Chana dal, split bengal gram is soaked, roasted well in lots of ghee until aromatic, cooked in milk and added with sugar to make this simple sweet, chana dal halwa.
I was thinking to post something simple and sweet as Holi special recipe, I though first I would try moong dal halwa, but then I saw this one in Tarla dalal and decided to make chana dal halwa. Never expected this much tasty result to be honest.
But I knew it would turn out great when the aroma of chana dal while roasting it in ghee was amazing. Some thing like mysore pak smell. I would say it was so easy after you finish roasting the chana dal fragrant.
I have tasted moong dal halwa recently twice in buffets. But both were not at all good, very less sweet. Now I am confident could make moong dal halwa better the same way as this one.
- Soak chana dal for 3 hours. Drain water completely and transfer to the mixer. Grind coarsely without any water.
- Heat a pan with ghee, add ground chana dal. Mix to avoid forming lumps.
- Continue roasting so that the ground chana dal is resemble a crumble. It will turn starting golden and fragrant.
- Set aside. Boil milk along with 1/2 cup water.
- Add the roasted chana and mix well to avoid lumps.
- Continue cooking in medium flame or low flame until it absorbs all water+ milk and gets cooked. Add sugar and stir well.
- The sugar will melt and mix with the chana dal and loosen up.
- When the halwa starts leaving sides add cardamom powder and nuts to garnish.