Channa Dhal Halwa

March 3, 2013 - By Gayathri Kumar

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For this month’s South Vs North Challenge, Kirti of Flavors From My Kitchen from the Northern Team challenged the Southern team to amke this delicious halwa. She provided the recipe and some important tips on getting the halwa right. The re cipe is from Kirthi’s mom who is from Lucknow. This is a Mughalai treat which has lots of ghee and dry fruits and tastes very rich. Hubby liked it very much. We felt that it tasted like a richer version of Kadalaiparuppu pooranam which we make for kolukkattai. The halwa has milk in it. While Cooking, add milk in batches. Do not add it all at once as it will make the halwa soggy. And my suggestion is that you use a wide pan to make halwa. This reduces the cooking time. It took 30 minutes on stove for 1/2 cup of channa dhal. You can also pour the halwa into a tray and cut it into burfis when cool. As there are only two persons to eat this halwa, I halved the recipe provided by Kirthi and ended up with a bowl full of halwa.

Recipe Source: Kirthi
Ingredients:
Channa Dhal-1/2 cup
Ghee-1/3 cup
Sugar-1/4 cup
Whole Milk-1 1/4 cup
Cardamom Powder-1 tsp
Almonds-5
Pista-5

Procedure:
1. Wash and soak channa dhal for 3-4 hours.
2. Pressure cook with 1 cup of water for 2-3 minutes. When the whistle blows, simmer and cook for 2 minutes.
3. Release pressure and strain dhal in a strainer. The cooked dhal should not be mushy.
4. When the water is strained, take the dhal in a bowl and mash it with the back of a spoon to a coarse mixture. Do not make it smooth.
5. Heat ghee in a heavy bottomed pan.
6. Add the coarsely mashed channa dhal to it. and fry on medium heat until the mixture lets out ghee.
7. Add 1/4 cup of milk and mix well. The whole process is done on medium flame.
8. When the milk gets absorbed and ghee separates add another 1/4 cup of milk.
9. Repeat this until you add all the milk.
10. When ghee separates, add cardamom powder and sugar.
11. Mix well. Keep on stirring until the mixture starts letting out ghee. Add chopped almonds and pistas. Give a nice stir.
12. Serve hot garnished with pistas and almonds.

Add coarsely mashed channa dhal to ghee.

Cook until ghee separates.

Add milk 1/4 cup at a time.

Cook on medium flame.

Add sugar and cardamom powder.

Add chopped pistas and almonds.

Remove from flame when halwa lets out ghee and serve..

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Gayathri Kumar

I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.