Chana dal barfi(Vegan version). Chana Dal Burfi is a popular Indian sweet made with lentils, nuts, sugar, and a hint of cardamom. I have for you today a very vegan version of this sorta-fudge delicacy, and — like with the many Indian vegan desserts and sweets I've shared with you over the years. Chana dal is high in fiber, a rich source of protein and also a good option for people who are on a low carb or diabetic-friendly diet.

Cut dry fruits such as cashews, almonds and pistachios shavings. Chana Dal Burfi is a sweet Indian fudge-like sweet made with lentils and nuts and flavored with a hint of cardamom. This version is vegan and dairy-free. You can cook Chana dal barfi(Vegan version) using 8 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Chana dal barfi(Vegan version)

Prepare 1 cup of Chana dal/split bengal gram.
Prepare 2 cups of Coconut milk.
You need 1/2 cup of Cashew nuts.
Prepare 1 cup of dessicated Coconut/fresh grated Coconut.
It's 1/4 th cup of Vanaspati ghee/Coconut oil+ more to grease the mould.
It's 1/4 th cup of crushed assorted Nuts+ some more to garnish.
Prepare 1 teaspoon of Cardamom powder.
It's Some of dry Rose patels to garnish (optional).

Use split chickpeas (Chana Dal) or other split peas or lentils. Roasting the chana dal mixture well gives the barfi and awesome aroma, while using hot milk reduces the amount of ghee required. Soaked and ground chana dal flour, roasted patiently in ghee, is cooked into a delicious barfi with hot milk and minimum amount of ghee and sugar. Moong Dal Burfi is made with roasted moong dal (yellow lentil), ghee, khoya (mawa) This easy Moong Dal Burfi recipe requires nine ingredients and can be made in either For vegan option - substitute khoya/mawa with cashew powder and milk with almond milk.

Chana dal barfi(Vegan version) instructions

Clean and soak chana dal for about 4 hours or overnight..
Soak 1/2 cup of cashew nuts with water for 1/2 an hour..
With a grinder, make a smooth paste of cashew with 2 tablespoons of water..
Drain the soaked dal and place in a pressure cooker with 2 cups of coconut milk..
Pressure cook the dal for 2-3 whistles or until dal becomes very soft..
Let the mixture cools a bit and then grind to a smooth paste..
Heat 1/4th cup of vanaspati ghee in a heavy bottomed saucepan. You can also use coconut oil instead of vanaspati. I use vanaspati as it has the flavour close to desi ghee..
Add in the lentil/chana dal paste and start frying in medium heat by stirring regularly..
When the mixture becomes hot enough after cooking 6-8 minutes, add in 3/4th cup of sugar..
Continue to cook for about 30 minutes or until the mixture start leaving from the pan. Keep flame in medium low heat during frying process to get better flavour and texture..
Next add in 1 cup of dessicated or fresh grated coconut, 1/4th cup of crushed nuts of your choice, cashew paste and 1 teaspoon of cardamom powder..
Stir well to mix everything to the lentil mixture.Continue to fry for more 10 to 15 minutes or until the mixture turns into a homogeneous mass and start accumulating into a lump..
Remove from heat and grease rectangular mould or a dish..
Transfer the mixture (hot) to the greased mould..
Spread uniformly with a spatula and sprinkle some crushed nuts..
Keep aside to cool down completely and then cut in your desired size. I served them in some cup cake liners..
They are as tasty and flavourful as the traditional chana dal barfi or fudge. I garnished with some dry rose Patel's which is completely optional..
Enjoy!.

Zucchini Chana Dal is a healthy, flavorful and vegan dish which is great with plain rice or roti. Chana dal was made not everyday since it's little heavy on the stomach compared to other dals like toor/arhar or moong. Chana dal khichdi is a vegan, healthy, one pot meal and a comfort food. Cook dal and rice in some basic Indian spices and a delicoius meal is ready! Lentils for chana dal khichdi are chana dal or Bengal gram and is prepared without vegetables.