Chanay ki Daal ka Halwa
a decadent classic halwa that is irresistible in the winter months!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup chana daal (soaked overnight)
- 1 litre whole milk
- 1 1/4 cup ghee (or butter, or combination)
- 3-4 whole cloves
- 3-4 whole cardamoms, slightly smashed
- 1/2 tsp cardamom powder
- small pinch Saffron (optional)
- 1 1/2 cup sugar
- 1/8 tsp salt
Instructions
- 1
SImmer the chanay ki daal in the milk until tender, this can take an hour to 90 minutes. When you press the daal it should break very easily.
- 2
Cook down the milk on low flame (milk boils over fast) so it is an inch above the chanay ki daal
- 3
Let cool then puree. If the chana daal does not have any liquid left in it it will not puree since it is naturally thick .
- 4
Heat ghee in a non stick wok on medium heat and add cloves and cardamom
- 5
When they start to sputter add your chana daal puree.
- 6
Stir vigorously, first you will see the ghee absorb into the daal, but the mixture will still be beige in color
- 7
Add the cardamom powder, salt, and saffron into the halwa, keep stirring
- 8
When the halwa gets to a caramelly color, about 15-20 minutes then add the sugar. Make sure you to stir the halwa contiuously. If the halwa feels like it's catching/burning then turn the heat down.
- 9
Once the sugar goes in it will thicken the halwa, but as it cooks the halwa will become more liquid-y. Keep cooking (and stirring) till it reaches the a rich caramel.
- 10
If the mixture looks thick or chewy then add a splash of milk to loosen it then press into a plate.
- 11
Scatter blanched sliced almonds over top and cut into pieces.
- 12
You can also freeze the halwa for upto 3 months!