How to Make Moong Dal Ki Barfi
1.Drain and grind dal coarsely. (Slightly more coarse than the texture of fine sand)
2.In a heavy kadahi, mix the ghee and the dal, and place over low heat.
3.Stir-fry till brown and the fat separates.
4.Remove from the kadhai and add khoya in the same kadhai and stir-fry till it is a smooth consistency and lightly colored.
5.Mix the dal, elaichi and khoya and keep aside to cool.
6.In another pan place the sugar and water over low heat stirring till the sugar dissolves, taking care not to let it come to boil, before the sugar dissolves.
7.Once the sugar dissolves, increase the heat and bring to a boil and let the syrup cook till thick, and a drop of it dropped on a cold surface or a cup of cold water, sets at once, into a firm lump.
8.Take the pan off the heat and mix immediately into the cooled dal mixture, stirring vigorously and quickly, to blend well.
9.Transfer on to the greased plate, pat to level, garnish with the vark and almonds and leave to cool.
10.When cool and set, cut into desired sized pieces, using a sharp knife.