Gur, Nariyal and Chana Dal Barfi

Ingredients for Gur, Nariyal and Chana Dal Barfi

Gur (1 ½ cup)

Coconut, grated (2 cups)

Split chana dal (soaked for 1 hour) (2 cups)

Ghee (3 table spoon+greasing)

Green cardmom pawder (1/4 teaspoon)

Saffron (a pinch)

Refined Camphor (a piece)

Cashewnuts, chopped (3 tablespoon)

Method for Gur, Nariyal and Chana Dal Barfi

Cook chana dal with 3 tablespoon ghee in a non-stick pan sauté for 4-5 minutes.

Strain the ghee from the pan. Now add coconut, mix and sauté for 4-5 more minutes. Add cardamom powder, saffron, mix well and cook for 3-4 more minutes.

 Now add jaggery, mix and cook till it melts. Add cashew nuts, mix and transfer mixture onto greased tray and spread evenly.

Take a piece of aluminum foil and fold it to make a small rectangle. Place a piece of camphor on it, burn and place on the tray. Cover entire tray with another aluminum foil for ½ a minute. Remove camphor and refrigerate till set. Cut into desired shaped and serve at room temperature.