Moong Dhall Burfi

Deepavali time again! I am sure everyone of us would become nostalgic and travel back to the wonderful deepavali(s) as a child. New dress that reflects the fashion(I still remember how much I was thrilled to get my rangeela midi), crackers, special tv shows and the best part - sweets and savories. I am reminded of those fun days and pretty sure that festivals as a child is more joyful. At the risk of sounding a pessimist, I am sure we are never gonna get back those wonderful days. The optimist in me says we will see them again when our kids enjoy as much as we did.

I am sure all of you are ready to celebrate deepavali with an array of delicacies.

Moong dhall burfi is a real easy breezy sweet to make. I was planning to make payathan urundai (moong dhall ladoo) but finally an idea struck and decided to make it as a burfi. This tastes great in any form.

I had lined up moong dhall burfi, badam halwa, thenguzhal and omapodi. Eager to hear from you about your diwali sweets.

Happy Deepavali!

Ingredients:
Moong dhall flour - 1 cup (Roast moong dhall and powder it. Roasting is must)
Powdered Sugar - 1 cup
Molten ghee - 1/2 cup
Cardamom powder - a pinch
broken Cashews fried in ghee

Method:
1)Mix the sugar, dhaal flour, cashews and cardamom in a bowl.
2)Melt the ghee in a pan, switch off the gas. With the pan still on stove, add the flour mixture and mix well.
3)You can even choose to make ladoos with the mixture.But the mixture should be hot. Make them into balls of desired size and allow it to set for sometime.
For the burfi, transfer the mixture into a greased plate,level by pressing with a ladle,store in the fridge for 15 min and cut into desired shapes.