Chana Ki Dal Ka Halwa
Immerse yourself in the rich, aromatic flavors of *Chana Ki Dal Ka Halwa*, a classic Indian dessert that transforms humble split Bengal gram (chana dal) into a decadent, melt-in-your-mouth treat. This traditional halwa is slow-cooked to perfection with velvety ghee, creamy milk, and a hint of cardamom, creating a luxurious texture and heavenly aroma. Sweetened with sugar and studded with slivered almonds, chopped cashews, and pistachios, every bite is a delightful medley of nutty goodness and warm, spiced sweetness. Perfect for festive occasions or indulgent gatherings, this halwa is a labor of love that rewards you with a soul-satisfying dessert. Serve it warm or at room temperature with a generous garnish of nuts—and watch it disappear in moments! Ideal for those craving authentic Indian desserts, this recipe is a testament to slow cooking and bold flavors.
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Recipe Information
Ingredients
- 1 cup Chana Dal (Split Bengal Gram)
- 2.5 cups Milk
- 1 cup Ghee (Clarified Butter)
- 1 cup Sugar
- 0.5 teaspoon Cardamom Powder
- 2 tablespoons Almonds (slivered)
- 2 tablespoons Cashews (chopped)
- 1 tablespoon Pistachios (chopped)
- 2 cups Water
Instructions
Wash the chana dal thoroughly and soak it in water for 4-6 hours or overnight for best results.
Drain the soaked dal, then add it to a heavy-bottomed pan or pressure cooker along with 2 cups of water. Cook until the dal is soft and fully cooked (about 4-5 whistles if using a pressure cooker).
Allow the cooked dal to cool slightly, then blend it into a smooth paste using a food processor or blender. Avoid adding water while blending.
In a large, heavy-bottomed pan or kadhai, heat the ghee over medium heat. Once hot, add the blended dal paste.
Cook the dal paste in the ghee over medium-low heat, stirring continuously to prevent it from sticking or burning. This will take 20-25 minutes, and the dal will turn golden and aromatic.
In a separate saucepan, heat the milk until it comes to a gentle boil. Reduce heat and keep it warm.
Gradually add the warm milk to the dal mixture, stirring continuously to avoid lumps. Cook for another 20-25 minutes, stirring often, until the mixture thickens and absorbs the milk.
Add the sugar to the halwa and mix well. The halwa will become slightly loose as the sugar melts; continue cooking, stirring frequently, until the mixture reaches a thick, halwa-like consistency (about 10-15 minutes).
Stir in the cardamom powder and mix well to evenly distribute the flavor.
Garnish the halwa with slivered almonds, chopped cashews, and pistachios. Reserve some nuts for topping if desired.
Serve the Chana Ki Dal Ka Halwa warm or at room temperature, garnished with more nuts for added crunch and visual appeal.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 40.1 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 159 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
