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!
- 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!
- Use a strong ladle
- Use a sturdy, wide-mouthed pan. Kadai or a wok works best for this process.
- 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.
- This is a labour-intensive recipe. Will give a good workout for your arms.
- 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.
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|