Ingredients:

• 2 cups – jaggery, powdered
• 1 1/2 cups – Rice flour
• 1 cup – Bengal Gram (chana) dal
• 1/2 cup – green gram (moong) dal
• 1/4 cup – Ghee
• 1/2 tsp – Cardamom powder

Method:

1. Roast both the dals till they turn golden brown.
2. Cool and powder the consistency of fine semolina.
3. Mix with rice powder.
4. Add 1 cup water into jaggery and heat till it is dissolved.
5. Strain through a thin cloth and pour it into kadai.
6. Add the lentil and rice mixture to jaggery syrup.
7. Keep stirring and add a few drops of ghee once in a while, till the mixture forms a lump that comes away from the sides of the kadai.
8. Mix the cardamom and pour into a greased thali.
9. Cool and cut into pieces.
10. Note:
11. This burfi has a texture which is softer than the other burfis but will be firmer than halwa.