Chana Dal Halwa ( Indian Cooking)
by Tarla Dalal
chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with 20 amazing images.
chana dal halwa is a popular Indian dessert which is made during celebrations and get togethers in the house. During Indian festivals like diwali, baisakhi and holi chana dal halwa is made.
Chana dal has a richer flavour than other pulses, which lends itself well to the preparation of a mouth-watering Punjabi style chana dal halwa. Soaked and ground dal is sautéed till a rich aroma is achieved, and then prepared into a traditional chana dal halwa flavoured with cardamom and saffron.
Though the method to make it is quite long and complex yet the outcome and the result is worth everything. To make chana dal halwa, clean, wash and soak the chana dal in enough water in a bowl for at least 2 hours. Drain well and blend the chana dal in a mixer to a coarse mixture without using any water. Keep aside. Further, heat the ghee in a non-stick kadhai, add the chana dal mixture, mix well and cook on a medium flame for 14 minutes or till the mixture turns brown in colour, while stirring continuously. Add the hot milk and 1 cup of hot water, mix well and cook on a medium flame for another 2 to 3 minutes or till the mixture thickens, while stirring continuously. Next, add the sugar, mix well and cook on a medium flame for 2 to 3 more minutes, while stirring continuously. Add the cardamom powder and saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously. Serve spilt bengal gram halwa hot garnished with almond slivers.
Points for chana dal halwa. It is important to stir the dal mixture continuously when sautéing it, to avoid charring. Also be cautious when adding the hot milk and water as it tends to splutter a bit.
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! One of the perfect dessert for entertaining.
Enjoy chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | with detailed step by step recipe photos below.
Chana Dal Halwa ( Indian Cooking) recipe - How to make Chana Dal Halwa ( Indian Cooking)
Soaking Time: 2 hours Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For Chana Dal Halwa
1 cup chana dal (split bengal gram)
3/4 cup ghee
1 cup hot milk
1 cup sugar
1 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
For The Garnish
2 tbsp almond (badam) slivers
For chana dal halwa
- For chana dal halwa
- To make {span class="bold1"}chana dal halwa{/span} , clean, wash and soak the chana dal in enough water in a bowl for at least 2 hours.
- Drain well and blend the chana dal in a mixer to a coarse mixture without using any water. Keep aside.
- Heat the ghee in a non-stick kadhai or a deep non-stick pan, add the chana dal mixture, mix well and cook on a medium flame for 14 minutes or till the mixture turns brown in colour, while stirring continuously.
- Add the hot milk and 1 cup of hot water, mix well and cook on a medium flame for another 2 to 3 minutes or till the mixture thickens, while stirring continuously.
- Add the sugar, mix well and cook on a medium flame for 6 to 8 more minutes, while stirring continuously.
- Add the cardamom powder and saffron, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Serve the {span class="bold1"}chana dal halwa{/span} hot garnished with almond slivers.
Chana Dal Halwa Video
For soaking the chana dal
- To make easy chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | pick and clean the chana dal to get rid of any stones or worms.
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Wash the chana dal under running water or twice or thrice in a bowl of water and drain it.
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Transfer the chana dal to a bowl and submerge under enough water to soak.
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Cover with a lid and soak the chana dal for at least 2 hours.
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After 2 hours, drain the chana dal using a strainer.
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Transfer the soaked and drained chana dal to a mixer jar.
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Blend the chana dal to a coarse mixture without using any water. Keep aside.
How to make chana dal halwa
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To prepare the chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | heat the ghee in a non-stick kadhai or pan. Ideally, Indian sweets are cooked in a heavy bottom pan over slow flame but, this quick halwa recipe can be prepared in a non-stick kadai.
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When the ghee is hot and melts, carefully add the chana dal mixture.
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Mix well to combine the ghee and dal very well.
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The chana dal will take around 14 minutes to cook on a medium flame. First, the mixture will resemble like a coarse crumb. Ensure that you stir continuously to prevent lumps from forming.
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After 14 minutes, it will turn golden brown in colour.
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At this stage, add the hot milk. Full-fat milk gives best texture and flavour to Indian halwa recipes so, make sure you use the same.
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Also, add 1 cup of hot water. It is important to use hot water so that the dal cooks faster and does not become lumpy.
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Mix well.
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Cook on a medium flame for another 2 to 3 minutes or till the mixture thickens, while stirring continuously.
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Add the sugar. Always add the sugar, only once the mixture thickens. If the chana dal is even slightly uncooked and you add sugar, chana dal halva won’t cook further and give out a raw flavour.
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Mix well.
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Cook on a medium flame for 6 to 8 more minutes or till the sugar dissolves and incorporates completely, while stirring continuously.
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Add the cardamom powder. Elaichi gives out a pleasant flavour and aroma to the chana dal halwa.
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Add saffron. It provides a nice orangish yellow hue to the chana dal halwa.
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Mix well and cook on a medium flame for 1 minute, while stirring continuously. To enhance the texture, you can add some finely chopped or coarsely crushed dried fruits.
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Transfer the chana dal halwa in serving bowls and garnish with almond slivers.
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Serve the chana dal halwa recipe | Punjabi style chana dal halwa | spilt bengal gram Indian halwa | hot!
- Moong Dal Halwa, Badam ka Halwa and Doodhi ka Kalwa are some other all-time favorite and popular halwa recipes which you might love to try.
Tips for chana dal halwa
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It is important to stir the dal mixture continuously when sautéing it, to avoid charring.
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Also be cautious when adding the hot milk and water as it tends to splutter a bit.
| Energy | 596 cal |
| Protein | 10 g |
| Carbohydrates | 62.9 g |
| Fiber | 6.1 g |
| Fat | 32.8 g |
| Cholesterol | 6.4 mg |
| Vitamin A | 367.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 0.8 mg |
| Folic Acid | 61.2 mcg |
| Calcium | 106.4 mg |
| Iron | 2.2 mg |
| Magnesium | 59.6 mg |
| Phosphorus | 184.4 mg |
| Sodium | 36.9 mg |
| Potassium | 324 mg |
| Zinc | 0.7 mg |