Coming back to today’s recipe Chanay ki Daal ka Halwa, this is one of my favorite Pakistani sweets. Its made up of very few (high fat) ingredients and you are going to be hooked to it. Its main ingredient is Split Gram, also called Split Bengal Gram. In Urdu and Hindi, it is called Chanay ki daal. It is boiled, grounded and made into a fudge. ‘Halwa’ is the traditional Urdu word which we use in Pakistani cuisine to what is commonly known as fudge. My little research revealed that Halwa/Fudge is popular among all parts of the world. It can be of different types, like made from carrot, pumpkin, almond, walnut etc.
This halwa is very special to me as it is my favorite halwa the way my mom makes and since last 16 years, she has been making this halwa whenever I visit her after my marriage that is. It is nostalgic, wants me to go home now and homecoming sweet.
If you are looking for some instant Pakistani Dessert Recipes made with condensed milk then you should check out my post Pakistani Desserts with condensed milk where I do a roundup of some recipes.
You might also like
- 250 grams Split Gram Lentils or chanay ki daal soaked for 4-6 hours
- 250 grams Sugar
- 1 cup clarified butter or ghee
- 1/2 liter milk
- saffron few strands (optional)
- 1/2 teaspoon Green cardamom powder
- Drain water from the soaked lentils.
- Boil milk and add lentils and saffron.
- Cook on medium heat till the milk dries and lentils are tender. This takes about 1.5-2 hours for this quantity. There should be a little milk remaining.
- Cool and blend. There should be no lumps.
- In a separate pan, heat clarified butter or ghee. Do not heat too much. Add cardamom powder and then add lentil paste.
- Fry for 20 minutes till light brown on slow heat, stirring continuously. The aroma will start to come.
- Add sugar and continue to fry until it forms a ball and fat is separated. The color will be changed. This will take about another 20-30 minutes.
- Remove it on a lightly greased square/rectangle dish and sprinkle nuts.
- Allow to cool before cutting diamond shaped pieces.
They keep well in a air tight container for up to a week.
The stirring part is crucial, before and after adding sugar. It will also help in no sticking in the pan.
Use a non-stick pot if available.