..
18. Enjoy!.

Use split chickpeas (Chana Dal) or other split peas or lentils. Healthy and flavorful, this vegan Chana Dal & Sweet Potato Chowder is packed with protein and fiber. The sweet potato adds a hint of sweetness while the jalapeno gives a bit of spice. This recipe will definitely be going on my meal rotation for the next few months. Learn how to cook Vegan Indian Recipes.

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