If there’s one thing I truly believe, it’s this: the best part of any festival is the food. And when it comes to Indian festivals, we really do go all out — each region bringing its own magic to the table, quite literally. This year, I made Moong Dal, Badam & Gur Burfi — a simple, nourishing sweet that feels just right for the season.
With Diwali just around the corner, I found myself feeling grateful that, in spite of everything going on, I’ve still been able to rustle up a few festive goodies. Yesterday, I made a small batch of this burfi for the upcoming celebrations — rich, subtly sweet, and beautifully fragrant, with the earthy notes of jaggery (gur), the nuttiness of almonds, and the roasted flavour of moong dal all coming together so well.
These are also incredibly easy to make — which is always a win in my books.
We’re keeping Diwali fairly quiet this year — no big gatherings, no endless plates of sweets making the rounds — but we’re definitely not holding back on the feasting. That part stays loud and joyful, as it should.
Since its just us, I made a modest quantity. But if you’re planning to share with friends, neighbours, or just want to indulge a little more (as one should during Diwali), feel free to scale it up. Trust me, it disappears quickly.
Wishing everyone a warm, peaceful, and sweet Diwali season — in all the ways that matter. ✨
Continue reading for the full, printable recipe for my Moong / Mung Dal, Badam & Gur Burfi
All the Indian sweet recipes on this website can be found here.
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Sunita's World- Life and food
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Recipe developer🍲,transplant survivor 2024💪🏼, green fingers🌿Award-winning blogger, ft @guardian @thetelegraph
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Recipe card-
Moong dal, Badam and Gur burfi
Ingredients
- 1 C moong / mung dal
- ¼ C almonds
- 4 cardamoms
- ½ C gur / jaggery ( a little more if you like it sweeter)
- 2 tbsp ghee
For garnish-
- a few tbsp of coarsely ground almonds
Instructions
- Grease a dish and keep aside. As I made very little, I used just one side of an 8 inch square pan as I did not have an exact size.
- Add the moong dal to a pan over low heat and roast till it just begins to change colour. Keep stirring continuously to avoid burning. Remove to a dish, spread out and cool completely.
- Add the moong dal to a grinder along with the almonds and cardamom and grind. I kept it very slightly coarse instead of a fine powder.
- In a pan, add the ground mixture with the ghee and place over low heat.
- Mix everything well together with a spatula and keep stirring till it it all comes together and begins to leave a lovely aroma. Take care not to burn.
- Remove the pan from heat and transfer the mixture to a bowl. Stir for a few seconds.
- Add the jaggery and stir till it is all mixed in.
- Quickly transfer the mixture to the pan and spread it out. As mentioned before, I used just one side of my pan. Press down the mixture firmly with a spatula.
- Sprinkle the ground almonds on top.
- Cut into squares and let it cool completely before transferring to an air tight container.
Notes
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Until next time,
Sunita
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