Chanay Ki Daal Ka Halwa Recipe / Gram Lentil Halwa Recipe
INGREDIENTS
- Servings: 9 - 10
- Preparation Time: 4 - 5 hours
- Gram Lentil (Chanay ki daal) 1/2 kg
- Sugar (cheeni) 1/2 kg
- Green Cardamom (hari elaichi pissi hoi) 3 to 4 pcs (grind the pods)
- Water (pani) as required
- Ghee 1/4 kg
- Almonds (badam) as required
- Pistachio (pista) as required
- Silver Paper (chandi ka warq) as required
DIRECTIONS
- Wash lentils (daal) and soak in water for nearly 3 hours.
- Boil soaked lentil in sufficient water in which it may tenderize well and water evaporates.
- Now grind the lentil finely in a food chopper or on a stone.
- Heat pan and cook ground cardamom seeds.
- Once it releases aroma, add ground lentil and mix well.
- Add half of the sugar.
- Once sugar looks dissolved, add ghee and remaining sugar. Keep stirring with spoon otherwise it will burn from the bottom.
- While roasting, add chopped almonds. While roasting halwa, keep stirring the spoon continuously, else it will burn. Cook on medium heat.
- Once lentil is roasted well and tends to leave the bottom of the pan, and also you see an oil layer starts appearing, solidify it in a tray or platter (Remember to apply ghee on tray/platter, rolling pin and knife).
- Once halwa is roasted well, spread it on the tray and smoothen with rolling pin.
- Add chopped almonds, pistachios and silver paper and immediately make pieces with knife while halwa is hot.
- Now let it cool.
- Delicious Chanay Ki Daal Ka Halwa is ready to serve.
- Enjoy with family.
RECIPE BACKSTORY
It is a everyday food item for a desi and a Pakistani women. Chanay ki daal is a common item and almost cook every week at home. It is not only used to cook to eat with a rice infect it is used as a sweet dish. It is also used to make halwa which is commonly people make at Eid, Ramzan and Shabb-e-Barat.