Muger Borfi

Print

Ingredients

1. Soak moong dal in three cups of water for three hours.
2. Drain the dal and grind it to a coarse paste and keep aside.
3. Heat two tablespoons of ghee in a kadai/pan on medium flame and fry the cashew nuts until golden brown and keep aside. Similarly fry the raisins in the same pan and keep aside.
4. Heat a non-stick pan and add sugar and 1/4 cup of water on medium heat. Stir the sugar syrup until it reaches two-string consistency and keep aside.
5. Heat the remaining ghee in a thick bottom kadai and fry the dal paste over medium flame till it leaves the side of the kadai.
6. Add crumbled Mawa/Khoya and stir it well and cook it for five minutes.
7. Now add sugar syrup and continue to cook for seven to ten minutes till the mixture gets a fudge like consistency.
8. Add rose water into the mixture and mix it well.
9. Pour the mix onto a greased plate and spread evenly.
10. Garnish with fried cashew nuts and raisin.
11. When it is and still in lukewarm, cut into square of diamond shaped pieces and serve.