Chana Dal Halwa

How to make Chana Dal Halwa - Split Bengal gram cooked with jaggery, desiccated coconut, poppy seeds and cashewnuts in ghee to make a delicious halwa.

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Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Ghee (घी)

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Chana Dal Halwa Recipe Card

Prep Time : 2-2.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chana Dal Halwa Recipe

• Split Bengal gram (chana dal) soaked for 2 hours and cooked 1½ cups

• Ghee 2 tablespoons

• Cashewnuts 20

• Raisins 2 tablespoons

• Desiccated coconut ½ cup

• Poppy seeds (khuskhus/posto) 3 tablespoons

• Cloves 4-5

• Jaggery (gur) grated 2 cups

Method

Step 1

Heat ghee in a non-stick pan. Add cashewnuts and sauté till golden brown. Drain on absorbent paper and set aside.

Step 2

Add raisins to the same pan and sauté for 1 minute. Drain on absorbent paper and set aside.

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Step 3

Grind together coconut and poppy seeds to a fine powder.

Step 4

Add cloves and cooked Bengal gram to the same pan. Add 4 cups of water, ground powder and mix well. Cook till the mixture comes to a boil.

Step 5

Add jaggery and keep stirring till it melts.

Step 6

Serve hot garnished with cashewnuts and raisins.