Chana dal halwa || Bengal Gram Dessert Recipe || How to make chana dal halwa with step-by-step photos and video...
I modified my old post by including a video of chana dal halwa to get a better understanding of the recipe
Chana dal halwa is a very tasty, traditional rich flavor with a mouth-watering taste dessert which usually is made at any special event like shab-e-rat in India and Pakistan but I love to eat this
So I often make it at home without any special events.
Chana dal has a richer flavor than other pulses, which lends itself well to 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 flavored with cardamom, clove, and cinnamon
My Latest Video Chana Dal Halwa:
Chana dal has a richer flavor than other pulses, which lends itself well to 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 flavored with cardamom, clove, and cinnamon
My Latest Video Chana Dal Halwa:
It is important to stir the dal mixture continuously when sauteing it. although the chana dal halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be praised by your guests and family members as one of the perfect desserts for entertaining
Chana dal halwa is prepared with desi ghee or Clearfield ghee but I don’t like the taste of desi ghee so I prepared it with regular ghee if you like then you can cook it with it. this halwa is prepared with a few ingredients which are added sugar, dry fruits, and ghee, sprinkled with some kewra essence
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Hard to cook and take more time than other types of halwa but with its unique flavor comes no 1 in all types of halwa dessert so let's begin with step-by-step photos...
Tips:
- Soak chana dal in hot water
- To bring a fabulous taste to this traditional dessert you boil chana dal by mixing water and milk
- Don't add too much water and milk at the time of boiling
- Liquid dal paste can burn your hand while roasting with ghee
- for enhancement, the taste can be added raisins, cashew nuts, or even saffron
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To prepare this recipe first soak the chana dal at least for 2 hours
Take all ingredients and prepare all dry fruits
Firstly in a large pot add chana dal (Latin) add 1 liter of mixed water and milk bring it to a boil then remove all scum then cover the lid let it cook until softened
Note, I didn't use milk due to not to available at home at the time
Note, I didn't use milk due to not to available at home at the time
Blend chana dal with the hand blender or hand masher till turns to a smooth texture
In a large pan/pot add ghee heat it then add whole spices let them crackle for a minute then add the blended dal paste
Stir to combine well and start roasting dal paste on medium flame until water dries out along with the left surface of the pot
You can even touch the dal paste slightly if seems nonsticky means that the halwa dal mixture should not stick to your fingertips when you touch
Nonsticky chana dal paste indicates that it has been almost roasted, now add sugar
Nonsticky chana dal paste indicates that it has been almost roasted, now add sugar
Stir it on medium flame until sugar is dissolved
Note, you can not leave unattended halwa even any single second because it can stick or burn up
Add chopped half-dry fruits and half reserve for use later
Add chopped half-dry fruits and half reserve for use later
Keep on stirring until the ghee is separated, sprinkle a few drops of kewra and stir well
Once halwa left the surface of the pot, remove it from the flam, and halwa is done
Transfer to the serving bowl or tray as desired, and cut into a rhombus shape
Sprinkle the remaining dry fruits and if you have chandi wark can be placed on top
Halwa is ready to serve
Chana dal halwa is a very tasty, traditional rich flavor with a mouth-watering taste dessert which usually is made at special events
Ingredients:
- 1 kg, dal chana soaked
- 500g, sugar or to taste
- 250g, ghee/Clearfield ghee
- 75g, almond crushed
- 75g, pistachio crushed
- 50g, coconuts thinly sliced
- 3 pieces, green cardamom
- 1-inch, cinnamon stick
- 2, cloves
- 3 drops, of kewra essence
- 1-2 pcs, Chandi wark optional
- 1/2 liter, fresh milk optional
- 1/2 litre, water
How to make Chana Dal Halwa?
- In a large pan/pot add ghee heat it then adds green cardamom, cloves, and cinnamon stick let them crackle for a minute
- Then add the blended chana dal mixture to the pot and stir to combine well
- Now start roasting dal paste on medium flame until water dries out along with the left surface of the pot
- You can even touch the dal paste slightly if seems nonsticky means that the halwa dal mixture should not stick to your fingertips when you touch
- Nonsticky chana dal paste indicates that it has been almost roasted, now add sugar and
- Stir it on medium flame until sugar is dissolved
- Note, you can not leave unattended halwa even any single second because it can stick or burn up
- Add chopped half-dry fruits and half reserve for use later
- keep on stirring till the ghee is separated
- Sprinkle a few drops of kewra and stir well
- Once halwa left the surface of the pot, remove it from the flame
- Halwa is done
- Now take a big tray brush with some drops of melted ghee
- Spread prepared halwa on a tray and press
- Set with the help of a spatula then cut into rhombus shapes or as your desired shape
- Can be set in the glass serving bowl
- Sprinkle remaining dry fruits and place chandi Burak optional on top of halwa (which is available at any sweet shop or grocery store
- Note, I hadn't available silver edible wark this is the reason I didn't use
- Leave it for an hour on the tray for the set it owns
- Afterward, transfer to the serving plate now ready to serve
- You can store it in the fridge for a week
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