Chana Dal Halwa Recipe

Chana Dal Halwa Recipe
Nutrition Information
  • Serves: 10
  • Calories: 108
  • Fat: 10 g
  • Carbohydrates: 10 g
  • Sugar: 10 g
  • Sodium: 10 mg
  • Fiber: 5 g
  • Protein: 5 g
  • Cholesterol: 10 mg
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Chana Dal Halwa is a traditional Indian recipe which is mostly served to the guests after the feast as a dessert. It is not very hard to make as compared to the other Indian cuisines. You can easily make it within an hour.
  • Chana Dal: 200 gms (1 cup)
  • Sugar: 200 gms (1 cup)
  • Milk: 1 cup
  • Ghee: 150 gms (3/4 cups)
  • Mawa: 200 gms (1/2 or 1 cup)
  • Cashews:20 -25 (cut 5-6 cashews into pieces)
  • Almonds, chopped:5
  • Pistachios: 20 -25
  • Coconut: 2 inch long piece (cut it into small pieces)
  • Small Cardamom: 5 (peel and grind it)
  1. First of all, you have to clean the Chana Dal from all the dust and pebbles. Then, soak it in the water for around 4 to 5 hours so that it may get soft.
  2. Put the soaked Dal in a pressure cooker and boil it for around two minutes in half a cup of water. Keep the stove on low heat. When the Dal boils well, take it out and grind it in a mixer. Don’t use the water.
  3. Meanwhile, take a pan and pour around one cup of cooking oil into it. Place it on a stove and put the grounded Dal in it. Keep stirring the Dal with the help of a ladle and cook it until it turns brown and become fragrant.
  4. Take the roasted Dal out and keep it aside in a large bowl separately. Then, you have to roast the mawa until it becomes brown.
  5. Pour the milk and sugar in the sauce pan. Add the roasted Dal and mawa into the pan. Cook until the sugar is completely dissolved. You should not add all the mawa into the pan, save some for the topping.
  6. Keep on stirring the Halwa and cook it, till leaves its marks on the sides of the pan. Turn off the stove and pour cardamom and ghee.
  7. Your Chana Dal Halwa is ready to be served. You can use garnished nuts (almonds or pistachios) as topping.

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