A delicious, melt-in-mouth mithai made from chana dal, ghee, and sugar – perfect for festivals!

Chana Dal Burfi is a traditional Indian sweet prepared by roasting chana dal (split Bengal gram) and cooking it with ghee, sugar, and cardamom, then setting it into fudge-like squares. It has a rich nutty flavor and a grainy, melt-in-the-mouth texture. 

 If you want to Chana Dal Burfi recipe in hindi to visit our website hubrecipes.

???? Ingredients (Makes 12–15 pieces)

• 1 cup chana dal (split Bengal gram)

• ½ to ¾ cup sugar (adjust to taste)

• ½ cup ghee (clarified butter)

• 3–4 cardamom pods (crushed or powdered)

• 10–12 cashews or almonds (chopped)

• A pinch of saffron strands (optional)

• 2 tbsp milk (for soaking saffron, optional)

???? Instructions

Step 1: Soak & Cook Chana Dal

1. Rinse and soak chana dal in water for 3–4 hours.

2. Drain and pressure cook with 1½ cups water until soft (3–4 whistles).

3. Drain excess water and cool completely.

Step 2: Grind the Dal

• Blend the cooked chana dal into a coarse paste without adding water.

• (Avoid over-grinding – we want a slightly grainy texture.)

Step 3: Cook the Mixture

1. Heat ½ cup ghee in a non-stick pan or heavy kadhai.

2. Add the chana dal paste and stir continuously on medium flame.

3. Roast until the mixture turns golden and aromatic – about 15–20 minutes.

Step 4: Add Sugar & Flavor

1. Add sugar, crushed cardamom, and saffron milk (if using).

2. The mixture will loosen a bit as the sugar melts – keep stirring.

3. Cook until the mixture thickens again and leaves the sides of the pan.

Step 5: Set the Burfi

1. Grease a plate or tray with ghee and pour the mixture in.

2. Flatten evenly with a spatula or back of a bowl.

3. Garnish with chopped nuts and gently press them in.

4. Let it cool for 1–2 hours, then cut into squares or diamonds.

???? Serve & Store

• Store in an airtight container for up to a week at room temperature.

• Serve as a festive sweet or a homemade gift!

✅ Tips for Perfect Texture

• Don’t grind dal too smooth – a bit of texture enhances the burfi.

• Stir continuously to prevent burning or sticking.

• You can also add mawa/khoya (2 tbsp) for extra richness.