Chana Dal Halwa: Split Bengal Gram Halwa

Chana Dal Halwa

• Part of the South vs. North Challenge
• March Recipe Challenge, Chana Dal Halwa,  by Kriti of Flavours from my Kitchen

It was intimidating to use  this amount of clarified butter/ghee all at once! Pouring the cooked dal into the ghee to find it all  disappearing was more so! However, one does not realize that the ghee weaves itself smoothly in little dollops through tempering's for dal's, sambhar's and podi-enna. The enna/oil part is most often forgotten and substituted with ghee!

Notes:

• Loved the natural colour of the halwa.
• It did not look 'golden' like  the original post and what some group members had cooked. Is it something else other than adding a pinch of food colour? Your suggestions are welcome!
• I think we went a tad past the 'partly-slurry-like' texture of the halwa.
• Also pulsed the grains a bit more.
• It could stand slightly more sugar but that is personal taste. The flavours are similar to 'Boli'.

A mother's help goes a long way!

And not just for taking pictures during the process!

:-)

1. Use a strong ladle
2. Use a sturdy, wide-mouthed pan. Kadai or a wok works best for this process.
3. For many, a non-stick pan works well; since I do not use non-stick vessels for cooking, the Chana Dal here is cooked in a steel pot.
4. This is a labour-intensive recipe. Will give a good workout for your arms.
5. Do not leave pan unattended.

Ingredients for Channa Dal Halwa

1 Cup of Chana Dal

3/4 Cup of Clarified Butter/ Ghee

2 1/4 Cups of Milk

1/2 Cup Sugar

1/2 tsp of Cardamom powder

3-4 strands of Saffron (optional)

Blanched and Slivered nuts (optional)

Method

*If using saffron, soak in 1/4 Cup of warm milk  and keep aside.

Soak the Chana Dal for 3 hours

Drain the water

Cover with just enough fresh water and pressure cook until done.

Mash the cooked dal with a ladle until it is of a grainy texture.

Or pulse for a couple of seconds in the mixer.

Do not add water

Heat 3/4 Cup of ghee on medium high

Add the cooked  and mashed dal

Stir and scrap together the mix

Cook  for around 15 minutes

Add  the milk  in 4 parts,  in 1/2 Cup quantities, until absorbed into the dal.

Cook on high heat each time the milk is added. 

Stir continuously.

After the last addition, the mix  will start bubbling and splattering.

Add 1/4 cup of milk with saffron at this stage.

Add the sugar and cardamom powder.

Cook on high heat for 5 minutes

Turn out into a greased container, shape in barfi's or serve as Halwa.

This  is for S, who blogs at Srivilasica

For S, sweet gifts on  Idus Martiae