Minapa Burfi by Seshakkas Kitchen

Ingredients

• 250g (1.5 cup) whole urad dal (split black gram, skinless)
• 150g (3/4 cup) ghee, melted
• 200g (1 cup) jaggery, grated
• 1/2 cup water
• 1/2 tsp cardamom powder
• 1 tbsp cashews, chopped (optional garnish)

Instructions

1. Dry roast the urad dal in a heavy-bottomed pan on low-medium heat for 8-10 minutes until aromatic and golden brown.
2. Allow the roasted dal to cool completely, then grind it into a fine powder in a blender until ready to serve.
3. Heat 2 tablespoons of ghee in a pan, add the dal powder, and sauté on low heat for 5 minutes until the raw smell dissipates.
4. In a separate small pot, dissolve the jaggery in 1/2 cup of water over medium heat; strain to remove impurities if necessary.
5. Add the jaggery syrup to the dal mixture and stir continuously on low heat for 5-7 minutes until the mixture thickens and leaves the sides of the pan.
6. Stir in the remaining ghee and cardamom powder, mixing until the ghee is fully incorporated and the texture is glossy.
7. Pour the mixture into a greased tray, smooth the surface, and let it set for 1 hour before cutting into squares.