Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, chana dal halwa. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chana Dal Halwa Recipe - Chana dal has a richer flavour than other pulses, which helps in 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, flavoured with cardamom and saffron. Although Chana Dal Halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort.
Chana Dal Halwa is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Chana Dal Halwa is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have chana dal halwa using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chana Dal Halwa:
- Get 1/2 kg Bengal Gram or Chana Dal
- Get 3/4 cup Ghee
- Prepare 1/4 cup Almonds slivered
- Make ready 1/4 cup Cashewnuts chopped
- Take 1 tsp Cardamom powder
- Make ready 1/2 litre Full fat milk
- Prepare 1 1/2 cup Sugar
The flavour of this chana dal halwa is so good you will be loving it for sure. Moong Dal Ka Halwa Recipe - Moong Dal Halwa Recipe. Hope you will give this a try and let me know how it turns out for you. Chana dal has a richer flavour than other pulses, which lends itself well to the preparation of a mouth-watering halwa.
Steps to make Chana Dal Halwa:
- First of all, add washed and cleaned Daal to a pressure cooker with Milk and little water. Pressure cook for 6-7 whistles. Let the pressure settle down completely before opening the lid. Now add it to a wide vessel. Add Cardamom powder and Sugar
- Mix well and cook on a low heat. Keep stirring in between. Add Ghee and the slivered nuts too. Keep cooking until the Sugar dissolves and the Halwa is roasted well. This takes a lot of time as the raw smell has to go fully. Stay safe and use hand gloves to protect you from the spills and bubbling of the Halwa.
- When Ghee starts appearing all over the sides and a lovely aroma fills up the kitchen, it is done. Serve this warm with more dry fruits added on top. Or it can also be served chilled. This Halwa is used as a stuffing in Pooris in Hyderabad and called as Halwa Pooris/Puris. It can be eaten as it is too. The Halwa Pooris is another variation of it. Khoya or Mawa can also be added just before taking it off the heat.
- That is however purely optional. If you add Mawa or Khoya, it cannot be stored for long. Otherwise it can be stored for almost 15 days if refrigerated. And similar is the case with Halwa Pooris too. Children relish this a lot and all mothers usually make these in larger quantities and stack up. Children love to munch on these on any given day. They taste awesome with Rice Kheer. This variation is a third one in which these Halwa Pooris are served with Rice Kheer.
Learn the recipe of Chana Dal Halwa by vahchef. 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 lauded by your guests and family members! The Arabic word Halwa (pronounced hull-waa) comes from the root word Hilwa which means sweet. It is therefore used in connection with most sweets, desserts or candy. In India though, the word Halwa is used to describe desserts sweets with the consistency of a thick pudding, made from various kinds of fruits, vegetables, grains, nuts, and lentils.
So that’s going to wrap it up for this exceptional food chana dal halwa recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
