Chana Dal Halwa

Facebook

Pinterest

Twitter

Linkedin

Yummly

Buffer

email

Print

A HALWA a day keeps my tensions away….lol

Coming from a gastronomic family, my love for food has been well defined by now. For those who are new to my blog, lemme tell you all that sweets and desserts is my most favorite column in my blog. You will find the maximum number of posts in this category …lol

My mom says that my dad had a strong tooth. Though after his ailments he was restricted to diet food but his longings for sweets and desserts have certainly passed on to me and my sister. So keeping the family tradition alive, today i bring you one of my father’s favorite halwa – Chana Dal Halwa

I have seen my mom making this awesome delicacy even during festivals. Her way of preparation was quite elaborated. I tried following her recipe couple of times to make dal ki burfi. But recently i came across a delightful recipe of one of my co-blogger Naina Puthran of SPICE IN THE CITY

The recipe is adapted from her website /log and can be followed at http://spiceinthecity.co/2014/10/17/diwali-sparkles-chana-dal-burfi-split-chickpeas-fudge/

Though the original recipe is of chana dal burfi but i did very slight variations to make it as a halwa. If you actually want to know the real definition of ‘melt in mouth’..this recipe is a must try.

Print Recipe

CHANA DAL HALWA

Course

dessert

Cuisine

indian

Prep Time

3 minutes

Cook Time

30 minutes

Servings

helping

Ingredients

• 1 1/2 cups Chana Dal
• 1 1/2 cups Milk
• 1 tsp Cardamom powder
• 1 cup Sugar - ( you can also replace sugar with condensed milk)
• 1/2 cup Ghee
• 1/2 cup Raisins Cashew Nuts Pistachios , , - (chopped)
• 1/2 cup coconut Dessicated
• Silver leaf - for garnish (optional)
• .

Course dessert Cuisine indian Prep Time 3 minutes Cook Time 30 minutes Servings helping Ingredients 1 1/2 cups Chana Dal 1 1/2 cups Milk 1 tsp Cardamom powder 1 cup Sugar - ( you can also replace sugar with condensed milk) 1/2 cup Ghee 1/2 cup Raisins Cashew Nuts Pistachios , , - (chopped) 1/2 cup coconut Dessicated Silver leaf - for garnish (optional) .

Instructions

1. Wash and soak chana dal for atleast 3 hours. Drain water and keep aside.
2. In a pan, boil 1 cup of milk and add soaked chana dal in it and cook till it get soft (it may take 15 mins or so).
3. Turn off the gas and allow it to cool. Later, coarsely grind it in a blender. You can even mash it with a spatula.
4. Heat ghee in a non stick wok. Add coarsely grounded chana dal and fry by stirring continuously till the dal gets golden in color.
5. Now add condensed milk or sugar and stir well by adding remaining milk slowly. Keep stirring to avoid forming lumps.
6. Add chopped cashew nuts and raisins and dessicated coconut. Keep the pistachios for garnishing.
7. Stir the halwa till it thickens and starts leaving ghee from sides.
8. Turn off the flame and serve portions of it in the serving bowls. Garnish it with the chopped pistachios and dessicated coconut. You may also put silver leaf on top (optional)
9. Serve Hot or Cool (as per your choice)

Note :

1. You can even grease a tray and transfer the halwa and spread evenly. Garnish and allow it to set. Cut into desired shapes and enjoy them as burfi.

Recipe Notes

Powered by WP Ultimate Recipe