November 25, 2014

Moong dal burfi for Thanksgiving

Moong dal burfi

Tiny M is all about talking nowadays. I see him sometimes having a whole conversation by himself. Other times, he is trying to copy what we are saying and is so thrilled if he gets it right.  He can now address his grandparents, his cousins and his aunt and uncle and it makes them so happy.

His older brother was just "O" for the longest time till he became "amu". I am now "mama", "mummy" or "mum" depending on his mood and Aswin is of course baba. He learned "daddy" from a TV show recently and immediately implemented it.

"Daniel Tiger's Neighborhood" on PBS is his favorite TV show and yesterday I saw him use his toy phone to call "ne ne" Daniel Tiger and talk, nod his head and say bye before putting the phone down.

It also means he can now say "no" to a lot more things as well. Nap time- "no", pull up change- "no", eat your food- "no".

In short, he's quickly becoming a an opinionated little person.

This week, I have a moong dal burfi. MIL brought some ground moong dal from India and after making moong dal laddu we still had some leftover ground dal. I decided to put it to good use by making some burfi. You can also use regular moong dal and grind it to a powder.

The burfi tastes best when it has some mawa (milk solids) in it. Since I didn't have any mawa at home, I used some condensed milk and whole milk combination to give the burfi some creaminess.

You can also make many different variations by adding some coconut or some carrots with the moong dal.

2 cups ground moong dal
1 cup sugar
3/4 cup condensed milk
1/4 cup ghee
2 tbspoon semolina
1 cup milk
1/2 cup water
1/2 tspoon cardamom powder
chopped almonds for garnish

Roast the moong dal till you can smell the aroma and the powder is golden.

Combine condensed milk with milk and heat it for a couple of minutes in the microwave.

Add sugar to the moong dal. Then add the ghee and mix it well together. Make sure there are no lumps.
Moong dal burfi

Add it slowly to the moong dal powder. It will get liquid, keep stirring till the mix starts to get thick. Add 1/4 tspoon cardamom powder and mix well till the mixture pulls from the side.
Moong dal burfi

Pour it on a plate, smooth the top and add the rest of the cardamom powder and chopped almonds.

Moong dal burfi
Cut into squares and serve. Tastes best when used within a week.

Happy Thanksgiving from all of us.

More thanksgiving ideas:
Roasted brussel sprouts
Mixed lentil fritters
Tofu and green beans rice
Biryani stuffed squash
Ginger & pumpkin soup

Pumpkin with coconut and peanuts

Pear Crisp
Pumpkin mousse with glazed pecans

1/2 cup yellow moog dal (Split skinless moog lentils)
2.      1/2 cup ghee
3.      1 cup milk
4.      3/4 cup sugar
5.      1 tablespoon nuts
6.      1/4 teaspoon cardamom powder
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