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 — you'll never miss the milk and ghee. Polly Collective Recommended for you 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.

Wash and clean the chana dal and transfer it in a bowl. Drain the water and keep the soaked dal aside until needed again. In a mixer jar add the soaked chana dal and grind it into a paste. 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)

It's 1 cup of Chana dal/split bengal gram.
It's 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.
Prepare 1/4 th cup of crushed assorted Nuts+ some more to garnish.
It's 1 teaspoon of Cardamom powder.
You need Some of dry Rose patels to garnish (optional).

Keep the paste aside until needed again. Once soaked well, put dal in sieve, drain extra water. Spread dal over cloth and wipe it. Chana dal ke laddu is a delicious recipe, and this healthy vegan version is made with natural ingredients like chana dal, walnuts and dates.

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!.

This recipe has no ghee, sugar free and makes a very nutritious snack for children as well. Chana Dal beans look like split peas, but they are textured and not smooth on the outer side. Chana dal is often used in Northern Indian dals and used in southern Indian cooking in tempering, chutneys and sauces. Dal Makhani; Kashmiri Dal - Split Pea & Yellow Lentil Soup; Curried Chickpea stuffed Acorn Squash Rinse the chana dal several times and drain. Soak chana dal in a bowl with enough cold water to cover it.