Thursday, March 14, 2013

Chana Dal Halwa: Split Bengal Gram Halwa

Chana Dal Halwa

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!

  • 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)


*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


  1. loved the clicks ,the halwa is very inviting

  2. wow...Shri! fabulous pics n presentaiton..glad to have join u all in SNC...loved this recipe too :)

  3. Love those fantastic balls, feel like gobbing some rite now..Beautiful captures Shri.

  4. Wow superb clicks Shri. You have done it so well. You are right the ghee really disappears

  5. Adipoli halwa, ithu boili filling pole undu, except milk part.

    1. True Swathi. We thought about that too; I really love that sweet.

  6. Thanks Shri! Muah! Everyone, including my darling brother, says 'Beware of the Ides of March' usually! :D

  7. It looks golden to me, I know, when I add so much ghee while cooking, I feel so guilty later while eating it..

  8. wow that is looking so delicious!!! it was fun making it
    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes

  9. Loved the first click.. :) Yummy halwa..

  10. Delectable clicks..Looks delicious well made :) The color must have been due to the camera flash or some other lighting. But still your halwa has got a nice golden color so no worries...

    1. Thanks Divya! Happy to be part of the event.
      I know that some recipes mentioned adding a pinch of food colour.
      I wanted to see how it turned out without any saffron or other food colour. The amount I used was minute, more for decorating the barfi.

  11. something similar to mohanthaal. I loved those bars. i could not have done it to that neat a consistency.

    1. Thank you Lata! It was Ma who did the bulk of stirring.
      I realized that our confusion with the texture was because we never cook halwa's at home.
      Most of the traditional sweets and offerings are payasams.

  12. Lovely clicks. Amazing halwa Shri.

  13. The halwa looks gorgeous, and the clicks look beautiful.

  14. Halwa looks divine n delish...Shri,one doubt wats that undamulakku?

    1. Saw the round red chillies in your sambhar post Prema; we call them unda mulakku/ round chillies! :-)

  15. Fabulous n delicious halwa...amazing clicks too

  16. the first pic is awesome loved the texture of your halwa

  17. Hi Shri! I've had this looks very similar. When my neighbor moved in, they invited for tea, and I'm pretty sure I had this! It was delicious!

  18. these look divine shri...m gonna make it for my griha pravesh soon....a lil more abt it in email later.. :P

  19. Love the color of the halwa and wonderful clicks

  20. lovely post..i love the color of halwa...


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