Recipe: Appetizing Chana Dal Halwa

Recipe: Appetizing Chana Dal Halwa Delicious, fresh and tasty.

Chana Dal Halwa. Chana Dal Halwa Recipe - Chana dal has a richer flavour than other pulses, which helps in the preparation of a mouth-watering halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional halwa, flavoured with cardamom and saffron. Although Chana Dal Halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort.

Chana Dal Halwa is a dessert of my childhood.

I grew up eating this dessert.

Channa Dal, the main ingredient, is simply split bengal gram, a variety of chickpeas.

You can cook Chana Dal Halwa using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chana Dal Halwa

1. Prepare 1/2 kg of Bengal Gram or Chana Dal.

2. You need 3/4 cup of Ghee.

3. Prepare 1/4 cup of Almonds slivered.

4. You need 1/4 cup of Cashewnuts chopped.

5. Prepare 1 tsp of Cardamom powder.

6. It’s 1/2 litre of Full fat milk.

7. You need 1 1/2 cup of Sugar.

The taste is heavenly and it is super healthy for you.

I love making this halwa, it is one of the basic halwa recipe which anyone can make.

The Arabic word Halwa (pronounced hull-waa) comes from the root word Hilwa which means sweet.

It is therefore used in connection with most sweets, desserts or candy.

Chana Dal Halwa instructions

1. First of all, add washed and cleaned Daal to a pressure cooker with Milk and little water. Pressure cook for 6-7 whistles. Let the pressure settle down completely before opening the lid. Now add it to a wide vessel. Add Cardamom powder and Sugar.

2. Mix well and cook on a low heat. Keep stirring in between. Add Ghee and the slivered nuts too. Keep cooking until the Sugar dissolves and the Halwa is roasted well. This takes a lot of time as the raw smell has to go fully. Stay safe and use hand gloves to protect you from the spills and bubbling of the Halwa..

3. When Ghee starts appearing all over the sides and a lovely aroma fills up the kitchen, it is done. Serve this warm with more dry fruits added on top. Or it can also be served chilled. This Halwa is used as a stuffing in Pooris in Hyderabad and called as Halwa Pooris/Puris. It can be eaten as it is too. The Halwa Pooris is another variation of it. Khoya or Mawa can also be added just before taking it off the heat..

4. That is however purely optional. If you add Mawa or Khoya, it cannot be stored for long. Otherwise it can be stored for almost 15 days if refrigerated. And similar is the case with Halwa Pooris too. Children relish this a lot and all mothers usually make these in larger quantities and stack up. Children love to munch on these on any given day. They taste awesome with Rice Kheer. This variation is a third one in which these Halwa Pooris are served with Rice Kheer..

In India though, the word Halwa is used to describe desserts sweets with the consistency of a thick pudding, made from various kinds of fruits, vegetables, grains, nuts, and lentils.

Chana dal halwa recipe smooth melt in the mouth halwa you make with minimum ingredients.

I have already tried moong dal halwa and had this chana dal halwa recipe in my to try list too.

Wanted to try this chana dal halwa since quite sometime and am glad that I could try it during Diwali season and make a post too.

Chana dal is called Kadalai paruppu in tamil and used in everyday cooking but.