vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Chana Dal Halwa

Chana Dal Halwa
GREEN PEAS AND PANEER DAL

Green Peas And Paneer Dal

Green peas and paneer dal is a north Indian based dish consisting of paneer and green pea...

CRISPY DALS FRY

Crispy Dals Fry

Masala peanuts, Moong Dal, Chana dal is one of the crispy, tasty and protein rich tea-tim...

BUDAMKAYA LEMON CUCUMBER DAL

Budamkaya Lemon Cucumber Dal

The cucumber dal is a type of dal cooked with yellow lentils and Indian cucumber. Andhra ...

GARLIC DAL FRY

Garlic Dal Fry

Garlic Dal fry is a simple dal preparation made with ghee tempered with sliced garlic, sp...

BLACK WADA SANDWICH

Black Wada Sandwich

This is a special south indian style vada can be had for breakfast, snack and it is also ...

Dal Shorbha

Dal Shorbha

Dal Shorba is a healthy meal option with no compromise in taste....

Chana Dal Halwa Recipe, How To Make Chana Dal Halwa Recipe

Chana dal has a richer flavour than other pulses, which lends itself well to the preparation of a mouth-watering halwa. Learn the recipe of Chana Dal Halwa by vahchef.

Although the Chana Dal Halwa requires a bit of prior soaking and takes a bit of time to cook, it is a worthwhile effort, which is sure to be lauded by your guests and family members! One of the perfect Desserts for Entertaining .

About Recipe

How to make Chana Dal Halwa

(89 ratings)
0 reviews so far
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Chana Dal Halwa
Author : Vahchef
Main Ingredient : Chana dal
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Chana Dal Halwa
• Chana dal - 250 grams.
• Poppy seeds - 3 tablespoons.
• Dry coconut - half cup.
• Clove - 5 numbers.
• Jaggery - 250 grams.
• Cashew nuts - 50 grams.
• Sultanas (munnakay) - 50 grams.
• Clarified butter (ghee) or cooking oil - 1 cup.
• Water - as required.
Method:
  • In a bowl, soak the chana lentils for atleast 1 hour. Add 4 cups of water to it and cook it in the pan until it is soft. Set it aside and let it cool.
  • Make powder of poppy seeds and dry coconut.
  • Heat 2 tbsp. of the ghee or oil in a non-stick pan and deep-fry the cashew nuts and sultanas. Drain out the ghee or oil and set aside.
  • In the remaining ghee or oil, while it is still on the fire; add the cloves and the boiled chana lentils with water. Add the powdered poppy seeds and the dry coconut. When it starts boiling add the jaggery. Keep stirring until it turns dark brown.
  • When all of the water evaporates, it will come to a soft consistency.
  • Finally garnish with the cashew nuts and sultanas.





Cooking with images






Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter