Chana dal has a richer flavor than other pulses, which lends itself well to the preparation of a mouth-watering halwa. Soaked and ground Daal is sauteed till a rich aroma is achieved, and then prepared into a traditional halwa flavored with cardamom and saffron.
Gram lentil/ chana dal – 1/2 kg
Fresh milk – 1/2 kg
Sugar – 1 cup
Ghee – 3/4 cup
Cardamom – 4-5
Milk powder/ nido – 1/2 cup
Desicated coconut – 1 cup
Almond or any other nut – as needed
Kewera water – 1 tsp
Soak gram lentil in milk and leave it overnight.
Next morning add 1 and half glass water in it and boil till lentil soft and mashy.
Let it cool completely and then grind it.
In a deep and heavy bottom pan add ghee and cardamom. Let it crackle and add lentil in it.
Fry it till color change to brown. Now add sugar and stir constantly till ghee separates.
Add powder milk and coconut. Mix well
Garnish with nuts and serve hot.
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