Chana Dal Halwa is a tasty, simple sweet made by simmering ground chana dal with ghee & sugar syrup and flavoured. Chana Dal Halwa can be made quickly with the ingredients available at home for celebrating sudden moments!
Chana Dal Halwa is smooth melt in the mouth halwa you make with minimum ingredients. I have already tried moong dal halwa and had this halwa recipe in my to try list too.
Wanted to try this halwa since quite sometime and am glad that I could try it during Diwali season and make a post too. Chana dal is called Kadalai paruppu in tamil and used in everyday cooking but never thought halwa with this tastes so delicious. Do try and let me know how you liked it.
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Chana Dal Halwa
Ingredients
- 1/2 cup chana dal
- 1/8 cup ghee
- 1/2 cup sugar
- 1/2 cup milk + 1 tbsp
- 10 strands saffron
- a tiny pinch cardamom powder (optional)
- 2 tbsp 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
- Do not skip saffron as it gives such a nice flavour to this halwa.
- Make sure to use a heavy bottomed kadai or pan to avoid sticking.
- Keep stirring at intervals.
How to make Chana Dal Halwa
- 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 like shown below, 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 goey.
- 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.
- 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
- Do not skip saffron as it gives such a nice flavour to this halwa.
- Make sure to use a heavy bottomed kadai or pan to avoid sticking.
- Keep stirring at intervals.
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