Recipe Description
Chanay ki Daal ka Halwa is a traditional Pakistani dessert known for its rich and nutty flavor. Made with split chickpea lentils, ghee, sugar, and aromatic cardamom, this halwa is a perfect choice for festive occasions or as a sweet treat for special gatherings.
Serving Details
- Servings: 6-8
- Course: Dessert
- Cuisine: Pakistani
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 30 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 6g
- Carbohydrates: 35g
- Fat: 18g
- Sodium: 25mg
- Fiber: 4g
Ingredients
- 1 cup chanay ki daal (split chickpea lentils), soaked overnight
- 1 cup ghee
- 1 cup sugar (adjust to taste)
- 4-5 green cardamom pods
- 1/2 cup milk
- 1/4 cup khoya (optional, for richness)
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
- Pinch of saffron strands (optional)
Instructions
Step 1: Prepare the Lentils
- Drain the soaked daal and boil it with water until tender. Drain excess water and blend into a coarse paste.
Step 2: Cook the Halwa Base
- Heat ghee in a heavy-bottomed pan and add cardamom pods.
- Add the lentil paste and cook on medium heat, stirring constantly until golden brown and aromatic. This may take 20-25 minutes.
Step 3: Add Milk and Sugar
- Stir in milk and sugar, mixing well to avoid lumps.
- Cook until the mixture thickens and the ghee starts separating from the sides of the pan.
Step 4: Add Garnishes
- Mix in khoya (if using), almonds, pistachios, and saffron strands. Cook for another 5 minutes.
Step 5: Serve
- Transfer the halwa to a serving dish, garnish with more nuts, and serve warm.
FAQs
Can I make this halwa ahead of time?
Yes, you can make it ahead of time and reheat it on low heat before serving. Add a splash of milk if it thickens too much.
What is the best way to store Chanay ki Daal ka Halwa?
Store it in an airtight container in the refrigerator for up to 5 days. Reheat as needed.
Can I substitute ghee with oil?
While you can use oil, ghee gives the halwa its authentic flavor and richness, which is hard to replicate with oil.
Is khoya necessary for this recipe?
No, khoya is optional, but it adds a creamy richness to the halwa. You can skip it or replace it with milk powder.
