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GUD KI BARFI
This mouth-melting, gorgeous looking and extremely tasty burfi is made with a blend of various kinds of lentils and sweetened with jaggery.

Ingredients

⅓ cup Tata Sampann Moong Dal
⅓ cup Bengal gram (chana dal)
¼ cup split skinless black gram (dhuli urad dal)
1 cup chopped jaggery
¾ cup ghee
1 cup grated mawa/khoya
¼ tsp green cardamom powder
8-10 almonds, blanched, peeled and slivered + for garnish
5-6 pistachios, blanched, peeled and slivered + for garnish
Dried rose petals for garnish
Silver varq for garnish

Method

1. Take Tata Sampann Moong Dal Bengal gram, and split skinless black in a bowl and wash 3-4 times with sufficient water. Add fresh water and soak for 2 hours.
2. Drain the gram mixture and put into a blender jar and blend to a coarse paste.
3. To make the jaggery syrup, melt jaggery and ½ cup water in a deep non-stick pan, lower the heat and cook further till the syrup reaches one string consistency.
4. Heat ghee in a non-stick kadai, add the ground paste, mix and continuously sauté on medium heat for 15-16 minutes or till it turns golden brown.
5. Add the jaggery syrup and mix well and continuously stir for 3-4 minutes. Add 1 cup grated mawa, ¼ tsp green cardamom powder, 2 tbsps blanched, peeled and slivered almonds, 8-10 blanched, peeled and slicered pistacgios, mix and cook for 2-3 minutes or till the mawa melts and starts to leave the sides of the kadai.
6. Grease a burfi tin with ghee and pour the mixture into it, tap to even out the top, crush dried rose petals and sprinkle on top, gently press, sprinkle slivered almonds and slivered pistachios and set aside to cool down to room temperature.
7. Cut into squares and garnish with silver varq. Serve.

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