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Chanay ki Daal ka Halwa Recipe

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3.9 from 3 reviews

Chanay ki Daal ka Halwa is a rich, creamy dessert made from slow-cooked chana dal simmered in whole milk and infused with aromatic spices like cardamom, cloves, and saffron. Sweetened with sugar and enriched with ghee, this traditional halwa offers a luxurious caramel flavor with a smooth, luscious texture, perfect for festive occasions or comforting treats.

Ingredients

Main Ingredients

  • 1 cup chana daal (soaked overnight)
  • 1 litre whole milk
  • 1 ¼ cup ghee (or butter, or combination)
  • 3-4 whole cloves
  • 3-4 whole cardamoms, slightly smashed
  • ½ tsp cardamom powder
  • Small pinch saffron (optional)
  • 1 ½ cup sugar
  • ⅛ tsp salt

Instructions

  1. Simmer the Daal: In a large pot, combine the soaked chana dal with whole milk. Simmer on low flame gently for 1 to 1.5 hours until the dal becomes very tender and breaks easily when pressed.
  2. Cook Down Milk: As the dal simmers, carefully cook the milk down on low heat so that it’s about an inch above the dal. Stir occasionally to prevent milk from boiling over.
  3. Cool and Puree: Allow the cooked dal and milk mixture to cool slightly. Then puree it until smooth. If the dal is too thick and lacks liquid, it will not pureé well, so ensure there’s enough liquid.
  4. Heat Ghee and Spices: Warm ghee in a non-stick wok or skillet over medium heat. Add the whole cloves and smashed cardamoms. Sauté until they begin to sputter and release aroma.
  5. Add Dal Puree: Pour the chana dal puree into the spiced ghee. Stir vigorously. Initially, the ghee will absorb into the mixture, which will remain beige in color.
  6. Add Flavorings: Mix in the cardamom powder, salt, and optional saffron. Continue stirring to incorporate all flavors evenly.
  7. Caramelize Halwa: Cook the mixture, stirring continuously, until it turns a rich caramel color—this should take about 15 to 20 minutes. To avoid burning, reduce heat if necessary.
  8. Add Sugar and Cook: Add sugar to the caramelized halwa. Stir continuously as sugar dissolves and the halwa thickens. The mixture may become more liquid as it cooks further; keep stirring to develop a smooth, rich caramel consistency.
  9. Adjust Consistency: If the halwa becomes too thick or chewy, add a splash of milk to loosen it. Once the desired texture is reached, press the halwa onto a serving plate.
  10. Garnish and Serve: Sprinkle blanched sliced almonds on top. Allow the halwa to cool and set, then cut into pieces. The halwa can be frozen for up to 3 months for later enjoyment.

Notes

  • Soak the chana dal overnight to reduce cooking time and improve texture.
  • Cook the milk on low flame to prevent it from boiling over.
  • Continuous stirring is key to prevent the halwa from catching or burning during caramelization.
  • Adjust the amount of sugar to taste for a sweeter or milder halwa.
  • Saffron is optional but adds a beautiful aroma and color.
  • Use a non-stick wok or heavy-bottomed pan to avoid sticking and burning.
  • Halwa can be stored in the refrigerator for up to a week or frozen for up to 3 months.
  • Serve warm or at room temperature for best flavor.

Find it online: https://marthatasty.com/chanay-ki-daal-ka-halwa-recipe/