Description
Chana daal halva is a rich and aromatic Indian dessert made from soaked chana daal cooked in milk and infused with fragrant spices such as saffron, cardamom, and cloves. This creamy, nutty sweet treat is finished with chopped pistachios and almonds for added texture and flavor, making it a perfect indulgence served warm or chilled.
Ingredients
Scale
Main 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
Instructions
- Soak the Chana Daal: Place the chana daal in a large bowl and cover with water. Leave it to soak overnight to soften the lentils for cooking.
- Cook the Lentils: Drain the soaked lentils and transfer them to a large saucepan. Pour in the milk and bring it to a boil. Reduce the heat to medium and simmer for 25–30 minutes, stirring frequently, until the milk is completely absorbed by the lentils.
- Cool and Blend: Allow the cooked lentils to cool for 20–30 minutes until they reach room temperature. Transfer to a food processor and blend into a smooth paste, adding a splash of water if needed to loosen the mixture.
- Prepare the Spiced Fat: Heat the ghee (or the butter and sunflower oil) in a saucepan over low to medium heat. Add the crushed cardamom pods and cloves, frying briefly until aromatic.
- Cook the Lentil Paste: Add the blended lentil paste to the saucepan and cook for about 15 minutes, stirring constantly until the mixture develops a nutty aroma and turns a light brown color. Remove from heat afterwards.
- Make the Sugar Syrup: In a separate saucepan, combine the sugar and 100ml water. Warm over medium heat for 10–12 minutes until the sugar fully dissolves and the syrup reaches 104°C (219°F), becoming syrupy.
- Combine Halva: Pour the hot sugar syrup into the lentil mixture. Stir in the saffron and mix until smooth. Let the halva cool in the pan for about 30 minutes until it is cool enough to handle.
- Shape and Garnish: Using your hands, shape tablespoonfuls of the halva into cylindrical forms. Arrange on a plate and sprinkle with chopped pistachios and almonds.
- Serve or Store: Serve immediately while warm, or allow the halva to cool completely and refrigerate. It can be stored chilled for up to four days.
Notes
- Soaking the chana daal overnight softens the lentils and reduces cooking time.
- You can substitute whole milk with soya or almond milk for a dairy-free option.
- Constant stirring when cooking the lentil paste prevents it from sticking and ensures even browning.
- A sugar thermometer helps achieve the correct syrup consistency for perfect texture.
- Shaping the halva while warm makes it easier to mold into cylindrical forms.
- Storing halva in an airtight container in the fridge maintains freshness for up to four days.
- Prep Time: 8 hours 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Keywords: Chana daal halva, Indian dessert, lentil halva, saffron halva, cardamom dessert, pistachio halva, sweet lentil pudding
