Chana dal halwa || Bengal Gram Dessert Recipe || How to make chana dal halwa with step-by-step photos and video...
I updated my old post by adding a video of chana dal halwa to better understand the recipe.
Chana dal halwa is a very tasty, traditional, rich flavor with a mouth-watering taste, which is usually 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 while sautéing. aAlthoughthe 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 used regular ghee. If you like,ke 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.e
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Hard to cook and takes more time than other types of halwa, but with its unique flavor comes no 1 in all types of halwa dessert,t so let's begin with step-by-step photos...
Tips:
Soak chana dal in hot water.
To enhance the flavor of this traditional dessert, boil the chana dal by mixing it with water and milk. Be careful not to add too much water and milk while boiling.
Be cautious, as the liquid dal paste can burn your hands when roasting it with ghee.
For added flavor, you can include raisins, cashew nuts, or even saffron.
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To prepare this recipe, first soak the chana dal for at least 2 hours.
Take all ingredients and prepare all dry fruits.
Firstly, in a large pot,t add chana dal (Lati,n), add 1 liter of mixed water and milk, bring it to a boil, then remove all, cover the lid, and let it cook until softened. ed
Note, I didn't use milk due to it not being available at home at the time.
Blend chana dal with the hand blender or hand masher till it turns to a smooth texture.
In a large pan/pot,t addgheeh, ee heat, then add whole spices, let them crackle for a minute, then add the blended dal paste.
Stir to combine well and start roastingthe dal paste on a medium flame until the water dries out along with the left surface of the pot.
You can even touch the dal paste slightly; if it seems nonsticky means that the halwa dal mixture should not stick to your fingertips when you touch. Non-sticky chana dal paste indicates that it has been almost roasted; add sugar.
Stir it on medium flame until the sugar is dissolved.
Note, you can not leave unattended halwa for even a 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 stirring until the ghee separates; sprinkle a few drops of kewra and stir well.
Once halwa leaves the surface of the pot, remove it from the flame, and halwa is done.
Transfer to the serving bowl or tray as desired, and cut into a rhombus shape.
Sprinkle the remaining dry fruit,s 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-flavored dessert with a mouth-watering taste, which is usually 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 of water
How to make Chana Dal Halwa?
- In a large pan/pot, add ghee, heat it, add green cardamom, cloves, and cinnamon stick, let them crackle for a minute.e
- Then add the blended chana dal mixture to the pot and stir to combine well
- Now start roastingthe dal paste on a medium flame until the water dries out along with the left surface of the pot
- You can even touch the dal paste slightly; ifit seems nonsticky means that the halwa dal mixture should not stick to your fingertips when you touch
- Non-sticky chana dal paste indicates that it has been almost roasted. Add sugar and
- Stir it on medium flame until the sugar is dissolved
- Note, you can not leave unattended halwa for even a 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 the halwa leaves 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 into your desired shape.
- Can be set in the glass serving bowl
- Sprinkle the remaining dry fruits and place chandi Burak, optional, on top of halwa (which is available at any sweet shop or grocery store
- Note, I didn'thavee 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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