Chana Dal Burfi

These Indian sweets make a lovely sweet treat for special occasions such as Diwali.
Serves: 20
  • 100g Carnation Sweet Condensed Milk
  • 450ml semi-skimmed milk
  • 100g ghee
  • 45g desicated coconut
  • 40g blanched almonds (chopped)
  • 20g pistachio nuts (chopped)
  • 5ml cardamom powder
  • 500ml water
  • 100g chana dal
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    3 hr 20 mins

    Cook time
    30 mins

Each serving typically contains

  • Energy 521kJ 125kcal 6%
  • Fat 9.1g 13%
  • Saturates 5.2g 26%
  • Sugars 4.9g 5%
  • Salt 0.05g <1%

of an adult's Reference Intake (RI)*
Energy per 100g: 1054kJ/254kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Soak the chana dal in the water and keep aside for 2-3 hrs. Strain off the water & cook the dal in 300ml of the milk till soft, keep aside to cool. Grind the dal to a coarse paste.
  2. Heat ghee in a karahi or heavy based pan, add the dal paste and fry stirring continuously till the mixture is light brown. Add the Carnation Sweetened Condensed Milk and blend into the mixture, then add the remaining milk and cook till the mixture leaves the sides of the pan.
  3. Add the desiccated coconut, almonds, pista and elaichi powder and mix well. Remove from fire and spread in a greased baking tray (2cm thick). Cool and slice into desired shape.

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