Name: Chana Daal Halva Infused with Saffron, Cloves & Cardamom Recipe
Prep time: 8 h 15 min
Cook time: 50 min
Total time: 9 h 5 min
Cuisine: Indian
Ingredients: 400g chana daal, soaked overnight; 750ml whole milk (or soya or almond milk as alternatives); 2 tbsp ghee or 1 tbsp unsalted butter and 1 tbsp sunflower oil; 6 green cardamom pods, lightly crushed; 6 cloves; 340g golden caster sugar; small pinch of saffron; 2 tbsp chopped pistachios; 2 tbsp chopped almonds

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Introduction

Chana daal halva is a rich and aromatic Indian dessert made from split chickpeas, infused with saffron, cloves, and cardamom for a warm, fragrant flavor. This creamy sweet treat is perfect for celebrations or a special homemade indulgence.

A round rust-colored metal tray holds twelve pieces of a yellowish, soft dessert shaped like small oval dumplings, each topped with chopped white nuts and thin red strands of saffron. On the tray are two small paper cups, one blue filled with a white powdery substance and one yellow filled with chopped nuts. Around the tray are four transparent glasses with brownish beverages. The tray is placed on a blue textured surface with a bright yellow wall in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g chana daal, soaked overnight
750ml whole milk (or use soya or almond milk)
2 tbsp ghee or 1 tbsp unsalted butter and 1 tbsp sunflower oil
6 green cardamom pods, lightly crushed
6 cloves
340g golden caster sugar
Small pinch of saffron
2 tbsp chopped pistachios
2 tbsp chopped almonds

Instructions

Step 1: Drain the soaked chana daal and place it in a large saucepan. Pour over the milk and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 25-30 minutes until the milk is fully absorbed.
Step 2: Let the mixture cool for 20-30 minutes to room temperature. Transfer to a food processor and blend until smooth, adding a splash of water if too thick.
Step 3: Heat the ghee (or butter and oil) in a saucepan over low-medium heat. Add the crushed cardamom pods and cloves, frying for a few seconds until fragrant.
Step 4: Add the lentil paste to the spiced ghee and cook for about 15 minutes, stirring constantly, until it turns light brown and smells nutty. Remove from heat.
Step 5: In another saucepan, warm the sugar with 100ml water over medium heat for 10-12 minutes until it dissolves and reaches a syrupy consistency (104°C if using a sugar thermometer). Remove from heat.
Step 6: Pour the sugar syrup into the lentil mixture, add the saffron, and mix until smooth. Let the halva cool in the pan for about 30 minutes until cool enough to handle.
Step 7: Shape spoonfuls of halva into cylinders using your hands. Arrange on a plate and sprinkle with chopped pistachios and almonds. Serve immediately or cool completely and refrigerate.

Tips & Variations

Use almond or soya milk as a dairy-free alternative without compromising creaminess.
For a richer flavor, toast the nuts lightly before sprinkling on top.
You can adjust the sugar amount to your preference, making it less sweet if desired.
Shape the halva into balls or spread it in a tray and cut into squares for a different presentation.

Storage

Store the halva chilled in an airtight container for up to four days. It can be served cold or at room temperature. If refrigerated, allow it to sit out for 10-15 minutes before serving or warm gently in the microwave for a softer texture.

How to Serve

A large round brown tray holds twelve oval-shaped golden brown sweets, each topped with small pieces of white and green nuts. Two small fluted bowls in blue and yellow sit on the tray; the blue bowl contains white nut pieces and the yellow bowl holds green nuts. Behind the tray are two clear glasses filled with a creamy brown drink, placed on a white marbled surface. The background is a bright yellow wall with some marks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular split chickpeas instead of chana daal?

Chana daal is specifically split chickpeas, so it is the ideal choice. Other lentils won’t provide the same texture or flavor, so it’s best to stick with chana daal.

Is it necessary to soak the chana daal overnight?

Soaking softens the lentils and helps cook them faster and more evenly, resulting in a smoother halva. While not mandatory, soaking overnight is highly recommended for best results.