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Chana dal halwa, also known as channa dal ka halwa, is a traditional Indian sweet made with chana dal, ghee, sugar, milk and nuts. It is a popular North Indian dessert, often prepared during festivals and special occasions. Learn how to make this delicious halwa with step-by-step pictures.

Chana Dal Halwa

This is one halwa which I make often, since it uses chana dal it adds so much taste and texture. I like making desserts with dal, you have to check my moong dal payasam, chakka pradhaman.

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About Chana Dal Halwa
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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About Chana Dal Halwa

Channa dal halwa is an Indian sweet made with chana dal, milk, sugar, ghee, saffron and nuts. The soaked channa dal is ground into a paste and roasted in ghee. Milk and sugar are then added and cooked together until the mixture thickens and turns into a delicious halwa.

There are few important steps when making channa dal halwa, especially soaking the dal and grinding it to the right consistency and roasting it patiently in ghee. The dal needs to be cooked well without leaving any raw smell. I have also shared a few tips and tricks to help you get a smooth, soft and delicious halwa every time.

Even though it is made with lentils, you won't really taste the dal in the finished dessert. Making this halwa needs a little patience and requires continuous stirring.

You can serve this halwa warm with chopped almonds, cashews or pistachios on top. It is a delicious sweet to prepare for festivals or when you want to try something different from the usual halwa recipes.

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Ingredients

Channa dal : Chana dal is the main ingredient for this halwa.
Ghee : always use pure desi ghee for maximum aroma and taste.
Milk and water: Use full fat, whole milk for cooking the channa dal. Water helps cook the channa dal until soft. Use the required quantity so the dal cooks evenly.
Sugar : You can adjust the quantity slightly depending on your taste.
Flavourings : I used cardamom and saffron for flavour and saffron adds colour too.
Food coloring : I have used a little food coloring to give the halwa a beautiful yellow color. You can skip it if you prefer the natural color from the saffron and the dal.
Nuts : I used chopped nuts for garnishing and it adds a little crunch in the halwa. You can use almonds, pistachios or cashews as per your preference.

Step by Step Pictures

Grinding Dal

1)Wash and soak chana dal for 4 to 5 hours. The dal should be soft in texture.

2) Strain it and add it to a blender.

3)Puree till is ground. Don't add water when grinding. You may sprinkle some water if needed.

Roasting Chana dal

4)Heat ghee in a nonstick pan.

5)Add ground chana dal mixture and stir well in the ghee.

6)Roast the ground dal in the ghee until it is lump free and gets coarse texture.

7)Continue roasting for atleast 14 to 15 minutes until lightly golden brown and nice aroma.

Cooking Chana Dal

8)Now pour in milk. I like to add milk for rich texture.

9)Add in water as well.

10) Mix it well so there is no lumps is formed.

11)Continue cooking until the halwa is thickened and lump press.

12) Cook on low to medium heat for 10 to 15 minutes until the dal is cooked and softened completely. You may add more milk or water if needed.

Making Halwa

13)Add sugar and mix well.

14)The halwa will loosen as you add sugar.

15)Now continue cooking till the halwa thickens and ghee leaves the sides of the pan. You can add more ghee if needed. Cook till the halwa thickens and get halwa consistency. I added some food colour too.

16)Add in cardamom powder, saffron and Mix well.

17)As the halwa cools, it will thicken.

18)Serve garnished with nuts.

Expert Tips

Soaking - Soak the channa dal for at least 5 hours for best taste and texture. This helps the dal cook faster and become soft enough to blend easily.

Roast to enhance flavour - Roasting the dal paste patiently is the key step in making this halwa. Keep stirring on low to medium heat until the mixture changes colour and develops a nice roasted aroma. Add sugar only after the dal mixture is cooked completely.

Cook chana dal well - Cook the dal paste in milk until it becomes very soft. Don't leave it undercooked, as it can affect the final texture of the halwa.

Storage - Store the cooled channa dal halwa in an airtight container. It keeps well at room temperature for a day. For a longer storage, refrigerate them for 3 to 5 days.

Serving - Serve it with a little extra ghee on top for a richer taste and garnish with sliced almonds, cashews or pistachios while serving.

FAQ

Q. Can I use jaggery instead of sugar ?

Yes, you can use powdered jaggery instead of sugar. However, it will change the color, sweetness and flavour of the halwa. Add them towards the end of cooking.

Q. Why is my channa dal halwa hard after cooling ?

The halwa may become hard if it is overcooked or enough ghee is not added.

Q. Why is my channa dal halwa grainy ?

This can happen if the dal is not cooked until completely soft or is not ground properly. Blend the dal into a smooth paste and cook it well.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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