Chana Dal Halwa is a tasty, simple sweet made by simmering chana dal paste with ghee, sugar syrup and flavoured with cardamom powder. Chana Dal Halwa can be made quickly with the ingredients available at home for celebrating sudden moments.
Even though you are using very basic things like chana dal, ghee, sugar, and milk, the halwa tastes so rich and special. This halwa comes together in about an hour and a half, and it is not difficult at all. You can make this for sudden celebration or when guests arrive because it comes together so quickly, and everyone just love it.
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About Chana Dal Halwa
Chana Dal Halwa is a traditional Indian sweet halwa that made by cooking ground chana dal paste with ghee until it turn golden and fragrant, then you combine with milk and sugar syrup. The halwa gets its name from chana dal, which is split chickpea dal that has this mild, slightly nutty flavour that makes it different from other halwa recipe.
The texture of this halwa is so wonderful. The cooked dal paste brings flavour and continuous stirring to make it smooth and creamy. The halwa is golden in colour from the saffron, and it also adds warm flavour and rich taste to the dish.
You can adjust this halwa based on your taste preference, you can make it sweeter by adding extra sugar or you can prefer it less sweet by using less sugar. The saffron is the key ingredient in this recipe and you really shouldn't skip it because it has special flavour that makes the whole halwa taste different.
I usually make this on festive occasions or when I want to try something different from the regular halwa that I make at home. My family love it because the texture is so soft and tasty, also feels something impressive but simple.
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Chana Dal Halwa Video
Chana Dal Halwa Ingredients
- Chana Dal - I use chana dal for the base of this halwa because it has mild nutty flavour and become smooth when you cook it. You need to soak it for one hour first and then grind it coarsely to get the best texture.
- Ghee - I use ghee for toasting the dal and making it golden and rich. Ghee really gives much better taste and texture to the halwa.
- Sugar - I add sugar for sweetness and you can adjust it based on how sweet you like your halwa and your preference.
- Milk - I add milk to make the halwa creamy and soft, it helps the dal cook completely and get that smooth texture you want.
- Saffron - I use saffron soaked in warm milk for the beautiful golden colour and special flavour that makes it taste different and more special.
- Cardamom Powder - I add cardamom powder for warm flavour that goes well with the saffron and ghee and make it taste richer.
- Almonds - I added chopped almonds for crunch and garnish on the top of the halwa. You can also use cashew or pistachio if you prefer.
How to make Chana Dal Halwa RecipeStep by Step
1.Soak chana dal in water for 1 hour. Drain it and transfer to mixer jar.
2.Grind it to a slightly coarse paste, Set aside. Soak saffron in warm milk, mix well and set aside. To a kadai or pan add half of ghee to it add ground paste.
3.Keep cooking in low flame, first its lumpy slowly it will crumble like shown below, keep sauteing in low flame until golden and raw smell of chana dal leaves.
4.Add milk,saffron milk and water to it.
5.Mix well and cook covered for few minutes.
6.Cook until dal gets soft and fully cooked. Add sugar to it and mix well. The mixture will become goey.
7.Slow it will start to thicken, at this stage add remaining ghee. Keep stirring in low flame until it starts to leave the kadai and rolls like a ball.
8.Add cardamom powder and chopped almonds. Mix well and switch off.
Serve hot or warm with a generous sprinkle of chopped almonds. Delicious melt in the mouth chana dal halwa ready. Serve hot or warm!
Expert Tips
- Heavy Kadai - Use a heavy bottomed pan or kadai for this halwa because it prevents the mixture from sticking and burning at the bottom.
- Toast the Dal - Toast the grind chana dal paste in ghee on low flame until it turn golden for flavour.
- Keep Stirring - Stir at intervals while cooking, regular stirring make sure the halwa cook evenly and the texture come out smooth.
- Add Ghee Right - Add the remaining ghee when the mixture starts to thicken after you add sugar, this really helps to make it soft and creamy. The ghee brings everything together at this stage.
- Cook Till Ball - Cook until the halwa starts to leave the side of the pan and roll like a ball when you stir it.
- Serve Warm - Serve Chana Dal Halwa while warm because the texture is so soft and creamy at that temperature.
Serving and Storage
Serve this Halwa warm or hot with chopped almonds on top, It can be kept at room temperature for one day. You can refrigerate for three days and reheat before serving. When reheated, ghee will come out little which makes it soft again.
FAQS
1.Can I skip saffron in this?
You can skip it, but it really makes a big difference to the colour and flavour to the halwa.
2.Can I reduce ghee quantity?
You can reduce little but not too much. Ghee gives texture and shine to the halwa.
3.Why my halwa is sticky?
It may not be cooked fully. Keep cooking and stirring until it leaves sides of pan.
4.Can I skip cardamom?
Yes, cardamom is optional and you can skip it, but it does add warm flavour that go well with the saffron.
5.How long can I store this halwa?
You can simply keep it in an airtight container at room temperature and it stay fresh for like two to three days.
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📖 Recipe Card
Chana Dal Halwa
Ingredients
- ½ cup chana dal
- ⅛ cup ghee
- ½ cup sugar
- ½ cup milk + 1 tablespoon
- 10 strands saffron
- a tiny pinch cardamom powder (optional)
- 2 tablespoon almonds chopped
Instructions
- Soak chana dal in water for 1 hour. Drain it and transfer to mixer jar.
- Grind it to a slightly coarse paste. Set aside.
- Soak saffron in warm milk, mix well and set aside.
- To a kadai or pan add half of ghee to it add ground paste.
- Keep cooking in low flame, first its lumpy slowly it will crumble, keep sauteing in low flame until golden and raw smell of chana dal leaves.
- Add milk, saffron milk and water to it. Mix well and cook covered for few mins.
- Cook until dal gets soft and fully cooked. Add sugar to it and mix well. The mixture will become gooey.
- Slowly it will start to thicken, at this stage add remaining ghee. Keep stirring in low flame until it starts to leave the kadai and rolls like a ball.
- Add cardamom powder and chopped almonds. Mix well and switch off.
- Serve Chana Dal Halwa hot or warm with a generous sprinkle of chopped almonds.
Video
Notes
- Chana Dal - I use chana dal for the base of this halwa because it has mild nutty flavour and become smooth when you cook it. You need to soak it for one hour first and then grind it coarsely to get the best texture.
- Ghee - I use ghee for toasting the dal and making it golden and rich. Ghee really gives much better taste and texture to the halwa.
- Sugar - I add sugar for sweetness and you can adjust it based on how sweet you like your halwa and your preference.
- Milk - I add milk to make the halwa creamy and soft, it helps the dal cook completely and get that smooth texture you want.
- Saffron - I use saffron soaked in warm milk for the beautiful golden colour and special flavour that makes it taste different and more special.
- Cardamom Powder - I add cardamom powder for warm flavour that goes well with the saffron and ghee and make it taste richer.
- Almonds - I added chopped almonds for crunch and garnish on the top of the halwa. You can also use cashew or pistachio if you prefer.
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