250g Bengal gram
1 fresh coconut, grated
125g ghee or butter
1 litre milk
500g sugar
1/2 tsp cardamom powder
2 silver sheets

Chana Dal Burfi

1. Soak the gram in water overnight. Drain and grind it to a thick fine paste using little water.
2. Roast the grated coconut to a pink color and keep aside.
3. Heat ghee in a pan and fry the gram paste on a medium flame till all the moisture dries up.
4. When the mixture separates from the ghee, add sugar, milk and roasted coconut.
5. Stir well and cook till the mixture is thick and leaves the sides of the pan.
6. Turn on to a greased plate and spread evenly. Decorate with cardamom powder and silver sheets. Cut into desired shapes.
7. By the same procedure, instead of Bengal gram take green gram to make moong dal burfi.