Instructions

Wash the moong dal thoroughly with water and soak it for 3 hours in water then drain out the excess water from it. Put the soaked moong dal in a mixer jar and grind it into fine paste. Use 1-2 tbsp of water if required. Transfer the paste in a bowl. Slice the pistachios into thin pieces and place it in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle. Apply some ghee on a plate and spread it evenly.
Place a non-stick pan on flame and pour some ghee into it. Keep 1-2 tbsp of ghee aside for later use. When the ghee melts, add moong dal paste into it. Keep stirring continuously and roast the moong dal paste on medium-low flame until it turns golden brown in colour.
When the dal turns golden brown in colour and ghee starts leaving its edges, turn off the flame and keep stirring it continuously to prevent it from burning. It took 25 minutes to roast the moong dal paste aptly. Shift the pan on wire stand.
Place another pan on flame, crumble the mawa and add it to the pan. Keep stirring constantly and roast the mawa on medium flame until its colour changes slightly.
After a while, mawa will become fragrant and ghee will start separating from its edges. Mawa is now roasted aptly, transfer it on roasted moong dal. Now make sugar syrup, place a pan on flame and add sugar into it along with a cup of water. Let it simmer until the sugar dissolves completely then cook it for 2 more minutes.
After that, take lemon-yellow food colour in a small bowl and pour some sugar syrup into it. Mix it really well and add this mixture into the sugar syrup. Mix it well. Sugar syrup is now ready, take it off the flame.
Place the pan on flame which contain roasted moong dal and roasted mawa, pour the sugar syrup into it. Mix everything really well and cook it on medium-low flame until it turns thick in consistency.
When the mixture turns slightly thick, add green cardamom powder into it. Mix it well and cook the mixture until it turns slightly more thick in consistency. After a while, mixture will turn thick. To, check, take some mixture in a bowl and let it cool down completely and if it sticks between the fingers that means mixture is ready, turn off the flame.
Transfer the moong dal mixture on the greased plate and spread it evenly with the spatula. Sprinkle sliced pistachios on it, press it gently with the back of a spoon. Let the mixture set completely.
After sometime, barfi will turn frigid, it took 2 hours to set the barfi nicely. Cut the barfi into desired size pieces, transfer them on a plate. Moong dal barfi is now ready. Serve these mouth-watering and tantalizing moong dal barfi after any meal as a dessert or have them whenever you crave for something sweet. Store these barfi in refrigerator and relish eating for 8-10 days.