How to make famous Agra Kesar Petha at home in just three steps

Many people enjoy sweets, but some prefer to buy them from the store. If you feel like having something sweet after dinner, you can prepare a pure dessert at home. Homemade Chana Dal Burfi is a healthy and delicious option. It is not only delightful in taste but also beneficial for health due to the nutrients from lentils and dried fruits. This dessert is perfect for satisfying a mild sweet craving after dinner, and it can be stored in an airtight container for several days.

How to make Chana Dal Burfi:

First, you need to prepare the ingredients. You will need 1 cup of Chana dal, soaked overnight or for 3-4 hours; 1 cup of sugar (or to taste); 1 cup of milk; half a cup of pure ghee; 2-3 tablespoons of finely chopped nuts (almonds, cashews, and pistachios); 1 teaspoon of cardamom powder; and optionally, half a cup of khoya/mawa to enhance the flavor.

The cooking process begins with grinding the lentils. You must carefully drain the water from the soaked lentils, and then grind them into a coarse paste using very little milk or water so that the mixture does not turn into a too thin puree.

Next is roasting the lentils. Heat 3-4 tablespoons of ghee in a pan and add the ground lentils. You must stir them constantly over medium heat until the raw taste disappears and the color turns light golden. This step requires patience.

After the lentils are well roasted, gradually add the milk to avoid lumps. When the milk has completely evaporated, mix in the sugar and mawa (if used). Continue to cook the mixture, stirring constantly, until the sugar is completely dissolved and the entire mass starts to leave the sides of the pan.

In the next step, add the cardamom powder and half of the chopped dried fruits. Then, top with the remaining ghee and stir thoroughly again. Pour the finished mixture onto a greased plate or baking sheet and spread it evenly using a spatula or spoon.

After the mixture cools slightly, sprinkle the remaining dried fruits on top and press lightly. Once the burfi is completely set, cut it into pieces of the desired shape, such as square or diamond.

If eating simple lentils, such as arhar or moong, has become boring for family members during lunch, it is worth giving the second course a special and appetizing accent. Dal Makhani, a very popular dish in North Indian cuisine, is mouthwatering when mentioned.

Homemade Version of Restaurant Taste

Many believe that reproducing the creamy and thick taste of Dal Makhani, similar to restaurant quality, at home is difficult. However, with a few simple culinary tricks and the right spices, this dish can be prepared quite easily in your own kitchen. Thanks to the perfect combination of butter and cream, these lentils will turn an ordinary lunch into a luxurious feast. Below is the simplest recipe for making Dal Makhani in a restaurant style.

Required Ingredients

For preparation, you will need: whole black lentils (Sabut Urad ki Dal) — 1 cup, rajma — ¼ cup, local ghee or butter — 3-4 tablespoons, finely chopped onion — 1 (medium size), tomato puree — 1 cup, ginger and garlic paste — 1 tablespoon, Kashmiri red chili powder — 1 teaspoon, garam masala powder — ½ teaspoon, dried Kasuri Methi — 1 teaspoon, fresh cream or homemade yogurt — ½ cup, salt — to taste.

Step-by-Step Cooking Process

First, thoroughly wash the whole black lentils and rajma, then soak them in water overnight (or for 7-8 hours). The next morning, place them in a pressure cooker along with 4 cups of water, a small amount of salt, and one tablespoon of oil, then cook slowly until 4-5 whistles are achieved, until the lentils are completely soft.

Achieving a Creamy Texture

After cooking, open the pressure cooker and gently mash (crush) the lentils and rajma using a ladle. This step gives the dish its creamy consistency.

Preparing the Flavor Base

Next, heat 2 tablespoons of oil and a little vegetable oil (to prevent burning) in a heavy-bottomed pot. Add the finely chopped onion to this mixture and fry until golden brown. Then add the ginger and garlic paste and cook for one minute.

Simmering with Tomatoes and Spices

Add the tomato puree and Kashmiri red chili powder to this base. Fry the spices until the oil or ghee starts separating from the sides of the pot.

Final Cooking of Dal

Pour the cooked lentils and rajma along with the water into the fried spices. Reduce the heat to a minimum and simmer the lentils for at least 20-25 minutes. The slower Dal Makhani cooks, the more delicious the taste becomes. If the lentils seem too thick, you can add a little warm water.

Adding Cream and Serving

When the dal achieves a thick and creamy texture, add the garam masala powder and dried Kasuri Methi, crushed by hand. Finally, stir in the fresh cream and one tablespoon of oil on top, mix well, and turn off the heat after 2 minutes. The ready-made Dal Makhani in restaurant style is served hot with tandoori roti, naan, or jeera rice.