How to make Mooger Borfi - Flavoured moong dal fudge served garnished with cashewnuts and raisins.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Green Gram Skinless, Raisins (किशमिश)

Cuisine : Bengali

Course : Desserts

Mooger Borfi Recipe Card

Mooger Borfi

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Mooger Borfi checkout Moong Dal Halwa, Moong Dal Halwa, Dal Phirni. You can also find more Desserts recipes like Fruity Bread And Butter Pudding, Lemon Rasmalai Cheesecake, Red Velvet Cupcakes, No Flour Chocolate Souffle.

Prep Time : 5-6 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mooger Borfi Recipe

  • Split Green Gram Skinless 1 1/4 cups

  • Raisins 2 tablespoons

  • Mawa (khoya) 2 cups

  • Ghee 2 tablespoons

  • Cashewnuts 2 tablespoons

  • Sugar 1 cup

  • Rose water 1 teaspoon


Step 1

Wash and soak moong dal in three cups of water for five to six hours. Wash raisins and pat them dry. Break khoya into tiny granules. Drain dal, grind to a coarse paste and keep aside. Heat two tablespoons of ghee in a kadai, fry cashewnuts and raisins and keep aside.

Step 2

Heat sugar and one-fourth cup of water till sugar dissolves completely. Strain and heat mixture again till syrup reaches a two-string consistency. Heat remaining ghee and fry dal paste over medium heat till it leaves the sides of the kadai.

Step 3

Add khoya and cook for five minutes, stirring continuously. Pour in syrup and continue to cook for seven to ten minutes till the mixture gets a fudge like consistency.

Step 4

Add rose water and pour mixture onto a greased plate and spread evenly. Decorate with cashewnuts and raisins. When set, cut into square or diamond shaped pieces.